These Maple Bacon Cupcakes are the perfect blend of sweet and savory. They are moist, fluffy, and full of flavor. The maple bacon frosting is to die for, and the candied bacon topping takes them over the top.
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❤️ Why you'll love this recipe
- You can never go wrong with candied bacon on a cupcake. It's the perfect combination of sweet and salty.
- The maple buttercream frosting is smooth and decadent. It's sweet and creamy and brings out the flavor in these cupcakes.
- Bacon Maple Cupcakes are perfect for special occasions.
- Whether you're looking for a fun and unique dessert for a party or a special treat for yourself, maple bacon cupcakes are sure to please.
Ingredients
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Maple BaconCupcakes
- whole milk - helps to keep the cupcakes moist.
- vegetable oil - adds richness and moisture to the batter.
- pure maple syrup - please use real maple syrup, not pancake syrup.
- large eggs, room temperature
- pure vanilla extract
- light brown sugar, packed
- all-purpose flour
- baking powder
- ground cinnamon
- cooked bacon
- Maple syrup sweetens the cupcakes and frosting and gives them the classic maple flavor.
- Eggs bind the cake batter together so it doesn’t become too crumbly.
- Vanilla enhances the flavor of the maple syrup.
- Light brown sugar adds extra sweetness to the cupcakes and helps the bacon caramelize.
- Flour gives the cupcakes structure and ensures that they aren’t too dense.
- Baking powder helps the cupcakes rise so they stay light and fluffy.
- Cinnamon pairs perfectly with maple and bacon and gives a bit of warmth and spice.
- Adding bacon bits to the cupcakes enhances the bacon flavor!
- I use medium-thickness bacon. Make sure to keep an eye on it in the oven as the time may vary depending on how thick your bacon is sliced.
- Butter is the base of our frosting-- make sure it’s fully softened so you don’t end up with lumps in your buttercream.
Candied Bacon
- raw bacon
- light brown sugar
Maple Buttercream Frosting
- unsalted butter, room temperature
- pure maple syrup
- pure vanilla extract
- confectioners sugar
Equipment
- 12-count muffin tin
- cupcake liners
- Whisk
- Stand Mixer
- Hand Mixer
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
To make the cupcakes
- Preheat the oven to 350° F/177° C. Line 12 muffin tin tray with paper liners.
- In a large mixing bowl whisk together the milk, vegetable oil, maple syrup, eggs, and vanilla.
- Add the light brown sugar and whisk again.
- Next add the flour, baking powder, and cinnamon. Mix just until no large lumps of flour remain.
- Add the crumbled bacon and mix to combine.
- Evenly divide the cake batter between the 12 muffin tins. Be sure to fill each one about ⅔ of the way full.
- Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Candied Bacon
- Place the bacon on a wire rack set over a rimmed sheet pan.
- Lightly press 1 teaspoon of brown sugar into the top of each piece of bacon.
- Bake in a preheated 350°F oven for 20-25 minutes, or until the bacon is golden brown.
- Remove the bacon from the oven and place it sugar-side up on a paper towel to drain any excess grease from the bottom.
- Set aside until ready to use.
For the maple buttercream frosting
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, or until the butter is light and fluffy.
- Add the maple syrup and vanilla extract and mix to combine.
- With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been added, turn the mixer to medium speed and beat until the frosting becomes light and fluffy-- about 30 seconds.
- If the frosting is too dry, add 1-2 Tablespoons of milk.
- Transfer the buttercream to a piping bag fitted with your choice of tip.
- Frost the cooled cupcakes and garnish with a piece of candied bacon.
How to store, reheat, and freeze
Storing - Our maple bacon cupcake recipe will last in a covered airtight container at room temperature for up to 3 days.
Freezing - If you need to store them for longer, they can be frozen for up to 2 months. I recommend freezing them without the frosting and candied bacon.
Thawing - Allow the cupcakes to thaw overnight in the refrigerator. Then frosting and top per the directions in the recipe card below.
Expert Tips
- Through recipe testing, medium-thickness bacon works best when making candied bacon.
- Be sure to use pure maple syrup and not pancake syrup for the best maple cupcakes.
- For the best results when baking, it is very important to correctly measure all the ingredients
Frequently Asked Questions
Do frosted cupcakes need to be refrigerated?
Buttercream frosted cupcakes are good at room temperature for up to three days.
If you plan to store them longer than that or your home is very warm you will need to put them in the fridge.
