Ingredients
1/2 cup butter, softened1-1/2 cups sugar2 eggs2 teaspoons vanilla extract2 cups all-purpose flour2 teaspoons ground cinnamon1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground nutmeg1-1/3 cups buttermilkMAPLE BUTTERCREAM FROSTING:1/2 cup butter, softened1/4 cup shortening1/2 cup maple syrupDash salt2-1/2 cups confectioners’ sugar6 bacon strips, cooked and crumbled, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat butter and shortening until fluffy. Beat in maple syrup and salt. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Sprinkle with bacon if desired.
