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These fluffy and moist Maple Bacon Cupcakes are flavored with real maple syrup, topped with the silkiest brown butter cream cheese frosting, and are decorated with pieces of maple candied bacon. These cupcakes are always a hit at celebrations – they fly off the plate!
Table of Contents
- Why you’ll love these Maple Bacon Cupcakes:
- Ingredient Overview:
- Ingredient Substitutions:
- Time Saving Substitution:
- Special Tools:
- How to Make Maple Bacon Cupcakes Step-by-Step:
- Make-Ahead Tip:
- Serving + Storing:
- Can I freeze these cupcakes?
- Expert Baking Tips:
- FAQs:
- More Cupcake Recipes:
- Maple Bacon Cupcakes with Candied Bacon Recipe
Why you’ll love these Maple Bacon Cupcakes:
- Maple Cupcakes – These fluffy cupcakes are flavored with real maple syrup!
- Candied Bacon – The candied bacon tastes incredible and is the perfect salty sweet compliment to the maple cupcakes.
- Maple Buttercream Frosting – This maple frosting uses cream cheese, brown butter, and real maple syrup for an incredible amount of flavor!
One reader says: “The cupcakes were a hit at my housewarming party! They were just sweet enough and the frosting, which was probably the best I’ve ever tasted, was the perfect compliment. The candied bacon added just the right touch. And the brown butter really took everything up a notch.”
Ingredient Overview:
- Salted Butter – I always use salted butter for the best flavor, but feel free to use whichever you prefer.
- Bacon – Buy good quality bacon for this recipe, since it’s the star of the show.
- Cake Flour – Be sure to use cake flour rather than all-purpose flour here, as it keeps the cupcakes extra moist and light.
- Pure Maple Syrup – Please promise me you’ll use real maple syrup for this recipe! The other stuff just can’t compare. Once you taste real maple syrup, you’ll never go back.
- Sour Cream – Use full fat for the best result. Be sure to bring this to room temperature before baking.
Ingredient Substitutions:
- Sour Cream – You can use full-fat plain greek yogurt in place of sour cream.
- Bacon – Feel free to omit or use a vegan bacon if you need to keep this recipe vegetarian.
- Frosting – You can skip browning the butter in a pinch. The frosting will still be very delicious!
Time Saving Substitution:
Cake Mix – In a pinch, use your favorite cake mix for the cupcakes, then decorate with the homemade maple frosting and candied bacon.
Special Tools:
- Piping Bag – I like to use a reusable piping bag like this one.
- Piping Tip – I used a Wilton 2A tip, but you can also try an Ateco Open Star #849 piping tip for swirls.
- Cupcake Pan – You’ll need a standard size cupcake or muffin tin for this recipe.
How to Make Maple Bacon Cupcakes Step-by-Step:
Step 1: Make the Candied Bacon. What is candied bacon? Candied bacon is bacon baked in a mixture of maple syrup, brown sugar, and a little bit of black pepper.
The outside of the bacon gets caramelized, so it’s nice and sweet with a crisp crunch. It’s incredibly easy to make & a must-try! Break it into large or small pieces to decorate your cupcakes.
Make-Ahead Tip:
The candied bacon can be made a day or two ahead and broken into pieces, and stored in an airtight container in the fridge.
Step 2: Make the Maple Cupcakes. In a large bowl, cream together your butter and sugar. Add the wet ingredients next – the egg whites, vanilla, sour cream, and maple syrup.
Add the dry ingredients last, mixing until just combined. I’ve added just the right amount of maple so the cupcakes really do taste like maple, without being overly sweet.
Step 3: Fill the Cupcake Tins. Fill your cupcake liners about 2/3 full, and bake the cupcakes as directed in the recipe card below. Let them cool for a bit in the pan, then let them cool completely on a cooling rack before frosting them.
Step 4: Make the Brown Butter Frosting. This frosting is so dreamy and delicious – and it all starts by browning your butter. This is a simple step that takes just 5 minutes, and adds so much depth of flavor!
Chill your brown butter until it is back to softened butter consistency, then cream it with cream cheese, powdered sugar, maple syrup, & vanilla.
Step 5: Frost & Decorate your Cupcakes. You can do this a few different ways! Swoop the frosting on with a butter knife, or use a piping bag and tip.
This is actually a simple way to make your cupcakes look bakery worthy, and you’ll get more comfortable using a piping bag each time you try it. Once your cupcakes are frosted, add the candied bacon pieces on top.
Serving + Storing:
Cupcakes can be made a day ahead, cooled at room temperature, and stored in an airtight container for a day before frosting. Frosted cupcakes can be stored in an airtight container in the fridge for a few days.
Bring them out to room temperature before enjoying, as the frosting will solidify in the fridge. Love maple? Make my Maple Biscuits next!
Can I freeze these cupcakes?
Yes! You can freeze the room temperature cupcakes with or without frosting, for 4-6 weeks, in a freezer container. Thaw in the fridge overnight or at room temperature for a few hours.
