Maple Bacon Cupcakes

5 from 12 votes

These maple bacon cupcakes have a maple cupcake that tastes like a fluffy pancake. They are topped with maple frosting and candied bacon.

Prep Time1

Cook Time41

Total Time1 41

Servings: cupcakes

Calories: 476kcal

Preheat the oven to 350°F. Line a 12 cup muffin tin with muffin liners.
In a mixing bowl, sift the flour, cinnamon, baking powder, baking soda, and salt.
1 ¾ cup All-purpose flour, ½ teaspoon Ground cinnamon, 1 teaspoon Baking powder, ¼ teaspoon Baking soda, ½ teaspoon Salt
In a separate bowl using a mixer, beat the butter, oil and sugar together on high speed. Beat for 2 minutes.
½ cup Unsalted butter, ¾ cup White granulated sugar, 1 tablespoon Oil
Add in vanilla, maple extract, maple syrup, and sour cream. Mix until combined. Add in the eggs. Mix on medium until smooth.
¼ cup Real maple syrup, 1 teaspoon Pure vanilla extract, ½ teaspoon Maple extract, 2 Large eggs, ¼ cup Sour cream
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.
½ cup Buttermilk
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.

Preheat oven to 325°F. Line a cookie sheet with foil (this makes a mess!). Top the cookie sheet with a cooling rack.
Place the bacon on the cooling rack. Drizzle the maple syrup and sprinkle the brown sugar on top. It only needs to be on one side of the bacon.
½ lb Thick cut bacon, ½ cup Brown sugar, ⅛ cup Maple syrup
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 the bacon into smaller pieces to top the cupcakes.

In a medium bowl, sift the powdered sugar.
3 ½ cups Powdered sugar
Using a mixer, beat the butter and cream cheese on high speed for 2 minutes. It will be fluffy and creamy.
4 oz Cream cheese, ¾ cup Unsalted butter
Slowly add in the powdered sugar. Mix on low. Add in syrup, maple extract, and salt. Mix on high speed until combined and the frosting is creamy and smooth.
2 tablespoon Maple syrup, ½ teaspoon Maple extract, ¼ teaspoon Salt
Frost the cupcakes and top with the bacon.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes

High altitude baking- Add an extra 1 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.