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Maple Bacon Cupcakes
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5 from 3 votes

Maple Bacon Cupcakes

Sweet and salty, these Maple Bacon Cupcakes don't get much better than this. The addition of luscious buttercream frosting tops it all off!
Prep Time20 minutes
Cook Time18 minutes
Passive time0 minutes
Total Time38 minutes
Servings: 12 cupcakes
Author: Francine Lizotte
Course: Breakfast & Brunch, Desserts, Snacks
Cuisine: Canadian, Fusion
Keyword Baking, Cupcakes, Kids Recipes, Pork, Snacks, Sugar Shack

Ingredients

BATTER

  • 2 slices crispy cooked bacon, ground (about 1 tbsp.) Footnote
  • 1 3/4 cups unbleached all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 cup unsalted butter, room temperature tips & tricks
  • 2 tbsp. bacon fat
  • 3/4 cup maple sugar (substitute granulated sugar)
  • 2 large free-run eggs, room temperature
  • 6 tbsp. good quality maple syrup tips & tricks
  • 1/3 cup buttermilk tips & tricks
  • 1 1/2 tsp. pure maple extract
  • 1/2 tsp. pure vanilla extract
  • 1/2 tbsp. grapeseed oil

CREAM CHEESE BUTTERCREAM

  • 4 ounces light cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 tbsp. maple sugar, sifted
  • 1 cup confectioners' sugar, sifted

TOPPING

Directions

BATTER

  • Preheat oven to 350ºF.
  • Line a muffin pan with cupcake liners and set aside.
  • In a large bowl, combine flour with baking soda and baking powder; whisk until well mixed. Add the ground bacon, whisk again and set aside.
  • In the bowl of a stand mixer with the paddle attachment, combine butter, bacon grease, and maple sugar; process until mixture gets creamy.
  • Add eggs, one at a time, beating well between each addition. Add maple syrup and buttermilk; process until well blended. Add maple extract and vanilla extract; mix for 15 seconds.
  • Add the dry ingredients and process on low speed until just combined, stopping to clean the sides of the bowl. Add grapeseed oil and process for 15 seconds.
  • Using an ice cream scoop, divide the batter among the prepared muffin cups and fill them up to 2/3. Tap the muffin pan to remove any trapped air bubbles.
  • Transfer to the preheated oven and bake for 18-20 minutes or until a cake tester inserted in the center comes out clean with a few crumbs.
  • Remove from the heat and let them cool off in the pan for 10 minutes.
  • Transfer the cupcakes onto a wire rack to cool completely.

BUTTERCREAM

  • In the bowl of a stand mixer with the paddle attachment, add cream cheese and butter; process until nice and creamy. Add maple sugar and confectioners’ sugar and process on low speed before increasing to speed 8. Add the remaining confectioners’ sugar and repeat; low speed at first and then increase to 8.
  • Spoon the buttercream into a piping bag with a large tip and pipe the icing onto the cupcakes. Add crumbled bacon on top before serving.

Notes

Footnote: Make sure that your bacon is very crispy.