1/2cupmesquite flourIf you can't get a hold of mesquite flour, you can use more all-purpose flour. Although I have not tried it, I suspect that almond meal or any nut ground into a flour also might work well in this recipe. If you try it, please comment and let know how it worked.
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
3/4cupunsalted butterroom temperature
2/3cupsugar
1/2cupbrown sugar
2large eggs
2/3cupplain yogurt
1cupapple cider
2 1/2ouncescheddar cheesecut into 1/8" cubes
3piecesof cooked baconpreferably maple cured, roughly chopped
Mesquite Buttercream Ingredients
1cupunsalted butterroom temperature
2-3cupspowdered sugardepending on how thick you like your buttercream
In a medium-sized bowl, whisk all-purpose flour, mesquite flour, baking powder, and baking soda.
In another medium-sized bowl beat butter, sugar, and brown sugar until light and fluffy.
Beat the eggs and yogurt into the butter/sugar.
Alternately add the flour mixture and the apple cider to the butter/sugar mixture, beating after each addition until just combined.
Fold in the cheese and bacon.
Fill cupcake liners 3/4 full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Mesquite Buttercream Instructions
Beat butter and sugar until light and fluffy (about 3 minutes on high speed).
Mix in mesquite flour.
Optionally, mix in milk a little bit at a time until the frosting has a consistency you like.
Spread or pipe on cooled cupcakes.
Notes
Note: If you don't have mesquite flour (or even if you do and want to try something different), I'd recommend my apple butter brown sugar frosting as an alternate choice for these cupcakes.Apple Chip ToppersThese cupcakes are topped with my homemade apple chips (get the recipe in my homemade apple chip post). Don't add the toppers until just before serving or they will get soggy.