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Bacon Maple Cupcakes

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Prep Time: 10 mins    Cook Time: 20 mins

5 from 2 votes

This bacon maple cupcakes recipe is so delicious! The sweetness of maple syrup and the savory saltiness of bacon are incredible together. Maple syrup-covered pancakes with bacon and eggs might be a popular breakfast dish, but there are more possibilities for this duo of ingredients.

A single bacon maple cupcake on a plate.
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Using white cake mix means these are quick and easy to make and the vanilla-spiked sweetness of the maple buttercream frosting contrasts perfectly with the crispy bacon.

This amazing combination has to be tried to be believed. If you love cupcakes but you are also a bacon fan, I guarantee you will love the flavor combination. And if you enjoy baking interesting cupcakes, then check out my strawberry crunch cupcakes and these watermelon cupcakes!

Main Ingredients

The ingredients used to make bacon maple cupcakes spread out on a table.

This delicious bacon maple cupcakes recipe is simple to prepare and doesn’t call for any weird ingredients. In fact, I’m sure you have all or even most of these ingredients on hand already. Here are the main items you need:

  • White cake mix: The basis of the cupcakes. Yellow cake mix would also work. Don’t forget to check the packaging so you can see what you need to add to make the cake batter. If you have a recipe of your own for the cake mixture and want to use that instead, go ahead!
  • Cinnamon: For an earthy spiced taste. Cinnamon is popular in fall recipes and it complements the richness of the maple syrup. Swap half the cinnamon for nutmeg or even pumpkin pie spice if you want.
  • Vanilla extract: To add another flavor to the mix. Vanilla pairs beautifully with all the other ingredients. You will need some for the cake batter and more for the frosting.
  • Maple syrup: For a sweet taste. Another ingredient that appears in the cake batter as well as the frosting, maple syrup is as much a part of breakfast as bacon is. Use real maple syrup for the best results. It costs more than the artificial kind but has a superior flavor.
  • Bacon: To add a salty flavor and crispy texture. It's the perfect ingredient to finish these cupcakes off in style. For the best result, fry or bake your own bacon. For a shortcut, you can use packaged ‘Bacon Bits’ but I would encourage you to make it fresh for the best result.

Instructions Overview

I’m sure you’re keen to make these bacon maple cupcakes by now! There’s just something so magical about the combination of ingredients. Even if you’ve never tried bacon and maple syrup in the same recipe before, it’s easy to imagine how well they pair.

Cook the bacon first and then sit it on paper towels to soak up excess oil. Next, follow the instructions on the package to prepare the cake batter. You can then add in the maple syrup, vanilla, and cinnamon and then divide it between 24 muffin tin cups.

Bake until a toothpick inserted into the middle comes out clean. The packaging will tell you which oven temperature to use and how much time the cupcakes take.

For the maple frosting, beat the butter for a while and then add in the salt, sugar, vanilla, and maple syrup. Thin it with milk or thicken it with confectioners' sugar if it’s too thick or too thin. Frost the cupcakes and then crumble the bacon and add it on top.

Several finished cupcakes from overhead with bacon on the top.

Common Questions

Can I make these cupcakes ahead?

I’ve made them a day ahead and frosted them the following day. You can make the cakes up to 2 days before frosting them. Let them completely cool first. If you don’t, the moisture will make the tops sticky so the frosting is hard to stick to.

How should I store them?

If already frosted, they should be stored in an airtight container on the countertop. If it’s especially warm, keep them refrigerated instead. They will keep for up to a week on the countertop or a few days in the refrigerator.

Can I freeze them?

You can freeze these for up to 3 months. Wrap them tightly in plastic wrap first. Thaw them overnight in the refrigerator

What should I serve with bacon maple cupcakes?

These are perfect served either for dessert or as a snack. I like to pair mine with a cup of coffee, since coffee and bacon are always good together too, even if it’s not breakfast time!

How do I make the frosting look professional?

Practice makes perfect, they say, and it’s true! I used a Wilton 2C tip for mine and took my time piping the frosting on top. It honestly doesn’t matter if it looks less than perfect though. You could even just spread the frosting on with a palette knife if you want to keep things simple.

A cupcake on a cake stand.

Chopnotch Tips

  • Cook and crumble the bacon before you make the cake batter. That way you can even add some to the cake batter itself. After all, there is no such thing as too much bacon!
  • Cupcakes aren’t typically breakfast food but since there’s bacon in there, why not! These would be nice as part of a fancy brunch.
  • If you prefer, you can use a whole piece of bacon to decorate each cupcake instead of crumbling it up first.
Dripping maple syrup onto the top of a cupcake with a wooden spoon.

Bacon maple cupcakes pair up two of the most amazing flavors ever - bacon and maple syrup! These gorgeous treats are easy to make and they taste phenomenal.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Bacon Maple Cupcakes

The sweet deliciousness of maple syrup and salty crunch of bacon blend seamlessly in this easy, delicious recipe.
SCALE THIS RECIPE
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 24 cupcakes

Ingredients

For the cupcakes:

  • 1 box white cake mix, plus ingredients called for on the box
  • ½ teaspoon ground cinnamon
  • 1 ½ teaspoons vanilla extract
  • 3 ½ tablespoons maple syrup

For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups confectioners’ sugar
  • ½ teaspoon salt
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 6 slices bacon, cooked crispy
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Instructions

  • Preheat the oven to 400°F and line a cookie sheet with non-stick foil. Lay the 6 slices of bacon onto the foil and then bake for 15 minutes until the bacon is crispy. Remove from the oven and transfer the bacon onto paper towels to soak up the grease. Set aside.

To make the cupcakes:

  • Lower the oven temperature to 350°F or whatever temp the boxed cake mix calls for and line a muffin tin with paper liners. Prepare the cake batter as instructed on the box, and then mix in the cinnamon, vanilla, and maple syrup until well combined.
  • Pour the batter into the muffin tin, filling each cup ⅔ of the way full, and bake for the suggested amount of time on the box. They are done when an inserted toothpick comes out clean from the center. Remove from the oven and let cool completely.

To make the frosting:

  • Beat the softened butter in a large mixing bowl until it is creamy. Then mix in the confectioners' sugar, salt, maple syrup, and vanilla until well combined. To get the right consistency, add more confectioners' sugar to make the frosting thicker or a little milk to make it thinner if needed. Now frost the cupcakes.
  • Crumble the bacon strips into small pieces using your hands and then gently press the crumbled pieces of bacon onto the frosting to make them stick. Serve and enjoy!
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Notes

  • Cook and crumble the bacon before you make the cake batter. That way you can even add some to the cake batter itself. After all, there is no such thing as too much bacon!
  • Cupcakes aren’t typically breakfast food but since there’s bacon in there, why not! These would be nice as part of a fancy brunch.
  • If you prefer, you can use a whole piece of bacon to decorate each cupcake instead of crumbling it up first.

Nutrition Facts

Calories: 246kcal (12%), Carbohydrates: 42g (14%), Protein: 1g (2%), Fat: 9g (14%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 21mg (7%), Sodium: 267mg (12%), Potassium: 31mg (1%), Fiber: 1g (4%), Sugar: 32g (36%), Vitamin A: 236IU (5%), Vitamin C: 1mg (1%), Calcium: 57mg (6%), Iron: 1mg (6%)
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course:
Dessert
cuisine:
American
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