These Maple Bacon Cupcakes are an extraordinary treat that is sweet and salty at the same time. Soft maple cupcakes with a hint of bacon topped with maple buttercream frosting, crispy bacon bits, and a touch of maple syrup.
Table of Contents
Desserts with bacon started sweeping the food scene a few years ago. It was such a craze that people tried adding bacon to just about every sweet treat. Maple/bacon and chocolate/bacon seemed to be the most popular combinations. Although, maple and bacon flavors have been together for a long long time already and have always been quite popular.
So I can definitely see how maple/bacon desserts became so popular. It’s not just cupcakes that feature that flavor combination, I’ve seen it in donuts, muffins, waffles, pancakes, and cookies.
These unusual cupcakes feature soft and fluffy cakes infused with maple syrup and bacon flavors. On top, I drizzled a little more maple syrup and paired it with buttercream frosting. Of course, as a finishing touch, there are lots of crispy bacon bits and maple syrup on top.
How To Make Maple Bacon Cupcakes
Preheat the oven to 350℉ and line a muffin pan with cupcake liners. (I recommend parchment paper liners but you can use any you prefer.)
PRO TIP: Make sure your other ingredients are measured and ready before starting the batter!
Sift flour, baking soda, salt, and baking powder together and set aside.
Combine vegetable oil, bacon grease, vanilla extract, and maple syrup. (And maple extract if using.)
In a bowl of an electric mixer (use paddle attachment), beat egg whites for about 30 seconds and slowly start pouring in sugar. Beat for 2-3 minutes, until white and fluffy.
Start pouring in oil mixture, slowly, as the eggs are still beating on medium-high. Lower the speed to low.
Alternating, add flour mixture and buttermilk in two parts. Mix until just combined. Scrape the sides and bottom of the bowl and low mix a couple more seconds until incorporated.
Divide batter among the cupcake cups, filling them about ⅔ of the day. (I recommend using an ice cream scoop so all the cupcakes are even.) Tap the cupcake pan on the counter a couple of times to help air bubbles come up.
Bake for 18-20 minutes. Take them out of the oven and let them rest for 5-10 minutes. Gently take the cupcakes out onto the wire rack to cool. Drizzle about a teaspoon of maple syrup on top of each cupcake while they are still warm.
Cool completely before frosting!
How To Make Maple Buttercream Frosting
Beat softened butter in the electric mixer, on medium-high speed, for about 2 minutes.
Lower the speed to low and carefully mix in powdered sugar, salt, and maple syrup. Once sugar is incorporated, scrape sides and bottom of the bowl and raise the speed to medium. Beat for another 2-3 minutes.
Transfer the frosting into a piping bag with the desired tip attached (I used 1M). Pipe cooled cupcakes. Crumble crispy bacon and divide it on top of frosted cupcakes and then drizzle with some maple syrup.
Tips For The Best Maple Bacon Cupcakes
- Measure and prepare all of your ingredients before starting to bake the cupcakes!
- Measure properly! Make sure you spoon the flour into the measuring cup instead of dunking the cup directly into the bag! Then, cut the excess at the top with the back of a knife to level. If you dunk the cup, you’ll pack the flour into the cup and that could result in dense cupcakes.
- Use room temperature ingredients for cupcakes. Pull eggs and buttermilk for about 30-45 minutes before baking. Make sure to measure out the buttermilk first and then let it warm up. Pull the butter out of the refrigerator for about 30-45 minutes before making the frosting as well.
- Do drizzle maple syrup on cupcakes that are still warm so they absorb the syrup better.
- Do NOT try to frost warm cupcakes!
Make Ahead Suggestions
Bacon: Remember to save the bacon grease after cooking bacon! Store bacon and bacon grease in separate containers, in the refrigerator. Make sure both are covered and air-tight.
Cupcakes: you can also bake the cupcakes completely and once cooled to room temperature, cover them air-tight and store them in the refrigerator for a day or two. When ready, let the cupcakes warm up to room temperature while preparing the frosting. Frost and finish the cupcakes as directed in the recipe.