Should foil cupcake liners be used to make cupcakes?
Yes, foil cupcake liners make a difference. They are sturdier than paper liners and will help your cupcakes keep their shape.
Can I make the frosting ahead of time?
Yes, just store it in the refrigerator for up to two days.
An hour before ready to frost the cupcakes, remove the frosting from the fridge for it to soften.
Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Bourbon - Add 2 Tablespoons of high quality to your cupcake mixture for a delicious bourbon flavor.
- Nuts - Add ½ cup of chopped pecans, walnuts, or almonds to the batter or top of the cupcakes.
- Smoked Bacon - For a hint of smoked flavor use smoked bacon for a hint of savory taste.
Serving Suggestions
- These Pork Chops and Sauerkraut are full of tender juicy pork that melts in your mouth along with a delicious gravy that the entire family will love. It's the perfect hearty meal.
- These Fresh Oven-Roasted Green Beans are super crisp, tender, and crunchy. It's an excellent recipe to get your picky eaters to enjoy their vegetables.
- You can never go wrong with a side of fresh bread like this Instant Pot French Bread recipe. It's soft on the inside crusty on the outside and simple to make.
Similar recipes
- Strawberry Lemonade Cupcakes are light, and fluffy and make for a great handheld dessert any time of the year.
- These Pina Colada Cupcakes are the perfect summer dessert! A moist and fluffy cupcake, made with a white cake mix and pineapple juice, is topped with a creamy rum frosting. Great for parties and cookouts.
- If you love maple-flavored desserts then next time you are going to want to give these Pumpkin Spice Cupcakes with Maple Frosting a try.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Maple Bacon Cupcakes
Bacon Maple Cupcakes are delicious homemade cupcakes with a creamy
Equipment
Ingredients
Instructions
For the cupcakes
- Preheat the oven to 350 degrees F/177 degrees C and line 12 muffin tins with paper liners.
- In a large mixing bowl whisk together the milk, vegetable oil, maple syrup, eggs, and vanilla.
- Add the light brown sugar and whisk again.
- Next add the flour, baking powder, and cinnamon. Mix just until no large lumps of flour remain.
- Add the crumbled bacon and mix to combine.
- Divide the cake batter between the muffin tins, making sure to fill each one about ⅔ of the way full.
- Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Candied Bacon
- Place the bacon on a wire rack set over a rimmed sheet pan.
- Lightly press 1 teaspoon of brown sugar into the top of each piece of bacon.
- Bake in a 350F oven for 20-25 minutes, or until the bacon is golden brown.
- Remove the bacon from the oven and place it sugar-side up on a paper towel to drain any excess grease from the bottom.
- Set aside until ready to use.
For the maple buttercream
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, or until the butter is light and fluffy. Store any leftover cupcakes in an airtight container in the fridge for up to two days.
- Add the maple syrup and vanilla extract and mix to combine.
- With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been added, turn the mixer to medium speed and beat until the frosting becomes light and fluffy-- about 30 seconds.
- If the frosting is too dry, add 1-2 Tablespoons of milk.
- Transfer the buttercream to a piping bag fitted with your choice of tip.
- Frost the cooled cupcakes and garnish with a piece of candied bacon.
- Store any leftover cupcakes in an airtight container in the fridge for up to two days.
Nutrition
Notes
Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: Please use pure maple syrup - not pancake syrup as they are very different.
Ingredient Notes
- Milk helps keep the cupcakes moist and soft.
- Vegetable oil adds richness to the cupcakes and helps prevent them from drying out.
- Maple syrup sweetens the cupcakes and frosting and gives them the classic maple flavor.
- Eggs bind the cake batter together so it doesn’t become too crumbly.
- Vanilla enhances the flavor of the maple syrup.
- Light brown sugar adds extra sweetness to the cupcakes and helps the bacon caramelize.
- Flour gives the cupcakes structure and ensures that they aren’t too dense.
- Baking powder helps the cupcakes rise so they stay light and fluffy.
- Cinnamon pairs perfectly with maple and bacon and gives a bit of warmth and spice.
- Adding bacon bits to the cupcakes enhances the bacon flavor!
- I use medium-thickness bacon. Make sure to keep an eye on it in the oven as the time may vary depending on how thick your bacon is sliced.
- Butter is the base of our frosting-- make sure it’s fully softened so you don’t end up with lumps in your buttercream.
