Maple Bacon Cupcakes
These Maple Bacon Cupcakes are an extraordinary treat that is sweet and salty at the same time. Soft maple cupcakes with a hint of bacon topped with maple buttercream frosting, crispy bacon bits, and a touch of maple syrup.
Table of Contents
Desserts with bacon started sweeping the food scene a few years ago. It was such a craze that people tried adding bacon to just about every sweet treat. Maple/bacon and chocolate/bacon seemed to be the most popular combinations. Although, maple and bacon flavors have been together for a long long time already and have always been quite popular.
So I can definitely see how maple/bacon desserts became so popular. It’s not just cupcakes that feature that flavor combination, I’ve seen it in donuts, muffins, waffles, pancakes, and cookies.
These unusual cupcakes feature soft and fluffy cakes infused with maple syrup and bacon flavors. On top, I drizzled a little more maple syrup and paired it with buttercream frosting. Of course, as a finishing touch, there are lots of crispy bacon bits and maple syrup on top.
How To Make Maple Bacon Cupcakes
Preheat the oven to 350℉ and line a muffin pan with cupcake liners. (I recommend parchment paper liners but you can use any you prefer.)
PRO TIP: Make sure your other ingredients are measured and ready before starting the batter!
Sift flour, baking soda, salt, and baking powder together and set aside.
Combine vegetable oil, bacon grease, vanilla extract, and maple syrup. (And maple extract if using.)
In a bowl of an electric mixer (use paddle attachment), beat egg whites for about 30 seconds and slowly start pouring in sugar. Beat for 2-3 minutes, until white and fluffy.
Start pouring in oil mixture, slowly, as the eggs are still beating on medium-high. Lower the speed to low.
Alternating, add flour mixture and buttermilk in two parts. Mix until just combined. Scrape the sides and bottom of the bowl and low mix a couple more seconds until incorporated.
Divide batter among the cupcake cups, filling them about ⅔ of the day. (I recommend using an ice cream scoop so all the cupcakes are even.) Tap the cupcake pan on the counter a couple of times to help air bubbles come up.
Bake for 18-20 minutes. Take them out of the oven and let them rest for 5-10 minutes. Gently take the cupcakes out onto the wire rack to cool. Drizzle about a teaspoon of maple syrup on top of each cupcake while they are still warm.
Cool completely before frosting!
How To Make Maple Buttercream Frosting
Beat softened butter in the electric mixer, on medium-high speed, for about 2 minutes.
Lower the speed to low and carefully mix in powdered sugar, salt, and maple syrup. Once sugar is incorporated, scrape sides and bottom of the bowl and raise the speed to medium. Beat for another 2-3 minutes.
Transfer the frosting into a piping bag with the desired tip attached (I used 1M). Pipe cooled cupcakes. Crumble crispy bacon and divide it on top of frosted cupcakes and then drizzle with some maple syrup.
Tips For The Best Maple Bacon Cupcakes
- Measure and prepare all of your ingredients before starting to bake the cupcakes!
- Measure properly! Make sure you spoon the flour into the measuring cup instead of dunking the cup directly into the bag! Then, cut the excess at the top with the back of a knife to level. If you dunk the cup, you’ll pack the flour into the cup and that could result in dense cupcakes.
- Use room temperature ingredients for cupcakes. Pull eggs and buttermilk for about 30-45 minutes before baking. Make sure to measure out the buttermilk first and then let it warm up. Pull the butter out of the refrigerator for about 30-45 minutes before making the frosting as well.
- Do drizzle maple syrup on cupcakes that are still warm so they absorb the syrup better.
- Do NOT try to frost warm cupcakes!
Make Ahead Suggestions
Bacon: Remember to save the bacon grease after cooking bacon! Store bacon and bacon grease in separate containers, in the refrigerator. Make sure both are covered and air-tight.
Cupcakes: you can also bake the cupcakes completely and once cooled to room temperature, cover them air-tight and store them in the refrigerator for a day or two. When ready, let the cupcakes warm up to room temperature while preparing the frosting. Frost and finish the cupcakes as directed in the recipe.
