Maple Bacon Cupcakes
Hey there, friend! If you’re looking for a dessert that’s equal parts sweet, salty, and downright irresistible, you’ve come to the right place.
These Maple Bacon Cupcakes are a playful twist on a classic treat, combining the rich, smoky flavor of bacon with the warm sweetness of maple.
Topped with a creamy maple frosting and crunchy candied bacon bits, these cupcakes are guaranteed to be the star of any gathering.
Whether you’re a bacon lover or just someone who loves a good dessert adventure, this recipe is your shortcut to deliciousness.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Prep the Candied Bacon Bits
Start by cooking your bacon until it’s crispy, then toss it in a mixture of brown sugar and maple syrup. Bake it again until it’s caramelized and irresistible. Once cooled, chop it into tiny, crunchy bits that will add the perfect salty-sweet contrast to your cupcakes.
2. Make the Cupcake Batter
Whisk together your dry ingredients, then mix in the wet ingredients, including a generous splash of maple syrup. Fold in some of the candied bacon bits for an extra layer of flavor. The batter will be thick and fragrant—just wait until it bakes!
3. Bake to Perfection
Divide the batter into cupcake liners and bake until they’re golden and a toothpick comes out clean. While they cool, resist the urge to sneak a bite (though I won’t judge if you do).
4. Whip Up the Maple Frosting
Beat together butter, powdered sugar, and maple syrup until it’s light and fluffy. This frosting is the perfect balance of sweet and rich, and it pairs beautifully with the smoky bacon flavor.
5. Assemble and Decorate
Pipe or spread the frosting onto the cooled cupcakes, then sprinkle generously with the remaining candied bacon bits. The finishing touch? A light drizzle of maple syrup for that extra wow factor.
Pro Tips
- Use thick-cut bacon for the candied bacon bits—it holds up better to the caramelization process.
- Don’t overmix the batter—this keeps the cupcakes tender and fluffy.
- Let the cupcakes cool completely before frosting to avoid a melty mess.
- Toast your maple syrup lightly before adding it to the frosting for a deeper, more complex flavor.
Storage
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving.
- Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
Maple Bacon Cupcakes
Description
These Maple Bacon Cupcakes are a delightful combination of sweet and salty, featuring a moist maple-infused cupcake, creamy maple frosting, and crunchy candied bacon bits. Perfect for brunch, dessert, or anytime you need a little indulgence.
Ingredients
For the Candied Bacon Bits:
For the Cupcakes:
For the Maple Frosting:
Instructions
-
Candied Bacon Bits:
Preheat oven to 375°F (190°C). Lay bacon on a baking sheet, bake for 10 minutes. Remove, pat dry, then toss with brown sugar and maple syrup. Bake another 10-15 minutes until caramelized. Cool, then chop into bits.
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Cupcake Batter:
Whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs, one at a time, then mix in buttermilk, maple syrup, and vanilla. Gradually add dry ingredients, mixing until just combined. Fold in ½ cup candied bacon bits.
-
Bake:
Divide batter into 12 lined cupcake tins. Bake at 350°F (175°C) for 18-20 minutes. Cool completely.
-
Frosting:
Beat butter until creamy. Gradually add powdered sugar, then maple syrup. Add cream as needed for consistency.
-
Assemble:
Frost cupcakes, sprinkle with remaining bacon bits, and drizzle with maple syrup.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Buttermilk substitute: Mix ½ cup milk with ½ tbsp lemon juice or vinegar.
- For a stronger maple flavor: Use dark maple syrup.
- Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free blend.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
