Maple Bacon Cupcakes

These maple bacon cupcakes have a maple cupcake that tastes like a fluffy pancake. They are topped with maple frosting and candied bacon. They bring breakfast and dessert together in an amazing combination.

These maple bacon cupcakes are the perfect dessert for any bacon lover. They are moist cupcakes with a delicious flavor that doesn’t overpower the flavor of the bacon slices on top. They are the best way to impress your breakfast fans on special occassions.

For other fall recipes, try Butterscotch Chocolate Chip Cookies, Caramel Pumpkin Cheesecake Bars, and Salted Caramel Brownies.

Why This Maple Bacon Cupcake Recipe Works

• Rich maple flavor- This maple bacon cupcake recipe uses real pure maple syrup for maple flavoring. It is has maple through the cupcakes and the maple frosting.
• Bacon!- We all know maple and bacon are delicious together in a maple bacon donut. Now they can be enjoyed in cupcake form for dessert! The candied bacon pieces look great on top of the cupcakes too.
• Easy recipe- This recipe is broken down into easy steps with simple ingredients to make enjoying these cupcakes as easy as possible!

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Oil- A regular vegetable oil or canola oil will work.
• Brown sugar- I used a light brown sugar, but a dark brown sugar will work just as well.
• Large eggs- Take these out 2 hours before baking to get them to room temperature.
• Unsalted butter- Take this out 2 hours before baking to get it to room temperature.
• Cream cheese- Take this out 2 hours before baking to get it to room temperature.
• Powdered sugar- Make sure to sift this to avoid gritty frosting.
• Sour cream- Pull this out 2 hours before baking to get to room temperature.
• Maple syrup- Use real maple syrup. It gives a much better flavor than the flavored corn syrup stuff.

Step By Step Instructions – Maple Cupcakes

Here is how to make and bake the maple cupcakes. This recipe uses an electric mixer. A stand mixer with paddle attachment or a hand mixer will work.

STEP 1: Prep. Preheat the oven to 350°F. Then, line a 12 cup muffin tin with cupcake liners.

STEP 2: Dry ingredients. Sift the all purpose flour, cinnamon, baking powder, baking soda, and salt together.

STEP 3: Beat butter, oil, and sugar. In a separate bowl, beat the butter, oil, and sugar together with a mixer on high speed for 2 minutes.

STEP 4: Wet ingredients. Add the vanilla, maple extract, maple syrup, and sour cream to the butter mixture and mix until combined. Add the eggs and mix on medium speed until smooth.

STEP 5: Combine. Add 1/3 of the dry ingredients and half of the buttermilk. Mix them in until just combined. Then, add another 1/3 of the dry ingredients and the remaining buttermilk. Mix them until just combined, then add the rest of the dry ingredients and mix until just combined.

STEP 6: Scoop. Use a large cookie scoop to scoop the batter into the muffin tin until each cup is 2/3 full.

STEP 7: Bake. Bake the cupcakes for 15-17 minutes. They are done baking when a toothpick inserted into the middle of the cupcakes comes out clean.

STEP 8: Cool. Let the cupcakes cool in the hot pan for 10 minutes before transferring them to a wire rack to cool completely.

Step By Step Instructions – Candied Bacon and Maple Cream Cheese Frosting

Here is how to make the candied bacon and maple cream cheese frosting for the maple bacon cupcakes.

STEP 1: Prep. Preheat the oven to 325°F. Meanwhile, line a baking sheet with foil to capture the mess. Place a cooling rack on top.

STEP 2: Coat bacon. Place the bacon on the cooling rack. Drizzle maple syrup over the bacon and sprinkle brown sugar on top. You only need to do the top side.

STEP 3: Bake bacon. Bake for 25 minutes until slightly crispy. The brown sugar should melt with the bacon fat and brown on the cookie sheet.

STEP 4: Cut bacon. Once the bacon has cooled, cut it into pieces to top the cupcakes.

STEP 5: Sift powdered sugar. Sift the powdered sugar for the frosting into a medium bowl.

STEP 6: Beat butter and cream cheese. Use a mixer to beat the butter and cream cheese on high speed for 2 minutes until it is fluffy and creamy.

STEP 7: Mix frosting. Slowly add the powdered sugar to the butter mixture while mixing on low speed. Then, add the syrup, maple extract, and salt. Mix on high speed until combined.

STEP 8: Frost cupcakes. Frost the cupcakes and add the bacon pieces on top.

Expert Baking Tips for Bacon Maple Cupcakes

• Flour- Make sure to spoon and level the flour. If you stick the measuring cup into a bag of flour, it will compact it. Compacted flour will cause a dry cupcake.
• Make sure your cupcakes are fully cooled before decorating them. Hot cupcakes can melt the frosting and make decorating difficult.
• The bacon can be adjusted to your personal preference of crispiness. Do make sure to decorate with small enough pieces that your cupcakes are not difficult to bite into!

FAQ

Storing and Freezing

These maple bacon cupcakes need to be stored in an airtight container and stored in the fridge up to 5 days. The cupcakes taste best when set at room temperature for 1 hour before eating.

Freezing

The frosted maple bacon cupcakes can be frozen in an airtight container. Freeze up to 30 days. Thaw for 1-2 hours before adding the bacon and eating.

Other Cupcake Recipes To Try

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