Maple Bacon Cupcakes

5 from 1 vote

Bacon Maple Cupcakes are delicious homemade cupcakes with a creamy

Course Dessert

Cuisine American

Keyword bacon maple cupcakes, homemade cupcakes, maple bacon cupcakes

Prep Time 25

Cook Time 25

Cooling time 15

Total Time 1 5

Servings cupcakes

Calories 430kcal

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.

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.

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.

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.