-
1
Preheat oven to 350.
-
2
Beat butter and sugar at medium speed until creamy.
-
3
Add eggs, 1 at a time, beating until blended after each addition.
-
4
Combine flour, baking powder and salt; add to butter mixture alternating with milk, beginning and ending with the flour mixture.
-
5
Beat at low speed until blended after each addition.
-
6
Stir in vanilla.
-
7
Place baking cups in 2 (12 cup) muffin pans.
-
8
Spoon batter into cups, filling 2/3 full.
-
9
Bake 12 to 15 minutes or until a toothpick inserted comes out clean.
-
10
Cool in pans on wire racks for 10 minutes then remove from pans and return to racks to cool completely.
-
11
To prepare frosting, melt butter in a heavy saucepan over medium heat.
-
12
Add brown sugar; bring to a boil, stirring constantly.
-
13
Stir in evaporated milk, baking soda and light corn syrup; bring to a boil, stirring occasionally until bubbly.
-
14
Remove from heat and let cool.
-
15
Transfer caramel mixture to a large bowl.
-
16
Gradually add powdered sugar to caramel mixture; beat at medium speed until creamy.
-
17
Stir in maple flavoring and beat at high speed for 2 minutes.
-
18
Frosting firms up quickly, so use immediately.
-
19
Frost each cupcake with frosting and top with bacon.
