Spring Break Cupcakes

A cupcake made with beer batter, topped with a maple-infused frosting and a dash of candied bacon for good measure. Inspired by Two Broke Girls' Spring Break Cupcakes.

Spring Break Beer Batter Maple Bacon Cupcakes

For the Beer-Batter Cupcakes
1 ½ cups cake flour
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
3 Tablespoons unsalted butter
1 cup light brown sugar
2 large eggs
1 cup Beer 

For the Maple Icing:
¾ cup butter, softened
2 cups confectioner's sugar
3 Tablespoons maple syrup
Candied Bacon, chopped 

Cupcake Directions:
Preheat oven to 350°. Line a cupcake pan with liners. Whisk together cake flour, baking powder, baking soda, and salt in a small bowl. Set aside.
Using a stand mixer of handheld mixer, cream together the butter and brown sugar in a mixer. Add eggs one at a time, waiting until fully incorporated before adding the next.
Pour in the flour mixture in four additions alternating with the beer, beginning and ending with the flour. Mix until all the ingredients are well-combined. Bake for about 25 to 30 minutes or until a toothpick comes out clean. Transfer cupcakes to a wire rack to cool completely before frosting.

Frosting Directions:
Beat the softened butter with half the confectioner's sugar and 1 Tablespoon of the maple syrup. Mix well and then add the remaining sugar and maple syrup. Add more sugar until desired consistency for frosting is achieved. Frost the cupcakes. You may mix some finely diced bacon into the frosting if a bacon-infused frosting is desired. Otherwise simply sprinkle the bacon on top of the cupcakes after frosting.