Maple Bacon Cupcakes

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Maple Bacon Cupcakes I love the sound of that! The sweetness of maple syrup paired with the smoky saltiness of bacon equals YUM! These 2 flavors blend perfectly to make a gourmet cupcake that is sure to please.

Maple Bacon Cupcakes will be the new favorite that everyone will be asking for. My family cannot get enough of them. We have had them several times in the past few months and my son just asked when I was making the next batch.

Maple Bacon Cupcakes are the perfect mix of sweet and salty. You can't go wrong with bacon or a cupcake!
Maple Bacon Cupcakes

Batter Ingredients:

  • 4 egg whites at room temperature
  • 1 cup sugar
  • 2 cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp salt
  • 1 cup  buttermilk
  • 1 tsp vanilla extract
  • ¼ cup vegetable oil
  • 2 Tbsp maple syrup
  • 14 cup of cooked minced bacon
  • ¼ cup bacon grease solidified

Directions for Batter:

  • Preheat oven to 350 degrees
  • Line a muffin tin with paper cupcake liners.
  • Prepare bacon (I use one pound so there is plenty for topping)
  • Reserve the drippings and place in the refrigerator to solidify.
  • Mince 1/4 a cup of the bacon.
  • Sift flour, baking soda, salt, and baking powder in a small bowl and set aside
  • Beat vegetable oil, bacon grease, vanilla extract and maple syrup on low until well combined.
  • In a large chilled glass or metal mixing bowl beat egg whites for 30 seconds on high.
  • Slowly add sugar and beat for 2-3 minutes on medium high until mixture is white and fluffy.
  • Add oil bacon fat mixture and continue beating on med-high until well blended.
  • Slowly add flour mixture and alternate with butter milk while beating on low speed until well combined
  • Fold in bacon pieces
  • Ladle batter into cupcake liners until 2/3 full. .
  • Bake at 350 F for 18-22 minutes or until a toothpick comes out clean.
  • Rotate the pan after the first 15 minutes for even baking.
  • Allow to cool completely before frosting
Maple Bacon Cupcakes

Maple Bacon Cupcakes

Yield: 12

Ingredients

  • CUPCAKES
  • 4 egg whites at room temperature
  • 1 cup sugar
  • 2 cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp salt
  • 1 cup buttermilk, divided
  • 1 tsp vanilla extract
  • ¼ cup vegetable oil
  • 2 Tbsp maple syrup
  • 1 ⁄4 cup of cooked minced bacon
  • ¼ cup bacon grease solidified
  • FROSTING
  • 4 tablespoons of butter
  • 2 tablespoons of maple syrup
  • 1 cup of powdered sugar.

Instructions

  1. Preheat oven to 350 degrees
  2. Line a muffin tin with paper cupcake liners.
  3. Prepare bacon (I use one pound so there is plenty for topping)
  4. Reserve the drippings and place in the refrigerator to solidify.
  5. Mince 1/4 a cup of the bacon.
  6. Sift flour, baking soda, salt, and baking powder in a small bowl and set aside
  7. Beat vegetable oil, bacon grease, vanilla extract and maple syrup on low until well combined.
  8. In a large chilled glass or metal mixing bowl beat egg whites for 30 seconds on high.
  9. Slowly add sugar and beat for 2-3 minutes on medium high until mixture is white and fluffy.
  10. Add oil bacon fat mixture and continue beating on med-high until well blended.
  11. Slowly add flour mixture and alternate with butter milk while beating on low speed until well combined.
  12. Fold in bacon pieces
  13. Ladle batter into cupcake liners until 2/3 full. .
  14. Bake at 350 F for 18-22 minutes or until a toothpick comes out clean.
  15. Rotate the pan after the first 15 minutes for even baking.
  16. Allow to cool completely before frosting
  17. FROSTING
  18. Beat the syrup and butter until combined.
  19. Add the sugar, a bit at a time.
  20. Whip at high speeds until combined.
  21. Pipe or spread onto cupcakes.
  22. Top with additional bacon pieces and maple syrup as desired.
  23. ENJOY!!

 

Maple Bacon Cupcakes

 

Maple Syrup frosting:

Ingredients:

  • 4 tablespoons of butter
  • 2 tablespoons of maple syrup
  • 1 cup of powdered sugar.

Directions for Frosting: –

  • Beat the syrup and butter until combined.
  • Add the sugar, a bit at a time.
  • Whip at high speeds until combined.
  • Pipe or spread onto cupcakes.
  • Top with additional bacon pieces and maple syrup as desired.
  • ENJOY!!

Maple Bacon Cupcakes

Cupcakes made from scratch cannot be beat. People will think you have become a gourmet pastry chef when you arrive at the next social gathering with Maple Bacon Cupcakes.

 

Will you be making cupcakes soon?

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31 Comments

  1. These look very good and would love to try them.

    What type of frosting did you use? Thank you!

  2. Whoops! I see the frosting, it just didn’t print with the batter recipe, lol!

    I will be trying these soon. Thanks again!

  3. These cupcakes are incredible and look so pretty. I never thought about making cupcakes like this and I want to make them for my 4th of July cookout!

  4. Unique and looks amazing!! Thank you for sharing with us at #HomeMattersParty . We would love to have you again this week.

  5. My goodness, these look awesome! A very decadent dessert idea. Thanks for sharing your recipe with us at Merry Monday this week!

  6. I made these over the weekend. I was so excited to try this recipe when I found it, it was just what I was looking for: maple bacon cupcakes from scratch without any cake mix or any craziness like that. But I was very disappointed with how the cupcakes turned out. They are completely dry and tasteless, not even worth eating. I don’t know what happened, as I followed the recipe.

    But my boyfriend likes them! (He is very easy to please) Sooo at least these cupcakes won’t completely go to waste.

    1. Sorry to hear this. We got this recipe from a local bakery and have never had any problems. We always add the extra maple syrup and a side of milk, so maybe we aren’t noticing the dryness. Thanks for stopping by.

      1. I think what happened was I didn’t have self-rising flour so I made my own. Since there was also added rising agents in the recipe besides the flour, I think too much baking powder and soda might have ruined it. So idk, hopefully it was just me.

        1. I had the same problem as Bianca. I had to make my own self rising flour. I also think I over mixed mine. Bummer. I will have to try again because I really wanted to like these!

          1. So sorry to hear this! I just updated the recipe and revamped the batter recipe. It’s been many years since the original recipe so and update was due. Thank you for the feedback.

        2. So sorry to hear this! I just updated the recipe and revamped the batter recipe. It’s been many years since the original recipe so and update was due. Thank you for the feedback.

  7. Can you plz tell me how you would adjust the recipe to make it into a 8″ or 9″ round cake??

  8. Made these today…very easy recipe very tasty. Added extra maple extract to both the batter and frosting.

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