Expert Baking Tips:
- Frosting – Be sure to bring the brown butter back to room temperature softened consistency so that the frosting doesn’t turn out runny.
- Room Temperature Ingredients – Don’t skip bringing the cold ingredients to room temperature, or the texture of your cupcakes won’t come out right.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes you can halve it! If doubling, I think it would be easier to make two separate batches.
I haven’t tried it, but you certainly can try! Divide the batter between two, 9-inch cake pans and bake for 12-22 minutes at 350 degrees F, until a toothpick inserted into the center pulls out moist crumbs.
More Cupcake Recipes:
Cake & Cupcakes
Triple Lemon Cupcakes
Cake & Cupcakes
the only chocolate cupcake recipe you’ll ever need
Cake & Cupcakes
peach cupcakes with cinnamon cream cheese frosting
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Maple Bacon Cupcakes with Candied Bacon
Ingredients
For the Candied Bacon
- 12 slices bacon
- 3 tbsp real maple syrup, 60 grams
- 3 tbsp brown sugar, 41 grams
- sprinkle of black pepper
For the Maple Cupcakes
- 1/2 cup salted butter, softened at room temperature, 113 grams
- 1 cup brown sugar packed, 220 grams
- 3 large egg whites, at room temperature
- 1 tsp vanilla extract
- 1/2 cup full fat sour cream, at room temp, 120 grams
- 3/4 cup real maple syrup, at room temperature, 240 grams
- 1 and 3/4 cups cake flour, spooned + leveled, 192 grams
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
For the Brown Butter Frosting
- 1 and 1/2 cups salted butter, softened at room temperature , 340 grams
- 8 ounces cream cheese, softened at room temperature, 226 grams
- 6 cups powdered sugar, 690
- 2 tbsp real maple syrup, 40 grams
- 2 tbsp heavy cream, 30 grams
- 2 tsp vanilla extract
- pinch of salt
Instructions
- Prep: Brown your butter ahead of time so that it has time to chill in the fridge. In a nonstick pot or pan over medium heat, melt the butter (3 sticks or 1 and 1/2 cups). Turn the heat to medium-low and continue cooking the butter – stirring constantly. The butter will get foamy, then turn golden, then start to turn brown and develop a nutty/caramely sort of aroma. Once it reaches a deep golden color, remove from the heat and pour into a container. Let it chill in the fridge so that it can come back to the consistency of room temperature softened butter. Make-Ahead Tip: The brown butter can be made up to a week ahead and stored in the fridge until ready to use.1/2 cup salted butter, softened at room temperature
- Make the Candied Bacon: Preheat the oven to 375° F. Line a baking sheet with foil and lay your bacon slices down on it. Pour the maple syrup over them, and sprinkle on the brown sugar and pepper. With clean hands, rub this around (coating just the side facing up) so it's evenly coating the bacon. Bake for 16-20 minutes, until crisp and candied. Lightly spray a clean plate or pan with nonstick spray (this will stick to a paper towel, parchment paper, etc.) and transfer the candied bacon to it to cool. Make-Ahead Tip: The candied bacon can be made a day or two ahead and broken into pieces, and stored in the fridge until ready to use.12 slices bacon, 3 tbsp real maple syrup, 3 tbsp brown sugar, sprinkle of black pepper
- Make the Maple Cupcakes: Reduce oven temperature to 350° F. In a large mixing bowl, beat the butter with an electric mixer on high speed until creamed, about 30 seconds. Add the brown sugar and beat on high speed for 2 minutes. Add 2 of the egg whites and mix on medium high for 45 seconds, then repeat with the last one. Add the vanilla and sour cream, mixing on medium low speed until just combined. Add the dry ingredients, and mix on low speed until a few streaks of flour remain. Pour in the maple syrup at that point, and keep mixing on low speed until it's just incorporated. Use a silicone spatula to gently fold in any remaining flour or maple syrup, taking care not to over mix.1 cup brown sugar packed, 3 large egg whites, at room temperature , 1 tsp vanilla extract, 1/2 cup full fat sour cream, at room temp, 3/4 cup real maple syrup, at room temperature, 1 and 3/4 cups cake flour, spooned + leveled, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt
- Bake: Line a cupcake tin with papers, and fill each about 2/3 full with batter. Bake for 14-18 minutes. The tops will be set when lightly touched and a toothpick inserted into the center will come out clean, or with moist crumbs – not wet batter. Let cupcakes cool in the pan a few minutes, then let cool completely on a cooling rack. Never frost warm cupcakes – the frosting will completely melt.