More Cupcake Recipes To Try
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Maple Bacon Cupcakes Recipe
Ingredients
Cupcakes:
- 4 egg whites room temperature
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup bacon grease grease from cooking bacon in the oven
- 2 Tbsp maple syrup
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- 1 cup low fat buttermilk
- Optional: 1 tsp maple extract
Buttercream Frosting:
- 1 cup unsalted butter room temperature
- 3 cups powder sugar
- 1/4 tsp salt
- 2 Tbsp maple syrup
Toppings:
- 1/4 cup maple syrup for topping cupcakes
- 6-8 crispy bacon strips
- 1/4 cup maple syrup for topping frosting
Instructions
Bacon:
- Line a large baking sheet with aluminum foil and fit in a wire rack. Spread bacon in 1 even layer on the greased wire rack and cook it in the oven at 400℉ for about 20-25 minutes, depending on thickness.
- Save the bacon grease!
Cupcakes:
- Preheat the oven to 350℉ and line a muffin pan with cupcake liners. (I recommend parchment paper liners but you can use any your prefer.)
- Sift flour, baking soda, salt, and baking powder together and set aside.
- Combine vegetable oil, bacon grease, vanilla extract, and maple syrup. (And maple extract if using.)
- Make sure your other ingredients are ready.
- In a bowl of an electric mixer (use paddle attachment), beat egg whites for about 30 seconds and slowly start pouring in sugar. Beat for 2-3 minutes, until white and fluffy.
- Start pouring in oil mixture, slowly, as the eggs are still beating on medium-high.
- Lower the speed to low.
- Alternating, add flour mixture and buttermilk in two parts. Mix until just combined. Scrape sides and bottom of the bowl and low mix a couple more seconds until incorporated.
- Divide batter among the cupcake cups, filling them about ⅔ of the day. (I recommend using an ice cream scoop so all the cupcakes are even.) Tap the cupcake pan on the counter a couple of times to help air bubbles come up.
- Bake for 18-20 minutes. Take out of the oven and let them rest for 5-10 minutes. Gently take the cupcakes out onto the wire rack to cool.
- Drizzle about a teaspoon of maple syrup on to of each cupcake while they are still warm.
- Cool completely before frosting!
Frosting:
- Beat softened butter in the electric mixer, on medium-high speed, for about 2 minutes.
- Lower speed to low and carefully mix in powder sugar, salt and maple syrup. Once sugar is incorporated, scrape sides and bottom of the bowl and raise speed to medium. Beat for another 2-3 minutes.
- Transfer frosting into a piping bag with desired tip attached (I used 1M). Pipe cooled cupcakes.
- Crumble crispy bacon and divide it on top of piped cupcakes.
- Drizzle each cupcake with some maple syrup.
Notes
- Measure properly! Make sure you spoon the flour into the measuring cup instead of dunking the cup directly into the bag! Then, cut the excess at the top with the back of a knife to level. If you dunk the cup, you’ll pack the flour into the cup and that could result in dense cupcakes.
- Use room temperature ingredients for cupcakes and frosting. Pull eggs, buttermilk, and butter about 30-45 minutes before baking. Make sure to measure out the buttermilk first and then let it warm up.
- Storing: It’s always best to store frosted cupcakes in the refrigerator! Store them in an air-tight container like a large food storage container with a lid or in the muffin pan if it came with a lid. Frosted cupcakes should be good for 3-4 days in the refrigerator. You can let them warm up on the counter before serving.
- Can cook bacon ahead: you can easily cook bacon ahead of time, just make sure to save the bacon grease! Store bacon grease and bacon separately, in air-tight containers, in the refrigerator. Reheat the grease and bacon before using.
Nutrition
Originally published on Will Cook For Smiles in March, 2015.
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I made this cupcakes a while ago and my daughter took them to her work. Well to say these were a hit is an understatement. Everyone, and I mean everyone, loved them. So every year this request is made by the entire staff. My DIL just asked to make for her office since she too loves them. Making again. I was so happy I was able to find my copy of the recipe to make. You have developed a fantastic cupcake and thanks so much for sharing.
