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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


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


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.


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.


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
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