More Cupcake Recipes To Try
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Maple Bacon Cupcakes Recipe
Ingredients
Cupcakes:
- 4 egg whites room temperature
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup bacon grease grease from cooking bacon in the oven
- 2 Tbsp maple syrup
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- 1 cup low fat buttermilk
- Optional: 1 tsp maple extract
Buttercream Frosting:
- 1 cup unsalted butter room temperature
- 3 cups powder sugar
- 1/4 tsp salt
- 2 Tbsp maple syrup
Toppings:
- 1/4 cup maple syrup for topping cupcakes
- 6-8 crispy bacon strips
- 1/4 cup maple syrup for topping frosting
Instructions
Bacon:
- Line a large baking sheet with aluminum foil and fit in a wire rack. Spread bacon in 1 even layer on the greased wire rack and cook it in the oven at 400℉ for about 20-25 minutes, depending on thickness.
- Save the bacon grease!
Cupcakes:
- Preheat the oven to 350℉ and line a muffin pan with cupcake liners. (I recommend parchment paper liners but you can use any your prefer.)
- Sift flour, baking soda, salt, and baking powder together and set aside.
- Combine vegetable oil, bacon grease, vanilla extract, and maple syrup. (And maple extract if using.)
- Make sure your other ingredients are ready.
- In a bowl of an electric mixer (use paddle attachment), beat egg whites for about 30 seconds and slowly start pouring in sugar. Beat for 2-3 minutes, until white and fluffy.
- Start pouring in oil mixture, slowly, as the eggs are still beating on medium-high.
- Lower the speed to low.
- Alternating, add flour mixture and buttermilk in two parts. Mix until just combined. Scrape sides and bottom of the bowl and low mix a couple more seconds until incorporated.
- Divide batter among the cupcake cups, filling them about ⅔ of the day. (I recommend using an ice cream scoop so all the cupcakes are even.) Tap the cupcake pan on the counter a couple of times to help air bubbles come up.
- Bake for 18-20 minutes. Take out of the oven and let them rest for 5-10 minutes. Gently take the cupcakes out onto the wire rack to cool.
- Drizzle about a teaspoon of maple syrup on to of each cupcake while they are still warm.
- Cool completely before frosting!
Frosting:
- Beat softened butter in the electric mixer, on medium-high speed, for about 2 minutes.
- Lower speed to low and carefully mix in powder sugar, salt and maple syrup. Once sugar is incorporated, scrape sides and bottom of the bowl and raise speed to medium. Beat for another 2-3 minutes.
- Transfer frosting into a piping bag with desired tip attached (I used 1M). Pipe cooled cupcakes.
- Crumble crispy bacon and divide it on top of piped cupcakes.
- Drizzle each cupcake with some maple syrup.
Notes
- Measure properly! Make sure you spoon the flour into the measuring cup instead of dunking the cup directly into the bag! Then, cut the excess at the top with the back of a knife to level. If you dunk the cup, you’ll pack the flour into the cup and that could result in dense cupcakes.
- Use room temperature ingredients for cupcakes and frosting. Pull eggs, buttermilk, and butter about 30-45 minutes before baking. Make sure to measure out the buttermilk first and then let it warm up.
- Storing: It’s always best to store frosted cupcakes in the refrigerator! Store them in an air-tight container like a large food storage container with a lid or in the muffin pan if it came with a lid. Frosted cupcakes should be good for 3-4 days in the refrigerator. You can let them warm up on the counter before serving.
- Can cook bacon ahead: you can easily cook bacon ahead of time, just make sure to save the bacon grease! Store bacon grease and bacon separately, in air-tight containers, in the refrigerator. Reheat the grease and bacon before using.
Nutrition
Originally published on Will Cook For Smiles in March, 2015.
Eunice says
Question some of the comments say 2 tsp of baking powder but your recipe says 1 tsp, what is the correct amount to use?
lyuba says
Hi Eunice!
This recipe has actually been re-worked and updated so some of the comments are old. The recipe itself is updated, so it’s 1 tsp.
I hope you like the cupcakes 🙂
Tami says
I, too, have a bride that wants a breakfast cupcake. The only difference is she wants minis. I picked 8 different recipes to try. This one was first on the list because I liked the ingredients. I am happy to say I don’t need to try the other recipes! This is delicious. I didn’t think I would like a breakfast cupcake, but I couldn’t stop eating these. It’s like something that would come out of Willy Wonka’s factory or Jane Jetsons food machine. It’s little, but you feel like you are eating a pancake and bacon breakfast!! Thank you sooo much for all the hard work you put into perfecting this recipe. It’s absolutely delicious!
lyuba says
Awe, you made me so happy, Tami!!
