📖 Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This is crucial for easy removal and perfect cupcake shapes!
2. In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter and 1 3/4 cups of granulated sugar until light and fluffy. Don't rush this step; it's key to fluffy cupcakes! I usually take about 3 minutes.
3. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Make sure to scrape down the sides of the bowl as you mix.
4. In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of baking soda. This ensures even leavening and a light texture.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
6. In a small bowl, combine 1/2 cup of maple syrup and 1/2 cup of cooked and crumbled bacon. Mmm, bacon!
7. Gently fold the bacon mixture into the batter. This step needs a light touch—you don’t want to over-mix, and we want to preserve the lovely chunks of bacon.
8. Fill each cupcake liner about 2/3 full. It’s better to slightly underfill than overfill your muffin tin, to avoid spillage!
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Baking times vary, so keep an eye on them! Slightly browned tops are a good sign.
10. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and crumbling.
11. Once the cupcakes are completely cooled, drizzle them with extra maple syrup (optional, but highly recommended!) and sprinkle with extra crumbled bacon (because, bacon!).