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    Home » Recipes » Cakes & Cupcakes

    Maple Bacon Cupcakes

    Published: Jan 29, 2014 · Last modified: Apr 5, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    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)! 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.

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    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)!
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour 30 minutes
    Servings 12 cupcakes
        ✓ Read the recipe from beginning to end
          ✓ Check oven calibration
            ✓ Check expiration dates
              ✓ Properly measure ingredients
                ✓ Check butter temperature

    Recommended Equipment

    • Mixing bowls
    • Stand Mixer
    • Hand mixer
    • Muffin/cupcake tin
    • Muffin/cupcake liners

    Ingredients
     
     

    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 pure vanilla extract
    • 2 teaspoons maple syrup

    Frosting

    • ¼ cup unsalted butter, room temperature
    • ¼ cup cream cheese, room temperature
    • 2 tablespoons maple syrup
    • 1 ½ cups powdered sugar
    • ½ teaspoon cinnamon

    Instructions
     

    Cupcakes

    • Preheat oven to 400°F.  
    • Cook bacon however you prefer to make it nice and crispy - I like to bake it in the oven. Let it cool on a paper towel-lined plate and then crumble.
      4 slices bacon
    • Lower the oven temperature to 350°F and line muffin pan with cupcake liners. Set aside.
    • In a small bowl, whisk to combine flour, baking powder and salt. Set aside.
      1 cup flour | 1 teaspoon baking powder | Pinch of salt
    • In a large bowl using a hand or stand mixer, cream butter on high speed. Add sugar and beat again until mixture is combined and fluffy.  
      ½ cup unsalted butter | 1 cup sugar
    • 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.   
      1 egg | ⅓ cup milk
    • Add vanilla and maple syrup and mix until well combined. Stir in ¾ of your prepared bacon to distribute throughout batter.  
      1 ½ teaspoons pure vanilla extract | 2 teaspoons maple syrup
    • 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 wire racks to cool completely.

    Frosting

    • While cupcakes are cooling, prepare frosting in large bowl by beating together butter and cream cheese on high speed.
      ¼ cup unsalted butter | ¼ cup cream cheese
    • Add maple syrup and cinnamon and mix well. Add powdered sugar and beat on medium-high speed until well-combined.
      2 tablespoons maple syrup | ½ teaspoon cinnamon | 1 ½ cups powdered sugar
    • 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. Serve and enjoy!

    Notes

    Storage: Keep covered in the fridge for up to 3 days.

    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
    Tried this recipe?Leave a comment and rating!

    Related Posts         

    • Maple Sugar Cookies (No Chill!)
    • Soft Maple Sugar Cookies
    • Easy No Yeast Maple Bacon Donuts
    • Maple Bacon Snickerdoodles
    • Peanut Butter and Bacon Dog Treats

     

    More Cakes & Cupcakes

    • One Bowl Chocolate Depression Cake
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    Leslie Kiszka in a red dress

    About Leslie

    I'm the hot mess behind every recipe you see here! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure.

    learn more about Leslie →

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      Recipe Rating




    1. Erin Banfield

      February 26, 2021 at 1:31 pm

      Made these this morning, only adjustment was a pinch of cinnamon in the cupcake batter. They were delicious! Very much worth the effort.

      Reply
      • Leslie Kiszka

        February 27, 2021 at 3:04 pm

        I’m so glad that you liked them!

        Reply
    2. Anonymous

      November 30, 2017 at 1:43 pm

      Leslie you’re amazing! These are ridiculous in the best way possible ???

      Reply

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