I am SO happy to hear that, Kathy! Thank you so much for coming to tell me 🙂
I do cupcake sales, usually for holidays and special occasions and today I did a Father’s Day sale. I decided to use this as one of my flavours and I am so glad I did! I think I’ve found my new favourite cupcake! I was so nervous about how these were going to turn out but oh my gosh!!! I did add the maple extract to the batter and I think that really helped, but I also added a splash of vanilla and maple extract to the buttercream and it was delicious!
I doubled the recipe and got 30 cupcakes!
Nice, so glad they turned out well!
Amazing Recipe! I thought it would be gross, but it turned out to be delicious!
It does sound a little weird huh? But the flavors do work together, I am glad you liked it!
I’ve been trying several cupcake recipes this year and this was a slam dunk! I work in a bakery and shared the batch I made with my coworkers and they were well-received, especially by my boss. The only change I made was in the buttercream, to which I added a little vanilla extract (because every buttercream needs vanilla, right?) and maple extract for a more classic, artificial maple flavor. I used grade B maple syrup, so that may be why the buttercream didn’t taste maple-y enough to me. Definitely saving this recipe!
I am so glad you liked it, Zach! Best of luck with your cupcake adventures! 🙂
These look so perfect for our Friday night’s dessert after Family Movie Night.
Thanks, I hope you try them!
This recipe is amazing! I make them every chance I get because everyone loves them. They are not overly sweet which is a huge plus in my book. I love to add a couple of crumbles if bacon to the cupcakes before baking for even more flavor!
Hi! This sounds like a great recipe! Can I use melted butter instead of vegetable oil or will it deflate the egg whites?
Thanks,
Elizabeth
Hi Elizabeth,
For this recipe, it is best to use oil. You could use vegetable or canola oil, both have almost no flavor. I hope you like them! 🙂
Did you use the maple extract? Wondering what most people do?
Hi, Jenny! I did use maple extract! I
If I don’t want to use bacon grease in the cupcakes is there another ingredient I can substitute for it? Perhaps more vegetable oil?
Hi there, I’ve made your maple bacon cupcakes before and they were a great hit. I’m wondering if you’ve ever tried baking them as a cake instead? Really want to make a maple bacon cake for my husband’s birthday this year.
Any advice would be much appreciated!
Thanks!
Kate
Hi, Kate! So glad you liked these cupcakes! I haven’t tried it in a cake but I think it would be just as tasty!
I’ve been looking for a good recipe for this for over a year. And these were absolutely great. I had to change the recipe
in to gram as I am Norwegian, so was a little more work.
But these were absolutely amazing and will definitely be baked again 🙂
Hi, Susan! Yay! I am so glad you liked them!!! 🙂
Made these for the 4th. They were a hit! Thank you for sharing!
Yay! I am so glad, Brenda!
These cupcakes are AMAZING. I followed the recipe exactly and they turned out perfect. The cupcakes are moist and the frosting is light. They look just a great as they taste.
Daren, I am so happy you liked them!!
Hello! Will this work with pure egg whites from a carton?
Hi Alexi!
So sorry I didn’t get back to you sooner!
The jury is still out of using egg white from a carton in baking and whipping. So brands do work and some do not .Some brands even say right on the carton that it can not be used in meringue or other baking recipes.
I can’t say for sure since I haven’t tried a specific brand.
If you’re worried about wasting egg yolks, I often plan a custard or chocolate mousse or something similar that specifically uses egg yolks at the same time. That way, I use both parts of the egg 🙂
Question some of the comments say 2 tsp of baking powder but your recipe says 1 tsp, what is the correct amount to use?
Hi Eunice!
This recipe has actually been re-worked and updated so some of the comments are old. The recipe itself is updated, so it’s 1 tsp.
