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Indulgent Blueberry Bacon Cupcakes Recipe with Caramel Buttercream Frosting

Indulgent Blueberry Bacon Cupcakes with Caramel Buttercream Frosting

If you’re searching for a dessert that combines the sweetness of blueberries with the savory crunch of bacon, look no further than these Indulgent Blueberry Bacon Cupcakes with Caramel Buttercream Frosting. These cupcakes are not just a treat for the eyes; they are a delightful explosion of flavors that will tantalize your taste buds.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries
  • 1/2 cup cooked and crumbled bacon
For the Caramel Buttercream Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1/2 cup caramel sauce
  • 1 tsp vanilla extract
  • 2-3 tbsp milk as needed for consistency

Equipment

  • Mixing Bowls
  • Whisk or electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cupcake pan
  • Paper Liners
  • Cooling rack
  • Offset spatula or piping bag

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Step 3: In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
  4. Step 4: Add eggs one at a time, followed by the vanilla extract.
  5. Step 5: Gradually add the flour mixture alternating with the buttermilk, mixing until just combined.
  6. Step 6: Fold in the blueberries and crumbled bacon gently.
  7. Step 7: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes.
  8. Step 8: Allow the cupcakes to cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.
  9. Step 9: For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, caramel sauce, and vanilla.
  10. Step 10: Frost the cooled cupcakes generously with the caramel buttercream.
  11. Step 11: Garnish with additional crumbled bacon or a drizzle of caramel sauce if desired.

Notes

These cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week. You can also freeze them for up to three months.