Love. There are so many expressions of that warmly felt feeling – poetry, flowers, cheesy movies, dinner dates, and a delicious overabundance of chocolate.

But, love in our household means just one thing when it comes to food…bacon.

Delicious crispy, thick, marbleized bacon.

So, it may come as a surprise that I personally do not like bacon. At all. In fact, I wasn’t even sure where to find it in our local grocery store. It took me 10 minutes to find!

But, when I (strangely enough) dreamed about these Maple Bacon Cupcakes, I knew that was what my Valentine’s Gift to my husband had to be. He was so excited when I told him about it he asked me about it all week. And then as the bacon started to cook he was sneaking in and expectantly waiting for a taste as if it were Christmas morning. Delicious Bacon-y love.

And..Oh my! I think I could have found my love for bacon yet!

These maple infused cupcakes are like a delicious breakfast treat all in one. With the salty sweet combo and the rich maple flavor, topped with the buttery maple frosting these cupcakes were so addicting.

I searched all over for a great Maple cupcake recipe. But, I found that many of them came out too sweet and added lots of sugar. So, for this version I modified the amounts of maple syrup (man, syrup can get expensive!) to create a light tasting maple flavor that accentuated the batter with frosting. So yummy! So, I hope you enjoy these and share the bacon love!

Maple Bacon Cupcakes

Maple Cupcake Batter:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoons ground ginger
  • 1 stick unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk

Maple Frosting:

  • 8 ounces cream cheese, at room temperature
  • 1 stick (8 tbsp.) unsalted butter
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 cups sifted confectioner’s sugar
  • Garnish: Fully cooked bacon, cut into 1″ pieces or crumbled

Preparation:

  1. Heat oven to 350 degrees F.
  2. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside.
  3. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk.
  4. Fill 18 lined muffin cups and bake until a tester comes out clean, about 20 minutes. Cool completely.
  5. For Frosting: In the bowl of an electric mixer fitted with the paddle attachment, add cream the cream cheese and butter and beat on low speed until smooth.
  6. Stir in the maple syrup and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.
  7. Frost cooled cupcakes and garnish each with a piece of bacon.

Sources: modified from Country Living’s Maple Cupcakes recipe and Ina Garten’s Maple Frosting recipe.

26 Responses to “Maple Bacon Cupcakes”

  1. [...] This post was mentioned on Twitter by Bacon and Jennifer , Megan Watson. Megan Watson said: Remeber the 3 magic words for V-day – "MAPLE BACON CUPCAKES". Now, that's love. http://bit.ly/ft80Fo #bacon #cupcakes #nomnomnom [...]

  2. deviantmonk says:

    these are pretty much the best thing to happen to cupcakes since the invention of cake. and cups to put them in.

  3. Joanne says:

    I don’t ADORE bacon on it’s own either but I do love it in salty-sweet mixtures. These cupcakes are beautiful! I’m sure you made your husband’s day with these.

  4. Eliana says:

    I’m digging all the love that bacon is getting in the dessert world. These cupcakes look to die for. I could not be trusted around a batch of them.

  5. Jenna says:

    I can now have dessert for breakfast. My life is complete.

  6. Michelle says:

    I bet my son would flip over these. :) The photo of the hands holding the cupcake made me smile- totally reminded me of the cover of that one book in the Twilight series! LOL

  7. I wish I could just sprinkle bacon bits over my life. The smoky salted bacon pairs so deliciously well with sweets. I made similar bacon dressed maple cupcakes with a spiced rum cream cheese frosting a few months back…and I believe my Big Pig Bacon Bark is amongst the most popular treats to come out of my kitchen. Great recipe!! Looks delightful.

  8. I bet these taste incredible with the bacon! I’ve never baked with it before but would love to try. This seems so fun! Thanks for sharing.

  9. I’m making these for my office! Ok, may be a stupid question – If I make them the night before they will need to be refrigerated until the next morning when I bring them in, right? Will the bacon get gross if I refrigerate them? Maybe I’d just have to spare the garnish… I can’t imagine cold, chewy bacon garnish would taste good…

    • Hi Kristen, Your office must love you! For the cupcakes just keep them in an air tight container. For the garnish, the bacon won’t be good the next day so either use pre-cooked bacon at the store that you can just throw on before you get to the office or you can use another garnish. We actually used spiced ginger cubes the next day and it was great.

  10. [...] Maple Bacon Cupcakes – The Fresh Fridge [...]

  11. Anonymous says:

    how many servings?

  12. [...] used the recipe I found at THE FRESH FRIDGE and adapted it ever so slightly.  I was worried that there wasn’t enough sugar at [...]

  13. cake baker says:

    these cupcakes are amazing!!

  14. Little Miss Cupcake says:

    My boyfriend absolutely loves when I make these, but for some reason they never come out nice. They always seem to sink inwards. They still taste amazing though!

  15. My question would be: Are they fit and tasty enough for a cupcake contest?? True answer, please!!
    Thanks.
    Kirsten

  16. Krystle says:

    How much is “one stick” of butter?

  17. Jenn says:

    Just wanted to clarify – you use pure maple syrup, correct? Thanks!

  18. [...] Recipe modified from The Fresh Fridge – for in-depth directions, check out her tutorial. [...]

  19. Katie says:

    When I found this recipe, I was super excited to make them! They do indeed sound delicious. I attempted to make these twice and both times they came out flat on top and extremely too moist. (Who knew a dessert could be TOO moist?!) I also found the ginger to be distasteful, even though the second time I made them I reduced the amount of ginger. The frosting was too runny for my style. I added cooked and crumbled bacon to the frosting because the garnish was not enough for the whole entire not-quite-cupcake. Thanks for the recipe though!

  20. Bacon lover says:

    This recipe is amazing i tried it last week. Everyone was raving on about them even my dads pastry chefs.

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