Go Back
–+ servings

Maple Bacon Cupcakes

Chi & Kel
If you love a good sweet-and-salty dessert, these maple bacon cupcakes will be a favorite. The maple syrup adds warmth, the bacon brings crisp smokiness, and the maple buttercream ties everything together with a smooth, creamy finish.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes

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

Calories: 465kcalCarbohydrates: 57gProtein: 8gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 74mgSodium: 345mgPotassium: 136mgFiber: 0.5gSugar: 43gVitamin A: 306IUVitamin C: 0.003mgCalcium: 68mgIron: 1mg
Tried this recipe?Let us know how it was!
QR Code linking back to recipe