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Maple Bacon Cupcakes

Maple Bacon Cupcakes

These Maple Bacon Cupcakes feature tender, maple-infused cake topped with fluffy maple frosting and crowned with candied bacon pieces, creating the perfect sweet-savory balance that’s both sophisticated and comforting—an irresistible treat for brunch or dessert.
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Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Ingredients
  

  • For the Bacon:
  • 8 slices thick-cut bacon
  • 1/4 cup brown sugar
  • 2 tablespoons pure maple syrup Grade A or B, not pancake syrup
  • For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup cooked bacon pieces from the candied bacon
  • For the Maple Frosting:
  • 1 cup unsalted butter at room temperature
  • 3 cups powdered sugar sifted
  • 1/3 cup pure maple syrup
  • 1/2 teaspoon maple extract optional, for enhanced flavor
  • Pinch of salt

Instructions
 

  • Prepare the candied bacon first. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top. Lay bacon strips on the rack, ensuring they don’t overlap.
  • Create the bacon glaze. In a small bowl, mix brown sugar and 2 tablespoons maple syrup. Brush this mixture onto both sides of the bacon strips.
  • Bake the bacon until crispy and caramelized, about 20-25 minutes. Watch carefully after 15 minutes as the sugar can burn quickly. Once done, remove from oven and let cool completely before chopping three-quarters into small pieces, reserving the rest for garnish.
  • Reduce oven temperature to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • Combine the dry ingredients by whisking together flour, baking powder, and salt in a medium bowl. Set aside.
  • Cream butter and sugar in a large bowl using an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes.
  • Add eggs one at a time, beating well after each addition. Mix in the 1/2 cup maple syrup and vanilla extract until fully incorporated.
  • Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients (three additions of dry, two of milk). Mix on low speed just until combined.
  • Fold in the chopped candied bacon pieces gently with a spatula until evenly distributed.
  • Fill each cupcake liner about 2/3 full with batter. Don’t overfill or they’ll overflow during baking.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  • Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Prepare the frosting by beating butter until creamy. Gradually add powdered sugar, maple syrup, maple extract (if using), and salt. Beat on medium-high speed until light and fluffy, about 3-4 minutes.
  • Frost the completely cooled cupcakes using a piping bag or offset spatula. Top each cupcake with a piece of the reserved candied bacon.

Notes

  • For the deepest maple flavor, use Grade B maple syrup (now often labeled as “Dark Color, Robust Taste”).
  • You can prepare the candied bacon a day ahead and store in an airtight container.
  • Room temperature ingredients are crucial for a smooth, well-incorporated batter.
  • If the frosting seems too soft, add more powdered sugar, 1/4 cup at a time. If it’s too stiff, add a tablespoon of milk.
  • For a boozy version, add 1 tablespoon of bourbon to the batter and 1 teaspoon to the frosting.
  • These cupcakes taste even better the day after baking as the flavors have time to meld.