Thank you so much for letting me know and I wish your bride a lifetime of happiness!
Liana says
I am definitely going to try these! They sound delicious!
lyuba says
I hope you will and let me know how you liked it 😉
Thank you, Liana!
Liana says
I am definitely going to try these! They sound delicious!
Ashley says
So I definitely did not get enough bacon grease from baking the bacon in the oven…. I had like 1/8 of a cup, and I used the thick cut bacon. Mayne options for a substitution bc bacon is too expensive to waste just to get grease…
Caye says
What decorating tip did you use for bacon cupcakes?
lyuba says
Hi Caye! I used 1M decorating tip 🙂
Morgan M. says
This looks great! I can’t wait to try them out! I was going to make mini cupcakes. How should I adjust the cooking time/ temp? How many minis do you think this batch will make? Thanks!
lyuba says
To be honest, I don’t have much experience with making mini cupcakes but after looking around at some mini cupcake recipes, I would estimate this recipe to make about 4 dozen mini cupcakes. Looks like bake time for mini cupcakes is 11-15 minutes.
I hope you enjoy them!
Morgan M. says
Lyuba, these turned out amazing! Perfect combination of salty and sweet! The cake itself was not very sweet which I appreciated and the frosting was just enough sweetness.
I made mini cupcakes and found that 11-13 minutes did the trick. It made just over 4 doz mini cupcakes and once cooled I added a bit of maple syrup to the top prior to frosting. I baked the bacon so it was really crispy and minced it so each mini got plenty of bacon sprinkles! I didn’t drizzle more syrup on top of the frosting because they were so tiny and I didn’t want them to be sticky. Everyone loved them! They were a huge hit and will certainly be made again!
lyuba says
I’m so happy it turned out well, Morgan!
I don’t like desserts overly sweet myself so I’m glad you appreciate that 🙂 I’m so glad it was a success!
Lan says
Oh My! These are my new favorite. My friend requested bacon cupcakes and I’m soooo glad I found your recipe! It’s a good thing I made them specially for the birthday girl because otherwise I would eat the entire batch myself. Thank you so much!! Now to look through your website for other goodies.
lyuba says
I am SO happy yo hear that, Lan! Thank you 😀
Samantha Dominguez says
We weren’t paying attention and realized that we didn’t use the vanilla extract due to following the recipe it never called for it With a table full of ingredients we neglected to notice it was with the batter ingredients.
lyuba says
Thank you for letting me know, Samantha! I fixed that part. Luckily, vanilla extract won’t change the texture 🙂
Pamela Edwards says
My 3 granddaughters are in a performing singing group. I am always looking for fantastic new recipes for them. I made a double batch of your marvelous muffins for them when they performed at our church. I have been asked to make more every week. Everyone loved them and they turned out perfect. Thank you and God bless.
Lyuba says
I’m very happy to hear that! Thank you so much, Pamela 🙂
Taylor says
This sounds like a really yummy recipe and I can’t wait to make it! Is the bacon grease absolutely necessary in the cupcake?
Lyuba says
Thank you, Taylor! The grease adds more flavor, but can be substituted with oil.
Abby says
pps. notwithstanding the earlier comments I would love to try the recipe for you to see whether I have any problems on my end …if you are interested and willing to share it feel free to reach out.
lyuba says
Ho there! Actually, I’m very close to a new recipes. I’m planning on testing out one little change this week and then post it.
I did come up with an easy version of a recipe too, using a box mix.
With the holidays and then the move and all the other family related stuff, it took me a little bit to rework the cupcakes. I can email you the recipe that I had on here before, but I’d feel bad id it would flop on you too. Email me at lyuba1118@gmail.com
Abby says
Hi I was looking for the recipe and I saw that it was being reworked last year…is is available as yet?
lyuba says
Hi Abby!
This is LONG overdue but I do have a new recipe up. I hope that everyone will forgive me for taking so long to re-work the recipe. I hope you will give them a try too.
Thank you!