Maple Bacon Cupcakes
Fluffy maple cupcakes with rich browned butter cream cheese frosting and crispy candied bacon on top. This breakfast-inspired dessert combines sweet and salty flavors that'll blow your mind with every bite.
Ingredients
For the Cupcakes:
- 1¾ cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- ½ cup salted butter softened
- 1 cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp pure vanilla extract
- 2 tsp pure maple extract
- 2 whole eggs room temperature
- 1 egg yolk room temperature
- ½ cup buttermilk room temperature
- ½ cup pure maple syrup
For the Candied Bacon:
- 10 slices bacon thick-cut preferred
- ¼ cup pure maple syrup
- ¼ cup brown sugar
- ¼ tsp ground black pepper
For the Frosting:
- ¾ cup salted butter cold and cubed
- 12 oz cream cheese softened
- 6 cups powdered sugar
- 2 tbsp pure maple syrup
- 2 tbsp heavy cream room temperature
- 1 tsp pure vanilla extract
- 1 tsp pure maple extract
- 1 pinch salt
Instructions
Make the Browned Butter:
- Brown the butter: Put ¾ cup cold butter in a saucepan on medium-low heat. Stir often for 5-7 minutes till golden brown and nutty smelling.
- Cool it down: Pull off heat when darkened. Wait 5-10 minutes, pour into container, let cool to room temp before making frosting.
Make the Candied Bacon:
- Prep bacon: Heat oven to 375°F, cover baking sheet with foil, and lay 10 bacon slices flat without overlapping.
- Coat with glaze: Mix ¼ cup maple syrup, 3 tbsp brown sugar, and ¼ tsp black pepper, then brush all over bacon tops.
- Bake it: Put the sheet on the top oven rack, bake 18-22 minutes till crispy and caramelized. Move to a greased plate to cool.
- Chop for topping: After cooling, chop bacon into small bits for sprinkling on cupcakes, or wrap and refrigerate till needed.
Make the Cupcakes:
- Mix dry stuff: Turn oven to 350°F. Whisk 1¾ cups flour, 1 tbsp cornstarch, 1 tsp baking powder, ½ tsp baking soda, 1 tsp salt.
- Beat wet base: Beat ½ cup softened butter, 1 cup sugar, 2 tbsp oil, 1 tsp vanilla, 2 tsp maple extract for 3-4 minutes till fluffy.
- Add eggs: Beat in 2 eggs and 1 yolk one at a time, mixing well after each and scraping the bowl.
- Alternate ingredients: Mix ½ cup buttermilk with ½ cup maple syrup. On low speed, add dry mix in three parts, switching with buttermilk mixture.
- Fill and bake: Line tin with 12 liners, fill each ⅔ full. Bake 18-20 minutes till a toothpick comes out clean.
- Cool down: Let sit in tin 10 minutes, move to wire rack, cool completely before frosting.
Make the Frosting:
- Cream together: Beat room-temperature browned butter and 12 oz softened cream cheese till smooth with no lumps.
- Add sugar: Mix in 6 cups powdered sugar, adding 2 cups at a time. Beat well between additions, scrape bowl.
- Finish it: Add 2 tbsp maple syrup, 2 tbsp heavy cream, 1 tsp vanilla, 1 tsp maple extract, pinch salt. Mix till smooth.
Assemble the Cupcakes:
- Frost them: Once cool, pipe or spread frosting on each cupcake. Use a piping bag for swirls or spread with a knife.
- Top with bacon: Sprinkle chopped candied bacon over frosting. Drizzle extra maple syrup on top if you want more sweetness.
Notes
- Bring cold ingredients to room temp before mixing for a smoother batter and lighter, fluffier cupcakes with better texture.
- Use 100% real maple syrup instead of pancake syrup for true maple flavor and way better results overall.
- Make brown butter up to one week early, keep covered in fridge, warm to room temp before using.
- Don't cool candied bacon on paper towels or parchment—the sugar sticks and makes a mess later.
- Store assembled cupcakes in an airtight container in the fridge up to three days, warm 15-20 minutes before eating.