Cupcakes with Maple Bacon

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.

Prep Time: 20mins
Cook Time: 40mins
Total Time: 1hr30mins
Servings: 12cupcakes
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Vanilla cupcakes are dressed up with crumbled bacon and a hint of maple syrup, and topped with a maple buttercream frosting (and more bacon for good measure)!


  • Mixing bowls
  • Stand Mixer
  • Hand mixer
  • Muffin/cupcake tin
  • Muffin/cupcake liners



  • 4slicesbacon, cooked and crumbled (1/4 set aside for topping)
  • 1cupflour
  • 1teaspoonbaking powder
  • Pinchof salt
  • ½cupunsalted butter, room temperature
  • 1cupsugar
  • 1egg, room temperature
  • cupmilk, room temperature
  • 1 ½teaspoonspure vanilla extract
  • 2teaspoonsmaple syrup


  • ¼cupunsalted butter, room temperature
  • ¼cupcream cheese, room temperature
  • 2tablespoonsmaple syrup
  • 1 ½cupspowdered sugar
  • ½teaspooncinnamon



  • 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!


Storage: Keep covered in the fridge for up to 3 days.

Nutrition Facts

Calories: 305kcal | Carbohydrates: 43g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 62mg | Potassium: 47mg | Fiber: 1g | Sugar: 35g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg


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