Maple Bacon Cupcakes

Preheat the oven to 350° F. Line a cupcake pan with 12 cupcakes liners.
In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.
In a large bowl, use an electric hand mixer to cream the granulated sugar, butter and vegetable oil until pale and creamy. Add the egg, sour cream, maple syrup, and vanilla extract and mix until smooth.
Add half of the flour mixture to the batter and mix on low speed until mostly combined. Slowly pour in the milk, continuing to mix on low. Add the remaining half of the flour mixture and mix until the batter is smooth.
Portion the cupcake batter into the cupcake liners using a large cookie scoop, about ¾ full.
Bake the cupcakes for 20 minutes or until the tops of the cupcakes bounce back when gently touched. Cool the cupcakes in the pan for 5 minutes and then transfer to a wire rack to cool completely.

Using a stand mixer fitted with a paddle attachment, whip the room temperature unsalted butter for 5 minutes on medium-high speed until it is light, pale, and fluffy.
Add the powdered sugar and mix on low speed until combined. Then, add the vanilla extract and salt.
Slowly drizzle in the maple syrup followed by the heavy cream while mixing on low speed. Scrape the sides and bottom of the bowl to ensure everything is well combined.
Turn the speed on the mixer to medium speed and whip for 3 minutes until the buttercream is light and fluffy.

Fill a piping bag fitted with a Wilton 1M piping tip with the maple buttercream frosting. Pipe a generous swirl of buttercream onto the cooled cupcakes.
Use a piping bag to drizzle the salted caramel sauce over the cupcakes and sprinkle with cooked, crumbled bacon.

Maple bacon cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.