Categories: Dessert
Ingredients
- 1 cup unsalted butter, softened and divided
- 3/4 cup granulated sugar
- 1 large egg
- 1 cup mashed cooked sweet potato
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup crumbled cooked bacon, divided
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt, divided
- 1/4 tsp baking soda
- 1/4 cup whole milk
- 1/2 (8-oz.) package cream cheese, softened
- 1/4 cup maple syrup
- 3/4 tsp maple extract
- 3 cups confectioners' sugar
Directions
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Preheat oven to 350. Line 12 muffin cups with paper liners.
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In a large bowl, beat 1/2 cup butter and granulated sugar with a mixer at medium speed until fluffy, 2-3 minutes. Add egg, beating just until combined. Add sweet potato and vanilla, beating until combined.
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In a medium bowl, whisk together flour, 1/2 cup bacon, baking powder, cinnamon, 1/4 tsp salt and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in milk just until combined. Divide batter among prepared muffin cups.
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Bake until a wooden pick inserted in center comes out clean, 20-25 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
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In a large bowl, beat cream cheese, maple syrup, extract, remaining 1/2 cup butter, and remaining 1/4 tsp salt with a mixer at medium speed until creamy. Gradually add confectioners’ sugar, beating until smooth. Place frosting in a pastry bag fitted with a medium round tip. Pipe frosting onto cupcakes in a circular motion. Top with remaining 1/2 cup bacon. Refrigerate until ready to serve.