Deliciously moist maple bacon and butter cupcakes with a rich flavor. These Maple Bacon Cupcakes are made with maple cream cheese buttercream frosting and pack plenty of real bacon for every bacon lover!
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. 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
- 2 1/2 cups plus 3 tablespoons all-purpose flour
- 1 cup maple sugar (or 1 cup granulated sugar in place of maple sugar)
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup shortening, packed
- 1/4 cup unsalted butter, at room temperature
- 1 cup full-fat sour cream
- 1/2 cup milk ( I used half & half )
- 3 large eggs
- 3 1/2 teaspoons imitation maple extract/flavoring
- 2 teaspoons vanilla extract
- 1/2 tablespoon pure maple syrup
For the Maple Frosting
- 18 tablespoons (that's 1 cup plus 2 tablespoons) unsalted butter, at room temperature
- 5 cups powdered confectioners' sugar
- 2 teaspoons imitation maple extract flavoring
- 1/2 teaspoon salt
- 12 ounces cream cheese, soft
- 1 cup shortening, packed
- 2 pounds bacon, finely chopped
- maple syrup, to garnish
Instructions
- Preheat oven to 325 degrees F. Line a muffin tin pan with paper cups; set aside.2. In a bowl fit with paddle attachment, whisk together flour, sugars, baking soda, baking powder, and salt.3. With the mixer on low, slowly beat in chunks of shortening and butter. Turn mixer to medium and beat until mixture has small crumbs.4. In a medium bowl, whisk together sour cream, milk, eggs, maple flavoring, vanilla extract, and maple syrup.5. With the mixer on low, slowly pour mixture into dry ingredients. Turn mixer to medium and beat until incorporated; about 1 minute. Whip down sides of bowl with a spatula and stir to mix.6. Spoon 2 1/2 tablespoons 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.To make the frosting1. Meanwhile, 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 and beat in chunks of cream cheese and shortening. Mix frosting until smooth.2. Fill pastry bag with a cupcake tip and frost each cupcake. Frosting may need to be chilled in 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.3. To make bacon, cook according to package directions or to make in the oven heat to 400 degrees 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.4. Add chopped bacon to the top of the cupcake and around the bottom frosting. Drizzle maple syrup over each cupcake if desired.5. Cupcakes need to be chilled until 30 minutes before serving.
Notes
26 Comments
Ashley @ Big Flavors from a Tiny Kitchen
05/18/2018 at 9:37 amWhat a great way to use maple sugar! These cupcakes look outrageously delicious, and I love how you’ve decorated them. They’d be a hit at any party!
Nicoletta @sugarlovespices
05/19/2018 at 8:59 amSuch beautiful cupcakes! Love the maple buttercream! I don’t eat bacon, but as you said, all the fathers out there (including my husband) would devour one in a minute.
prasanna hede
05/19/2018 at 12:25 pmThese cupcakes look so gorgeous and love that frosting too!I don’t eat bacon but you made me drool.
Jenni LeBaron
05/19/2018 at 4:57 pmThese are so pretty I almost wouldn’t be able to eat one – almost! What a fancy cupcake to share at a party!
Kristina
05/19/2018 at 5:37 pmI love maple and I love bacon, so I know I would love these maple bacon cupcakes! I’ll definitely be bookmarking this for the next time I have a sweet tooth.
Leslie
05/19/2018 at 7:30 pmEVERYTHING about this. Like, every single thing. It’s so many of my favorite things are wrapped into one fabulous dessert!
Jessica Robinson
05/20/2018 at 11:24 amNow your speaking my language! Maple. My family is the largest producer of pure maple syrup in Connecticut. It’s actually substituted with equal parts. So if you’re subbing for 1 cup granulated sugar, you’d use 1 cup granulated maple sugar. It’s great for baking recipes, because it doesn’t add any extra moisture. If you’re in New England you can find it in most country stores, sugar houses, and special food stores. If not, order online directly from a sugar house and support your local farmers! Jessica, your cupcakes look AMAZING~ and we’ll be pinning for later!
Deb Blecha
11/29/2018 at 11:50 pmSugar houses? Can you send a link?
Natalie
05/20/2018 at 1:57 pmThese cupcakes looks beyond delicious. But what an interesting flavor combo – maple and bacon?! Oh, I must try this. My hubby will be delighted.
Karyl Henry
05/20/2018 at 8:23 pmI LOVE bacon!! But I’ve never thought to add them to a dessert. These look so amazing, and I would probably be the one just eating the frosting and bacon on top 🙂
Anne Murphy
05/20/2018 at 8:24 pmWhat an amazing combination of flavors! Those are so pretty, too – I”d never heard of Russian ball tips, and now I have to look for them!
Lauren
05/20/2018 at 8:59 pmBe still my heart! Cupcakes + Bacon + Sweet Maple = divinity! These not only look amazing but sounds so so good. I love the combo of the savory bacon with the sweet maple. We will definitely be making these in the fall.
Tamara Andersen
05/20/2018 at 10:43 pmHaving raised 4 sons, and having a husband of nearly 38 years, they’d agree… yes please to all the bacon! This is a gorgeous cupcake, and this girl that doesn’t often indulge in sweets is seriously tempted!
Sam | Ahead of Thyme
05/20/2018 at 11:32 pmWow this is something my husband would die for! Looks so delicious!
Michelle Blackwood
05/21/2018 at 3:29 amI don’t eat bacon but the maple buttercream is right up my alley, gorgeous looking cupcakes!
Bea
07/19/2018 at 6:06 pmYou can make your own maple sugar if you would like the recipe let me know. These are fantastic!!
Jessica Knott
07/19/2018 at 6:18 pmThat would be great, Bea. I’m sure someone will appreciate it very much if you drop it in the comments!
L
11/16/2018 at 11:19 pmThey look amazing!
My guy would love these.
Any chance of substituting the shortening?
Thanks for sharing this recipe!!
Jessica Knott
11/18/2018 at 8:45 pmReplace it with an equal amount of butter.
Kevin
01/27/2019 at 9:20 amThese turned out so good! Tastes like a delicious maple syrup pancake with bacon all squeezed into cupcake form! Adding this to my go to file of cupcake recipes!
Kathy
09/16/2019 at 2:12 pmis 2 1/2 table spoons the correct amount of batter to put into the cupcake liners? Seems like it should a bit more.
Jessica Knott
10/26/2019 at 11:06 amYes. 2.5 tbsp batter in each unless your cupcake pan is not the typical size.
Antoinette Granger
02/20/2020 at 10:19 amIs this a regular cupcake pan or mini?
Jessica Knott
02/26/2020 at 10:51 amRegular cupcake pan.
Terri Griffith
10/16/2019 at 6:48 amI am making these for my daughter’s baby shower brunch!!! How many does this recipe make please?
Jessica Knott
10/26/2019 at 11:05 amAbout 34 cupcakes. To increase or decrease the size of the recipe, without doing all the math, simply highlight the serving size above the author name at the beginning of the recipe card. From there, you can slide the servings around and it will adjust the rest of the recipe.