I hope you like the cupcakes 🙂
I, too, have a bride that wants a breakfast cupcake. The only difference is she wants minis. I picked 8 different recipes to try. This one was first on the list because I liked the ingredients. I am happy to say I don’t need to try the other recipes! This is delicious. I didn’t think I would like a breakfast cupcake, but I couldn’t stop eating these. It’s like something that would come out of Willy Wonka’s factory or Jane Jetsons food machine. It’s little, but you feel like you are eating a pancake and bacon breakfast!! Thank you sooo much for all the hard work you put into perfecting this recipe. It’s absolutely delicious!
Awe, you made me so happy, Tami!!
Thank you so much for letting me know and I wish your bride a lifetime of happiness!
I am definitely going to try these! They sound delicious!
I hope you will and let me know how you liked it 😉
Thank you, Liana!
I am definitely going to try these! They sound delicious!
So I definitely did not get enough bacon grease from baking the bacon in the oven…. I had like 1/8 of a cup, and I used the thick cut bacon. Mayne options for a substitution bc bacon is too expensive to waste just to get grease…
What decorating tip did you use for bacon cupcakes?
Hi Caye! I used 1M decorating tip 🙂
This looks great! I can’t wait to try them out! I was going to make mini cupcakes. How should I adjust the cooking time/ temp? How many minis do you think this batch will make? Thanks!
To be honest, I don’t have much experience with making mini cupcakes but after looking around at some mini cupcake recipes, I would estimate this recipe to make about 4 dozen mini cupcakes. Looks like bake time for mini cupcakes is 11-15 minutes.
I hope you enjoy them!
Lyuba, these turned out amazing! Perfect combination of salty and sweet! The cake itself was not very sweet which I appreciated and the frosting was just enough sweetness.
I made mini cupcakes and found that 11-13 minutes did the trick. It made just over 4 doz mini cupcakes and once cooled I added a bit of maple syrup to the top prior to frosting. I baked the bacon so it was really crispy and minced it so each mini got plenty of bacon sprinkles! I didn’t drizzle more syrup on top of the frosting because they were so tiny and I didn’t want them to be sticky. Everyone loved them! They were a huge hit and will certainly be made again!
I’m so happy it turned out well, Morgan!
I don’t like desserts overly sweet myself so I’m glad you appreciate that 🙂 I’m so glad it was a success!
Oh My! These are my new favorite. My friend requested bacon cupcakes and I’m soooo glad I found your recipe! It’s a good thing I made them specially for the birthday girl because otherwise I would eat the entire batch myself. Thank you so much!! Now to look through your website for other goodies.
I am SO happy yo hear that, Lan! Thank you 😀
We weren’t paying attention and realized that we didn’t use the vanilla extract due to following the recipe it never called for it With a table full of ingredients we neglected to notice it was with the batter ingredients.
Thank you for letting me know, Samantha! I fixed that part. Luckily, vanilla extract won’t change the texture 🙂
My 3 granddaughters are in a performing singing group. I am always looking for fantastic new recipes for them. I made a double batch of your marvelous muffins for them when they performed at our church. I have been asked to make more every week. Everyone loved them and they turned out perfect. Thank you and God bless.
I’m very happy to hear that! Thank you so much, Pamela 🙂
This sounds like a really yummy recipe and I can’t wait to make it! Is the bacon grease absolutely necessary in the cupcake?
Thank you, Taylor! The grease adds more flavor, but can be substituted with oil.
pps. notwithstanding the earlier comments I would love to try the recipe for you to see whether I have any problems on my end …if you are interested and willing to share it feel free to reach out.
Ho there! Actually, I’m very close to a new recipes. I’m planning on testing out one little change this week and then post it.
I did come up with an easy version of a recipe too, using a box mix.
With the holidays and then the move and all the other family related stuff, it took me a little bit to rework the cupcakes. I can email you the recipe that I had on here before, but I’d feel bad id it would flop on you too. Email me at lyuba1118@gmail.com
Hi I was looking for the recipe and I saw that it was being reworked last year…is is available as yet?
Hi Abby!
This is LONG overdue but I do have a new recipe up. I hope that everyone will forgive me for taking so long to re-work the recipe. I hope you will give them a try too.
