I’ve been meaning to make these Maple Bacon Cupcakes for some time now. I originally wanted to share them in fall where I think these flavors perfectly describe November. But since that didn’t happen, I wanted to share them in time for Father’s Day because what father doesn’t love bacon?! These Maple Bacon Cupcakes pack so much flavor. You’ll love the combination of salty bacon and sweet maple syrup and tangy cream cheese frosting!
Last week I shared my Churro Cake recipe and I loved the moist and tender cake so much that I’ve adapted the recipe and made that recipe into these Maple Bacon Cupcakes. The biggest change with the original recipe is that this one uses maple sugar. I’ve been holding onto some maple sugar in the pantry for about a year now and I’m excited about the flavor it added to this recipe.
I have not been able to find maple sugar in stores, but I did buy it on Amazon and it looks like Walmart now sells them online, too. If that’s an option for you then you won’t need to adapt this recipe. If you are not able to find it or you really want to make this recipe now, you can use granulated sugar in these manly cupcakes.
Finally, my secret to creating this gorgeous design with frosting is actually pretty easy. About 2 years ago, I bought Russian Cake Tips and these big ball tips have been used to frost all my cupcakes since then. There is an adjustment period to using these and I’d suggest using Wilton Stiff Frosting to pipe the cupcakes until you get the hang of using regular frosting.
The key to frosting these cupcakes is to rotate the cupcake while twisting the piping bag and slowly pull the bag up.
As I said, it takes some practice to get used to this and sometimes you’ll have to rotate bags as to not warm the frosting too much. The same goes with regular frosting. The more the bag is picking up heat from your hand, the harder it will be to pipe stiff frosting. Try piping a few at a time or refrigerating the frosting.
These moist Maple Bacon Cupcakes pack a delicious flavor that can’t be beaten. If you love buttercream cream cheese frosting and have a bacon lover in your life, this cupcake recipe is for you!
Looking for more delicious cupcakes recipes? Try these Churro Cupcakes or these Italian Cream Cupcakes. I love these Coconut Macaroon Cupcakes, too!
Maple Bacon Cupcakes
Ingredients
- 2¾ cups (minus 1 tbsp) all-purpose flour
- 1 cup maple sugar or 1 cup granulated sugar in place of maple sugar
- 1 cup granulated sugar
- ½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- ⅔ cup shortening, packed
- ¼ cup unsalted butter at room temperature
- 1 cup full-fat sour cream
- ½ cup milk I use half and half
- 3 large eggs
- 3½ tsp maple extract or imitation flavoring
- 2 tsp vanilla extract
- ½ tbsp pure maple syrup
For the Maple Frosting
- 18 tbsp (that's 1 cup plus 2 tablespoons) unsalted butter at room temperatureat room temperature
- 5 cups powdered sugar
- 2 tsp maple extract
- ½ tsp salt
- 12 ounces cream cheese softened
- 1 cup shortening packed
- 2 lb bacon finely chopped
- maple syrup garnish
Instructions
- Preheat oven to 325°F. Line a muffin tin pan with paper cups; set aside.
- In a bowl fit with paddle attachment, whisk together flour, sugars, baking soda, baking powder, and salt.
- On low, slowly beat in chunks of shortening and butter. Turn mixer to medium. Beat until mixture has small crumbs.
- In a medium bowl, whisk together sour cream, milk, eggs, maple flavoring, vanilla extract, and maple syrup.
- Mixer on low, slowly pour mixture into dry ingredients. Turn mixer to medium. Beat until incorporated; about 1 minute. Whip down sides of bowl with a spatula. Sstir to mix.
- Spoon 2½ tbsp cake batter into each cupcake. Bake in oven for 27 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.
- Make the frosting. In a bowl fit with a mixer, beat butter, powdered confectioner's sugar, salt, and maple flavoring. Once smooth, turn mixer up to medium. Beat in chunks of cream cheese and shortening. Mix until smooth.
- Fill a pastry bag with a cupcake tip and frost each cupcake. TIP: Frosting may need to be chilled in a pastry bag to create same design as photos. Also, I used a Russian Ball Tip to frost each cupcake. See notes on where to buy, otherwise, any cupcake tip will do.
- To make bacon, cook according to package directions or to make in the oven heat to 400°F. Line two rimmed baking sheets with parchment paper and spread bacon evenly on sheets without them touching. Bake for about 20 minutes or until bacon is golden brown. Transfer bacon to paper towel then finely chop.
- Add chopped bacon to the top of the cupcake and around the bottom frosting. Drizzle maple syrup over each cupcake if desired.
- Cupcakes need to be chilled until 30 minutes before serving.
Notes
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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43 Responses
Do you have a picture of the tips you use to frost?
Unfortunately I do not have a picture. These cupcakes were made so long ago. I can tell you they came in a basic package I bought on amazon.
Do you use plain shortening or butter flavor?
I use plain
These are the best cupcakes in the world . I make them all the time ,
Please tell me how to get the bacon around the bottom of the icing so nice and neat. I’m wanting to do these for an upcoming bridal shower.
Finely chop. Cup crumbs in hands and rotate around the bottom of the icing.
Could we use all maple sugar in this recipe?
I do not see why not. Let me know how it turns out =)
These are the best cupcakes I have ever had . I make them for my sales and there always the first to go ! Thank you for making this treat
Perfection! Followed the recipe exactly as written. Thrilled! I’ve used another recipe for years and this one stole the show.
These cupcakes were perfect, moist fantastic consistency and delicious!
Min are in the oven right now, 27 minutes????!
Can you substitute the real bacon pieces instead of frying the bacon or will it mess with the flavor?
I highly recommend making the bacon. Instead of frying, bake on a rimmed jelly sheet in a 400 degree F oven for 20 minutes, then chop.