I’m not a big fan of maple. Syrup, candy, ice cream… just, no. Mostly because it reminds me of Canada… but aside from that, just not a huge fan.
I put it on waffles and pancakes, but even then I don’t use much. I do, however, love bacon. And I wanted to make some breakfast cupcakes because in my mind that justifies me eating baked goods in the morning. But to be fair, I can justify just about anything for breakfast. It’s almost like a game for me.
I ran through some ideas related to eggs, waffles, pancakes (and I came up with a couple other ideas soon to come)… and I eventually landed back on bacon.
After some experimentation I discovered that bacon with a little bit of maple was just right.
Maple and bacon in the batter. Maple in the frosting, bacon on the top. Salty, sweet, bacon-y. You’re welcome.
Maple Bacon Cupcakes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes (includes cooling time)
- Yield: 12 cupcakes 1x
Scale
Ingredients
Cupcake
- 4 slices of bacon, cooked and crumbled (¼ set aside for topping)
- 1 cup flour
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 1 egg, room temperature
- ⅓ cup milk, room temperature
- 1 ½ teaspoons vanilla extract
- 2 teaspoons maple syrup
Frosting
- ¼ cup butter, room temperature
- ¼ cup cream cheese, room temperature
- 2 tablespoons maple syrup
- 1 ½ cups powdered sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 400° F. Â
- Cook bacon however you prefer to make it nice and crispy – I like to bake it in the oven on a baking sheet for about 8-10 minutes at 400° F. Let it cool on a paper towel-lined plate and then crumble.
- Lower the oven temperature to 350°F and line muffin pan with cupcake liners. Â
- In a small bowl, mix flour, baking powder and salt in a bowl.
- In a large bowl bowl, cream butter and then add sugar until mixture is fluffy. Â
- Add eggs and mix well. Add about ½ the dry mixture from the small bowl, add milk, and then add the rest of the dry mixture. Â Â
- Add vanilla and maple syrup and mix until well combined. Stir in ¾ of your prepared bacon to distribute throughout batter. Â
- Fill each muffin cup ¾-2/3 full and bake for about 25-30 minutes. Â Tops of cupcakes should be just slightly light brown. A toothpick entered into the center should come out clean. Set on cooking racks to completely cool.
- While cupcakes are cooling, prepare frosting in large bowl by beating together butter and cream cheese.
- Add maple syrup and cinnamon and mix well. Now add powdered sugar and whip until well-combined at a medium-high setting.Â
- Place frosting in fridge for about 15 minutes to let it firm up – the maple syrup causes it to lose a little bit of its fluffiness.Â
- Pipe frosting onto cooled cupcakes and add crumbled bacon on top of each.Â
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: maple bacon cupcakes
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Anonymous says
Leslie you’re amazing! These are ridiculous in the best way possible ???