Thank you!
why are you re-working the recipe?
It seems that quite a few people had a problem with cupcakes deflating. Since it didn’t happen to me when I was making them, I need to figure out if there was an error in somewhere.
Have you made them before I took off the recipe, Sarah?
Hi Sarah,
I just wanted to let everyone know that I did post the new recipe. I really hope you will give them a try! Thank you 🙂
Your cupcakes look beautiful! My best friend loves maple bacon and I was looking for a recipe for a Thanksgiving treat. I’m so sorry about the previous cooks troubles but I would love love love to try this recipe. It’s the most appealing one I have found.
Please repost it! Or email me lib3rty007@gmail.com
Keeping my fingers crossed!
Hi Liberty!
This is long overdue. I have a new recipe for these cupcakes and I remade them using a different technique. It hasn’t failed be before and I’ve made this recipe a couple of times for my husbands work. I hope you will try them!
Thank you and I”m so sorry for taking so long.
I wish I’d read the reviews before I make I made these. Even after the adjustment was made for the amount of baking powder, they sunk down in the middle and were not very presentable. I was making these for a function for 100 people, and I cannot afford to replace the ingredients. Hopefully the icing will cover the deflated cupcakes.
I’m so sorry they sunk, Helen! I wish I could tell why they sunk in. I made 6 batches in a row of these and they didn’t sink. I feel terrible. I thin I will just hide the recipe and try to re-work it again. 🙁
I hope you and everyone enjoys the way they taste!
Mae these and followed the recipe perfectly, they are totally deflated like others mentioned. Sadly I’m baking tonight for a party and cannot go back out to the store to replace ingredients. I’m so sad because I am known for baking and this was a major fail 🙁
I’m so sorry about that!
I had a couple of crazy months due to family matters and the emails got away from me. I should have checked the comments above sooner. It was a mistake in the recipe. I dug up my notebook and in fact, it is 2 tsp of baking powder. I’m sorry about the fail and the mistake!
I’m sure you are still known as a great baker!
The previous reviews are correct, 2 tbsp of baking powder ruined these cupcakes. They were a disaster.
Hello! I made this recipe twice and both times the cupcakes deflated into a yucky mess. I think the previous review is correct, the baking powder amount is way off. I have made a lot of cupcakes in the past, so I don’t think my technique was off twice in a row. The frosting was tasty, though 🙂
Please recheck your ingredients. I thought 2 tbsp of baking powder seemed like too much but I followed your recipe anyway. Needed to say, it was a mess – and I had to throw everything away. – how wasteful! At least I can use the cooked bacon and icing butter for a different recipe. The pictures are lovely – too bad mine didn’t work.
These look so good! Donyou have to wait to put bacon and maple syrup on at the last minute before serving? Must you refrigerate?
Hi Diane!
Do you mean the topping? Do top with maple syrup and bacon otherwise maple syrup will soak the pancakes and make it soggy. You can refrigerate leftover and reheat later, just try not to add syrup to those you’re not serving so they don’t become soggy.
Oh goodness, I thought this was for the pancakes!! Lol, never mind the previous reply!
If it’s more than a few hours before serving, do refrigerate them. They will stay fresh better. Just pull them out about an hour before serving.
You can add bacon and maple syrup on top right away or before serving, that won’t matter much.
I am making these for work tomorrow. Do I need to refrigerate them?
I’m sorry I didn’t get back to you right away. I would recommend refrigerating if it’s more than just a few hours before serving just to keep them fresh. Cover and refrigerate and pull about an hour before serving so the frosting softens.
Hope you like them!
These look incredible! I could taste the salty-sweetness in my mouth just looking at your beautiful photos!
Awe, thank you, Becca!
Seriously I don’t think anything could taste any better than a maple and bacon cupcake. This sweet and salty combination is my favourite kind!
Yay! I hope you’ll give them a try then 🙂
Thank you, Thalia! (Beautiful name, btw.)
I LOVE these! They look so beautiful.
Thank you, Teresa!! 😀