Preheat your oven to 400 degrees — Line a deep-sided baking sheet with tin foil. Align the pieces of uncooked bacon on the baking sheet. Bake for 15-20 minutes or until the bacon is crisp. Carefully transfer the bacon to a paper-towel-lined plate allowing excess grease to drain away. Set aside.
Next, preheat the oven to 350 degrees. Line your cupcake tin with cupcake liners. Then, in a stand mixer fitted with a paddle attachment mix the cake mix, eggs, melted butter, milk, cinnamon, vanilla extract, and maple syrup on medium speed until well blended.
Fill your cupcake tins 2/3 of the way full with the cupcake batter. Bake your cupcakes in the preheated oven for 15 minutes or until a toothpick inserted in the center comes out clean. Allow your cupcakes to cool before transferring them to a wire cooling rack, about 5 minutes.
While the cupcakes cool, prepare the maple buttercream frosting. Cream the butter on medium speed in the bowl of a stand mixer fitted with a whisk attachment.
Gradually add the powdered sugar and beat on low speed. Mix until the sugar and butter are combined.
Add the vanilla, maple syrup and the salt to the frosting mixture. Mix on medium-high speed until the frosting becomes smooth.
Add the milk to adjust the thickness of the frosting. If you desire a thinner consistency, add more milk, 1 tablespoon at a time. If the frosting becomes too thin, simply add more powdered sugar.
Place the maple buttercream frosting into a disposable piping bag fitted with a Wilton 2D piping tip. When the cupcakes are cool, pipe a tall swirl atop each cupcake. Using your hands, crumble the cooled bacon and use it to garnish the cupcakes. Store your cupcakes in an airtight container in the refrigerator. Enjoy.
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