Maple Bacon Cupcakes
(Last Updated On: August 2, 2020)Maple Bacon Cupcakes: Maple cupcakes with rich maple buttercream and crispy bacon. The best sweet and salty treat to ever hit your tastebuds.
Want to eat bacon for every meal of the day? Also try my Breakfast Burger and Bacon Cheeseburger Dip.
Ready for a cupcake that is so good you’ll want to eat it for breakfast? This Maple Bacon Cupcake Recipe is perfect for anyone who loves a salty sweet combination.
It has the sweet smooth taste of maple, with crispy salty bacon. Once you have tried these delicious cupcakes, you might want to eat cupcakes for every meal.
Maple Bacon Cupcake Ingredients
For the Easy Maple Cupcakes
- Dry Ingredients: Flour, All Purpose Flour, Baking Soda, Baking Powder, and Salt
- Maple Sugar: Maple sugar is made from boiling maple syrup. The syrup reduces and evaporates down leaving you with a delicious maple flavor. You can make maple sugar on your own, but it is much easier to buy the maple sugar already made. That is what I did for these maple bacon cupcake recipe. If you cannot find maple sugar, you can use white sugar instead.
- White Sugar
- Butter and Shortening
- Sour Cream and Milk: I used whole milk. These will make our cupcakes delightfully moist.
- Eggs
- Vanilla and Maple Extract
- Pure Maple Syrup
For the Frosting
- Butter and Shortening: I like to use a combination of butter and shortening when I am making frosting. Butter gives the frosting a better flavor and the shortening gives it a better shelf life. The shortening also has a higher melting point to help the frosting hold its shape when making piping.
- Powdered Sugar
- Maple Extract
- Salt
- Cream Cheese
- Bacon: I like cooking bacon in the oven for this recipe.
Maple Bacon Cupcake Recipe
For the Cupcakes:
- Prep Work: Line a cupcake pan with paper liners. Preheat oven.
- Dry Ingredients: Combine sugar, and dry ingredients.
- Wet Ingredients: Cream in butter and shortening. Add in all remaining ingredients.
- Bake: Fill liners about 3/4 of the way full. Bake for 27-30 minutes.
For the Frosting:
- In a large bowl, cream butter, salt, and maple extract. Add in shortening and cream cheese until well combined.
- Spread or pipe onto cupcakes. Garnish with bacon and maple syrup if desired.
Frequently Asked Questions
Do You Need To Store These In The Fridge?
When it comes to storing cupcakes I do store them in the fridge in an air tight container. This is best for taste and food safety because of the bacon and cream cheese. However, you can also store at room temp and add the bacon as needed or right before serving if you choose to just use regular buttercream.
How Can You Tell When Cupcakes Are Done?
There are two ways to tell if cupcakes are ready to come out of the oven. If you touch the top, and the cupcake bounces back, the cupcakes are ready. If the cupcakes sink, then it needs more time in the oven. The other way to tell if cupcakes are ready is to insert a toothpick into the center. If it comes out clean and dry, then the cupcakes are ready. If there is still batter on the toothpick, bake for a few more minutes.
More Brunch Foods:
Cinnamon French Toast Casserole
Maple Bacon Cupcakes
Ingredients
For the Cupcakes
- 1 1/4 Cups + 1 Tablespoon All Purpose Flour
- 1/2 Cup Maple Sugar Can substitute white sugar here
- 1/2 Cup White Sugar
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/3 Cup Shortening
- 2 Tablespoons Butter Softened
- 1/2 Cup Sour Cream
- 1/4 Cup Milk I used Whole Milk
- 2 Eggs
- 1 1/2 Teaspoons Maple Extract
- 1 Teaspoon Vanilla
- 1/2 Tablespoon Pure Maple Syrup
For the Frosting
- 1/2 Cup (Plus 1 Tablespoon) Butter Softened
- 2 1/2 Cups Powdered Sugar
- 1 Teaspoon Maple Extract
- 1/4 Teaspoon Salt
- 6 Ounces Cream Cheese Softened
- 1/2 Cup Shortening
- 1 Pound Bacon Cooked Crisp and Crumbled
Instructions
For the Cupcakes
- Preheat oven to 325 degrees F. Line a cupcake pan with paper liners.
- In a large bowl, combine maple sugar, white sugar, flour, salt, baking powder, and baking soda.
- Mix in shortening and butter, followed by sour cream, milk eggs, maple extract, vanilla extract, and maple syrup.
- Fill cupcake liners ~2/3 of the way full. Bake for 27-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely
For the Frosting
- In a large bowl cream butter until light and fluffy. Add in powdered sugar, salt and maple extract.
- Beat in shortening and cream cheese. Pipe or spread onto cooled cupcakes.
- Garnish with bacon and maple syrup if desired.
Notes
Nutrition
What do you think of these Maple Bacon Cupcakes?