- Make the Brown Butter Maple Cream Cheese Frosting: Cream the browned butter and cream cheese together in a large mixing bowl until creamy. Ad the powdered sugar, 2 cups at a time, mixing between each addition. Add the maple syrup, heavy cream, vanilla, and salt, and mix until just combined. Frost your cupcakes with a butter knife, offset spatula, or piping bag and tip. See blog post for notes about the piping tip I used. Note: If your butter has been in the fridge long enough that it's completely re-solidified, you'll need to let it sit out to come to room temp, just like with regular sticks of butter. You can also speed this up gently in the microwave – pop the solid brown butter out of your tupperware and into a large mixing bowl. Microwave 6-8 seconds on each side, just until softened. Note: I went fairly heavy with the frosting because I wanted big swirls on each cupcake. If you like less frosting, you can cut the quantity down to 50-75% of the original amount.1 and 1/2 cups salted butter, softened at room temperature , 8 ounces cream cheese, softened at room temperature, 6 cups powdered sugar, 2 tbsp real maple syrup, 2 tbsp heavy cream, 2 tsp vanilla extract, pinch of salt
- Serve + Store: Break the cooled candied bacon into smaller pieces or crush into bacon bits , and top each cupcake with a few pieces. Enjoy immediately! Store leftover cupcakes in an airtight container in the fridge for 4-5 days. Let sit out at room temp for a bit before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The frosting is really delicious on these with the combo brown butter and maple! I made these for friends as I don’t like bacon with anything sweet, but they did! I think some maple butter pecans would also be really good sprinkled on top. I may try that next time.
So glad these were a hit, Sue! I love the pecan idea. 🙂
These cupcakes are my new favorite dessert! They taste incredible and the recipe was easy to follow.
Thanks so much for leaving a review, Caitlin!
Could you not use the bacon
Yes, you can skip the bacon if needed and still have delicious maple cupcakes! Be sure to let me know how you like these. ☺️
Me and my other pregnant bff DEVOURED these- her husband didn’t even know I brought them over cuz she hid them from him
Super moist, lots of spice, and SO easy!
So glad you loved these cupcakes! ☺️
I like this recipe, but in my experience (and according to Cook’s Illustrated) unsalted butter is best for browning. Salted butter foams excessively, it’s hard to tell when it’s done and you don’t get the toasted butterfat flavor. I use unsalted butter and add 1/4 tsp. per stick after browning.
Hi Craig! Thanks for that tip. Did you make this recipe?
Made this Gluten-free for a work party as there were a couple with Celiac. Used 1-to-1 GF flour and kept everything else mostly the same! I ran out of maple syrup while making a batch and only ended up putting 1/2 cup of maple syrup into the cupcakes and then later figured out I could rehydrate maple sugar and used that for the frosting. The maple flavor ended up being light but it got brought out wonderfully by the candied bacon! I’m planning on making these again not GF very soon <3
So glad you enjoyed these, Ayla! Glad to know they work with 1-1 gluten-free flour. 🙂
Sooooo good!!! The brown butter frosting was incredible. I made these for a ski trip and everyone loved them.
So glad to hear these were a hit, Ella! 🙂
Wonderful recipe! I made these for a 50th Birthday party and they were a BIG hit! I substituted an extra stick of butter for the cream cheese and it worked great!
So glad they were a hit, Selena! Thanks for making my recipe + leaving a review. 🙂
what temperature do i bake these cup cakes at???
Hi June. Thanks for catching that – I didn’t realize I had missed that in the directions. Bake at 350. 🙂
hi a few questions why salted butter in both the cake and frosting? I am not accustom to seeing salted butter in a frosting recipe, also why is there more butter than cream cheese in this recipe ? It more seems like a buttercream with a hint of cream cheese.
Hi Kayden! I always prefer to bake with salted butter, but you can certainly use unsalted if that’s what you prefer. (For reference, I’ve shared my desserts with many people and I’ve never had anyone say they were too salty.) And, as to your question about the frosting, that’s just the ratio I prefer in my frosting. Again, you can certainly use another recipe that is heavier on the cream cheese side of things to pair with these cupcakes. 🙂 Happy baking!
These were so good! I made double the frosting because I had planned to double the cupcake amount. But I ran out of time (made them to share at dinner with a group of friends and had other things to cook) and now I have a nice-sized bowl of leftover frosting that my husband and I keep taking “little tastes”! Can you tell me how long I can keep it in a covered storage bowl to use on another cupcake batch?
Hi Renata! So glad to hear you enjoyed these cupcakes. I think the frosting will be good for 4-7 days in the fridge, covered nice and tightly. I’ve also read that you can freeze frosting for 1 month and then thaw it in the fridge for a day before using. I haven’t tried that myself, but it does appear to be an option. Here’s a post that gives tips on how to freeze frosting at the end – https://sallysbakingaddiction.com/chocolate-peanut-butter-frosting/. Happy baking!
Thank you, Stephanie, that’s great to know. I’ll definitely have time to make another batch of cupcakes and use my leftover bowl of frosting as well as the candied bacon! Perfect. Just in time for Thanksgiving.
Perfect timing, indeed. 🙂 Happy early Thanksgiving to you!