Maple Bacon Cupcakes

Vanilla cupcakes are dressed up with crumbled bacon and a hint of maple syrup, and topped with a maple buttercream frosting (and more bacon for good measure)! Try my no yeast maple bacon donuts next.

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.

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Maple Bacon Cupcakes

5 from 1 vote

Vanilla cupcakes are dressed up with crumbled bacon and a hint of maple syrup, and topped with a maple buttercream frosting (and more bacon for good measure)!

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Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour 30 minutes

Servings 12 cupcakes

Ingredients

  

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Cupcake

• 4 slices 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

• .25 cup unsalted 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.  
• 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.  
• 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.  
• 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.   
• Add vanilla and maple syrup and mix until well combined. Stir in ¾ of your prepared bacon to distribute throughout batter.  
• Fill each muffin cup ¾-2/3 full and bake for about 25-30 minutes.  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. 
• 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. 
• Pipe frosting onto cooled cupcakes and add crumbled bacon on top of each. 

Nutrition

Calories: 305kcal | Carbohydrates: 43g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 62mg | Potassium: 47mg | Fiber: 1g | Sugar: 35g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

Course Dessert

Cuisine American

Author Leslie Kiszka

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