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Holding a maple bacon cupcake.

Maple Bacon Cupcakes

Stephanie Rutherford
These maple bacon cupcakes have a cinnamon maple cupcake that tastes like a fluffy pancake. They are filled with candied bacon and topped with maple cream cheese frosting.
Prep Time 1 hr
Cook Time 41 mins
Total Time 1 hr 41 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 465 kcal

Ingredients
 
 

Maple Cupcakes

  • 1 ½ cup All-purpose flour
  • ½ teaspoon Ground cinnamon
  • 1 teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ cup Unsalted butter room temperature
  • ¾ cup White granulated sugar
  • ¼ cup Real maple syrup
  • 1 teaspoon Pure vanilla extract
  • ½ teaspoon Maple extract
  • 1 Large egg room temperature
  • 1 Egg yolk room temperature
  • ¼ cup Sour cream room temperature
  • ½ cup Buttermilk

Candied Bacon

  • ½ lb Thick cut bacon
  • ½ cup Brown sugar
  • cup Maple syrup

Maple Cream Cheese Frosting

  • 4 oz Cream cheese room temperature
  • ¾ cup Unsalted butter slightly cold
  • 5 cups Powdered sugar sifted
  • 2 tablespoon Maple syrup
  • 1 tablespoon Heavy cream
  • ½ teaspoon Maple extract

Instructions
 

Maple Cupcakes

  • Preheat the oven to 350°F. Line a 12 cup muffin tin with liners.
  • In a mixing bowl, sift the flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl and using a mixer, beat the butter and sugar together on medium. Beat for 3 minutes.
  • Add in vanilla, maple extract, maple syrup, and sour cream. Mix until combined. Add in egg and egg yolk one at a time. Mix on low.
  • Add in ⅓ of the dry ingredients and half of the buttermilk. Mix until just combined. Add another ⅓ of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients.
  • Use a cookie scoop to scoop the batter into the muffin tin. Fill it ⅔rds full.
  • Bake for 15-17 minutes. The cupcakes are done baking when a toothpick inserted comes out clean. Let the cupcakes sit in the tin for 10 minutes before transferring to a cooling rack. Allow the cupcakes to cool completely before decorating.

Candied Bacon

  • Preheat oven to 325°F. Line a cookie sheet with foil (this makes a mess!). Top the cookie sheet with a cooling rack.
  • Mix the brown sugar and syrup together. Coat each piece of bacon with brown sugar then place on the cooling rack.
  • Bake for 25 minutes or until slightly crispy. All the brown sugar will melt with the bacon fat and it will brown on the bottom of the cookie sheet.
  • Once the bacon is cooled. Cut 1 cup of small pieces of bacon. For decoration, save some pieces to top the cupcakes.
  • Use a cupcake corer or a sharp knife to cut a hole in the cupcake about ⅔rds down. Save the tops of the cupcake. Fill with the bacon pieces. Top with the cupcake tops.

Maple Cream Cheese Frosting

  • Have the butter sit on the counter for 30 minutes to get it to be slightly cold. While waiting, sift the powdered sugar.
  • Beat the cream cheese on high for 30 seconds. Then, add in the butter. Beat for 2 minutes. It should be fluffy with no butter lumps remaining.
  • Slowly add in the powdered sugar. Mix on low. Add in syrup, maple extract, and heavy cream. Mix on medium until creamy. Then, decorate the cupcakes.

Notes

Cupcake:
Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
Pull out butter, eggs, sour cream, and buttermilk 2 hours before baking.

Nutrition

Calories: 465kcalCarbohydrates: 92gProtein: 5gFat: 32gSaturated Fat: 18gTrans Fat: 1gCholesterol: 95mgSodium: 332mgPotassium: 124mgFiber: 1gSugar: 26gVitamin A: 811IUVitamin C: 1mgCalcium: 73mgIron: 1mg
Keyword candied bacon, filled cupcakes, fluffy, maple bacon, maple cream cheese frosting, maple cupcakes, moist
Tried this recipe?Let us know how it was!