These maple bacon cupcakes are the perfect mix of sweet maple flavor and smoky bacon. The cupcakes stay soft and tender, the frosting is rich and creamy, and each bite has that salty-sweet contrast that makes them so addictive.
They’re a fun twist on classic cupcakes and make a crowd-pleasing treat for brunches, birthdays, or whenever you’re craving something a little special.
The candied bacon on top of the maple frosting adds crunch and makes these cupcakes impossible to resist. I mean who doesn’t love bacon?
The best part…
- The maple syrup and bacon create a flavor pairing that’s both indulgent and unique with a sweet and savory balance.
- Soft, moist crumb: The combination of oil and milk keeps the cupcakes tender even after chilling. Talk about a soft and moist crumb.
- The candied bacon topping adds crunch and makes you want to dig in right away! Bacon lover here.
- Both the cupcakes and frosting can be prepared a day in advance and assembled when ready to serve. Making it make ahead friendly.
Ingredients
Cupcakes
- Whole milk: Adds moisture and richness to the batter.
- Vegetable oil: Keeps the cupcakes soft and tender.
- Maple syrup: Brings in natural sweetness and flavor depth.
- Eggs: Help the batter set and hold its shape.
- Vanilla extract: Enhances the flavor of the maple.
- Light brown sugar: Adds caramel notes and pairs beautifully with bacon.
- All-purpose flour: The base that gives structure to the cupcakes.
- Baking powder: Helps the cupcakes rise evenly.
- Ground cinnamon: Adds a touch of warmth.
- Cooked bacon crumbles: Bring the salty contrast that makes these cupcakes shine.
Candied Bacon
- Bacon strips: Shorter pieces work best for topping.
- Brown sugar: Coats the bacon and caramelizes beautifully in the oven.
Maple Buttercream
- Butter: The creamy base for your frosting.
- Maple syrup: For sweetness and bold maple flavor.
- Vanilla extract: Smooths out the flavor profile.
- Powdered sugar: Creates a fluffy, pipeable consistency.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make maple bacon cupcakes
Step 1: Prepare the Cupcakes
Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners. In a large bowl, whisk together milk, oil, maple syrup, eggs, and vanilla until smooth. Stir in the brown sugar until it dissolves.
Sift in flour, baking powder, and cinnamon, and mix until just combined. Gently fold in the bacon crumbles, then divide the batter evenly among the liners, filling each about two-thirds full. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
Step 2: Make the Candied Bacon
Place the bacon pieces on a wire rack set over a rimmed baking sheet. Sprinkle each strip with a little brown sugar and bake at 350°F for 20–25 minutes, until crisp and caramelized. Transfer to paper towels, sugar side up, to drain any excess grease. Let cool before using.
Step 3: Make the Maple Buttercream
Beat softened butter in a stand mixer on medium speed until light and fluffy, about 1 minute. Add maple syrup and vanilla extract, mixing well. Gradually add powdered sugar on low speed, then increase to medium and beat until creamy. If the frosting seems too thick, mix in 1–2 tablespoons of milk until smooth.
Step 4: Frost and Decorate
Once the cupcakes are completely cool, pipe or spread the maple buttercream on top. Finish with a piece of candied bacon for a sweet-salty garnish.
Substitutions & Variations
- Maple extract: For a stronger maple flavor, add ½ teaspoon to the frosting.
- Turkey bacon: Use this if you prefer a lighter option; it still caramelizes nicely.
- Mini cupcakes: Bake for 10–12 minutes for bite-sized treats.
- Topping idea: A drizzle of extra maple syrup adds a beautiful glossy finish.
- Flavor swap: You can also try using this American buttercream recipe for a different flavor.
Serve with
These cupcakes pair wonderfully with coffee, Zcold brew, or a maple latte. They’re also great served alongside brunch favorites like mini pancakes, French toast, or a simple fruit salad.
How to store
Store cupcakes in an airtight container in the fridge for up to 2 days. For the best texture, let them sit at room temperature for about 30 minutes before serving.
Helpful Tips
- Measure flour correctly by spooning and leveling for light, fluffy cupcakes.
- Don’t overmix the batter once flour is added to avoid dense cupcakes.
- Make sure the cupcakes are fully cooled before frosting.
- For crisp candied bacon, bake on a wire rack so the fat drips away as it cooks.
FAQs
Yes, you can skip it for a classic maple cupcake version. They’ll still taste delicious.
Pure maple syrup (Grade A dark or amber) gives the richest flavor. Avoid pancake syrups, which contain added sugars.
You can freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge, then frost before serving.
Maple bacon cupcakes bring a playful mix of sweet and savory that’s sure to stand out. With soft maple-infused cake, creamy frosting, and crispy candied bacon on top, these cupcakes are a treat worth making again and again.
Happy baking!
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Maple Bacon Cupcakes
Ingredients
For the Cupcakes
- ½ cup whole milk
- ¼ cup vegetable oil
- ¼ cup maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup light brown sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ cup Crumbled bacon
For the Candied Bacon
- 12 strips bacon (Uncooked, about 2 inches long)
- ¼ cup light brown sugar
For the Maple Buttercream
- ½ cup Unsalted butter (1 stick, softened)
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 2 ¼ cups powdered sugar
Instructions
Make the Cupcakes
- Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, whisk together milk, oil, maple syrup, eggs, and vanilla until smooth.
- Stir in the brown sugar until fully dissolved.
- Sift in the flour, baking powder, and cinnamon. Gently fold until the batter looks smooth and no streaks of flour remain.
- Fold in the crumbled bacon until evenly distributed.
- Spoon the batter into the prepared liners, filling each about two-thirds full.
- Bake for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting.
Make the Candied Bacon
- Arrange bacon pieces on a wire rack placed over a rimmed baking sheet.
- Sprinkle about 1 teaspoon of brown sugar evenly over each strip.
- Bake at 350°F for 20–25 minutes until crisp and caramelized.
- Transfer to paper towels, sugar side up, to remove excess grease.
- Allow to cool completely before using as garnish.
Make the Maple Buttercream
- In a stand mixer with the paddle attachment, beat softened butter on medium speed for about 1 minute until fluffy.
- Add maple syrup and vanilla, and mix until smooth.
- Gradually add powdered sugar on low speed until incorporated.
- Increase to medium speed and beat for 30–45 seconds, until light and creamy. If the frosting feels too thick, mix in 1–2 tablespoons of milk until desired consistency.
- Transfer to a piping bag and frost cooled cupcakes.
- Top each cupcake with a piece of candied bacon.
Notes
- Use real maple syrup: It adds a rich, authentic flavor that pairs perfectly with the bacon.
- Cook the bacon until crisp: Soft bacon can make the cupcakes greasy. Let it cool before crumbling.
- Cool completely before frosting: Warm cupcakes will melt the buttercream.
- Storage: Store cupcakes in an airtight container in the fridge for up to 2 days. Bring to room temperature before serving.
- Optional topping: Drizzle a little extra maple syrup over the frosting for an extra touch of sweetness.
Nutrition
