Maple Bacon Cupcakes

As I bit into the soft, maple-infused cupcake topped with a swirl of creamy frosting and a crisp piece of bacon, I couldn’t help but smile. These Maple Bacon Cupcakes are the perfect embodiment of that irresistible sweet and savory combination that we all crave. The aroma of warm maple syrup mingling with the smoky scent of bacon is enough to make your mouth water before you even take a bite.

What You’ll Love About Maple Bacon Cupcakes

• Flavors: The rich, buttery maple flavor of the cupcake perfectly complements the salty, smoky bacon. It’s a harmonious blend that dances on your taste buds.
• Textures: Experience the contrast between the moist, fluffy cupcake, the silky smooth frosting, and the crispy bacon topping. It’s a textural adventure in every bite.

Difficulty Level:

• Overall: Intermediate
• Prep in advance: You can cook the bacon and prepare the cupcake batter ahead of time.
• Just before serving: Add the final bacon garnish to maintain its crispiness.

Special Equipment:

• Cupcake tin
• Cupcake liners
• Electric mixer (stand or hand-held)

Choosing Your Ingredients

1. Maple Syrup: Opt for pure, high-quality maple syrup for the best flavor. Grade A Dark Amber or Grade B work well for their robust taste.
2. Bacon: Choose thick-cut bacon for a meatier texture and stronger flavor that can stand up to the sweet components.
3. Flour: All-purpose flour works best, but for a lighter texture, you can use cake flour.

How to Make Maple Bacon Cupcakes Easily?

1. Preheat your oven and line your cupcake tin with liners.
2. Cook the bacon until crispy, then chop finely, reserving some for garnish.
3. Cream together butter and sugar, then add eggs, maple syrup, and vanilla.
4. Mix dry ingredients separately, then incorporate into the wet mixture.
5. Fold in the chopped bacon.
6. Fill cupcake liners and bake until golden brown.
7. Cool completely before frosting with maple buttercream and garnishing with bacon pieces.

Tips for Perfect Maple Bacon Cupcakes at Home

1. Use room temperature ingredients for a smoother batter.
2. Don’t overmix the batter to keep the cupcakes light and fluffy.
3. For even baking, rotate the cupcake tin halfway through the cooking time.
4. Let the cupcakes cool completely before frosting to prevent melting.

How to Store Your Maple Bacon Cupcakes

• Store in an airtight container in the refrigerator for up to 3 days.
• For best results, add the bacon garnish just before serving to maintain crispness.

Variations and Pairings

• Variations: Add chopped pecans to the batter for extra crunch, or swirl in some bourbon for an adult twist.
• Pairings: Serve with a cold glass of milk or a hot cup of coffee to balance the sweetness.

Maple Bacon Cupcakes

Indulge in the perfect blend of sweet and savory with these Maple Bacon Cupcakes. Moist maple-infused cake topped with creamy maple frosting and crispy bacon bits – a delightful treat for any occasion!

Print Recipe Pin Recipe

Equipment

• – Cupcake tin
• – Cupcake liners
• Electric mixer
• – Mixing bowls
• – Cooling rack

Ingredients

  

• – 1 1/2 cups all-purpose flour
• – 1 1/2 tsp baking powder
• – 1/4 tsp salt
• – 1/2 cup unsalted butter softened
• – 2/3 cup granulated sugar
• – 2 large eggs
• – 1/2 cup pure maple syrup
• – 1 tsp vanilla extract
• – 1/2 cup milk
• – 6 slices bacon cooked and chopped (divided)
• For the Frosting:
• – 1 cup unsalted butter softened
• – 3 cups powdered sugar
• – 1/4 cup pure maple syrup
• – 1/2 tsp vanilla extract
• – Pinch of salt

Instructions

 

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, cream together butter and sugar until light and fluffy.
• Beat in eggs one at a time, then add maple syrup and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with milk, mixing until just combined.
• Fold in half of the chopped bacon.
• Divide batter evenly among cupcake liners, filling each about 2/3 full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
• For the frosting, beat butter until creamy. Gradually add powdered sugar, maple syrup, vanilla, and salt. Beat until smooth and fluffy.
• Frost cooled cupcakes and sprinkle with remaining bacon bits.

Notes

– For extra maple flavor, brush the tops of the warm cupcakes with a little maple syrup before frosting.
– Make sure the bacon is crispy for the best texture contrast.
– These cupcakes can be made a day ahead and stored in the refrigerator. Add the bacon garnish just before serving for maximum crispness.