Buttermilk Waffle Cupcakes

1. Preheat oven to 350º F.
2. Whisk together flour, baking powder, baking soda, and salt in a large bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
4. Add eggs one at a time, scraping down the sides of the bowl as needed.
5. Beginning and ending with the flour mixture, alternate between adding the flour mixture and buttermilk to the batter.
6. Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about two thirds of the way.
7. Bake for 16-18 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
8. Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.

Maple Buttercream

1. In a stand mixer fitted with a paddle attachment, cream the cream cheese and butter together on medium speed for 2-3 minutes until well blended.
2. With the mixer on low, carefully add the powdered sugar, scraping down the sides of the bowl as needed and mixing just until combined.
3. Add maple syrup and cream and mix just until combined. Cover bowl with plastic wrap and place in the fridge to chill while the cupcakes cool.

Assembly

1. Once the cupcakes have cooled, scoop the frosting into a pastry bag fitted with a Wilton 1M or similar piping tip.
2. Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the center until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes.
3. Top each cupcake with a piece of bacon. Enjoy!