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.
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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
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.
Common Questions
If you add maple syrup to bacon, you get the deliciousness known as maple bacon which might also include brown sugar, spices, and/or chopped nuts. Maple bacon was the inspiration for this recipe, although I used plain bacon since the cupcakes and frosting already offer enough sweetness. You can use maple bacon or any other kind you prefer though.
Shrinking is normal if there’s a lot of liquid in the cupcake batter. This is why I like to use a boxed cake mix instead of making the batter from scratch because it’s pretty much foolproof. If your oven is too hot, the liquid in the batter can cause steam which will puff up the cupcakes at first, but then evaporate resulting in the shrinking. Don’t worry, even if this happens these bacon maple cupcakes will still taste great!
Yes, they are, so you can use either one to make bacon maple cupcakes. You can also make mini cupcakes or one large cake. The only thing that changes is the cooking time, since the smaller the cake the less the cooking time. The exact cooking time also depends on which brand you’re using, but you can find all that information on the packaging so make sure you read it before you begin.
For these bacon cupcakes, you will get 24 in total. If your cupcake liners are slightly smaller than mine, you might get anywhere from 24 to 30 cupcakes.
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.
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. If already topped with bacon, they should be stored in an airtight container in the refrigerator.
You can freeze these for up to 3 months. Wrap them tightly in plastic wrap first. Thaw them overnight in the refrigerator
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!
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.
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.
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.
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Let us know what you think! Give this recipe a rating in the comments section below.
Recipe
How to Make
Bacon Maple 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
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!
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.
Awesome recipe!!! I made mini cupcakes and was told by two people they were the best cupcakes they had ever eaten. Thank you!
That's great to hear, Pam! Thanks for sharing and glad everyone loved them!
Can these be left out on the countertop for a few days even though they have bacon on them?
Hello! Great question. If you know in advance that not all of them will be eaten right away, then to be safe, I would recommend that you add the bacon to only some of the cupcakes at first. Reserve a portion of the cooked bacon separately in a sealed bag or container in the refrigerator for up to 5 days. Remove it from the refrigerator and add it to the remaining cupcakes when they are ready to be served. Alternatively, you can add all the bacon to all of the cupcakes up-front at once, but then store any leftover cupcakes in a sealed container in the refrigerator instead of leaving them out on the countertop. I hope this helps!