Vanilla cupcakes are covered with a maple buttercream icing (and additional bacon for good measure) and topped with crumbled bacon and a dash of maple syrup! Next, try my no yeast maple bacon doughnuts.
I’m not a huge lover of maple syrup. No syrup, candy, or ice cream. I like it since it reminds me of Canada, but other than that, I’m not a big fan.
I use it on waffles and pancakes, but not much else. Nonetheless, I adore bacon. Then I wanted to create some breakfast cupcakes since eating baked goods in the morning justified it in my view.
To be honest, I can rationalize just about anything for breakfast. For me, it’s almost like a game.
I went through various concepts including eggs, waffles, and pancakes (and I’ll have a few more ideas shortly) before returning to bacon.
After some tinkering, I realized that bacon with a hint of maple was exactly perfect.
The batter contains maple and bacon. Maple icing with bacon on top. Bacony, salty, and sweet. You are quite welcome.
Contents
Maple Bacon Cupcakes
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Description
Equipment
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Mixing bowls
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Stand Mixer
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Hand mixer
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Muffin/cupcake tin
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Muffin/cupcake liners
Ingredients
Cupcake
- 4slicesbacon, cooked and crumbled (1/4 set aside for topping)
- 1cupflour
- 1teaspoonbaking powder
- Pinchof salt
- ½cupunsalted butter, room temperature
- 1cupsugar
- 1egg, room temperature
- ⅓cupmilk, room temperature
- 1 ½teaspoonspure vanilla extract
- 2teaspoonsmaple syrup
Frosting
- ¼cupunsalted butter, room temperature
- ¼cupcream cheese, room temperature
- 2tablespoonsmaple syrup
- 1 ½cupspowdered sugar
- ½teaspooncinnamon
Instructions
Cupcakes
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Preheat oven to 400°F.
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Cook bacon however you prefer to make it nice and crispy – I like to bake it in the oven. Let it cool on a paper towel-lined plate and then crumble.4 slices bacon
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Lower the oven temperature to 350°F and line muffin pan with cupcake liners. Set aside.
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In a small bowl, whisk to combine flour, baking powder and salt. Set aside.1 cup flour, 1 teaspoon baking powder, Pinch of salt
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In a large bowl using a hand or stand mixer, cream butter on high speed. Add sugar and beat again until mixture is combined and fluffy.1/2 cup unsalted butter, 1 cup sugar
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Add eggs and mix well. Add about 1/2 the dry mixture from the small bowl, add milk, and then add the rest of the dry mixture.1 egg, 1/3 cup milk
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Add vanilla and maple syrup and mix until well combined. Stir in 3/4 of your prepared bacon to distribute throughout batter.1 1/2 teaspoons pure vanilla extract, 2 teaspoons maple syrup
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Fill each muffin cup 3/4-2/3 full and bake for about 25-30 minutes. Tops of cupcakes should be just slightly light brown. A toothpick entered into the center should come out clean. Set on wire racks to cool completely.
Frosting
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While cupcakes are cooling, prepare frosting in large bowl by beating together butter and cream cheese on high speed.1/4 cup unsalted butter, 1/4 cup cream cheese
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Add maple syrup and cinnamon and mix well. Add powdered sugar and beat on medium-high speed until well-combined.2 tablespoons maple syrup, 1/2 teaspoon cinnamon, 1 1/2 cups powdered sugar
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Place frosting in fridge for about 15 minutes to let it firm up – the maple syrup causes it to lose a little bit of its fluffiness.
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Pipe frosting onto cooled cupcakes and add crumbled bacon on top of each. Serve and enjoy!
Notes
Nutrition Facts