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.
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- 4slicesbacon, cooked and crumbled (1/4 set aside for topping)
- 1teaspoonbaking powder
- Pinchof salt
- ½cupunsalted butter, room temperature
- 1egg, room temperature
- ⅓cupmilk, room temperature
- 1 ½teaspoonspure vanilla extract
- 2teaspoonsmaple syrup
- ¼cupunsalted butter, room temperature
- ¼cupcream cheese, room temperature
- 2tablespoonsmaple syrup
- 1 ½cupspowdered sugar
Preheat oven to 400°F.
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
Lower the oven temperature to 350°F and line muffin pan with cupcake liners. Set aside.
In a small bowl, whisk to combine flour, baking powder and salt. Set aside.1 cup flour, 1 teaspoon baking powder, Pinch of salt
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
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
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
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.
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
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
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.
Pipe frosting onto cooled cupcakes and add crumbled bacon on top of each. Serve and enjoy!