Maple Bacon Cupcakes

That’s right, I said Maple Bacon Cupcakes.

Maple Cupcakes w/ a Maple Cream Cheese Frosting & topped w/ Candied Bacon.

These babies taste like Sunday morning brunch – like french toast drizzled w/ syrup & bacon on the side – except all in one bite!

The original cupcake & frosting recipe can be found on Country Living.

I however, did not have all the ingredients. Casual case of not checking my pantry before starting. Happens to me all the time to be honest & if possible, I improvise. I mean who wants to go to the store mid recipe. I personally detest it. There is nothing worse than having to leave your mixing bowl filled w/ half of the ingredients only to realize you don’t have enough brown sugar or granulated sugar. *this literally happened to me earlier this week*

PRO TIP: Always read the ingredients & instructions before beginning a recipe. Check to ensure you have the allotted time & necessary ingredients. If you are missing something, before jetting off to the store simply do a quick search if there is something you can substitute.

NOTE: the below are the ingredients I used – substitutions will be noted. If you want to follow the original recipe, simply visit Country Living. However, the cupcakes I made turned out amazing. So, feel free to use my version too!



  • 2½ c. all-purpose flour (I didn’t have enough all purpose flour, shocking, so I use the below combination)
  • 1 C – bread flour
  • 1 C – all-purpose flour
  • 1/2 C – whole wheat pastry flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¾ tsp. ground ginger
  • 1 stick unsalted butter (softened)
  • ½ c. light-brown sugar
  • 2 large eggs
  • 1¼ c. maple syrup
  • (I hear you cannot skimp on this & using pure maple syrup is the way to go. I used Market Pantry Original Syrup & the texture & taste was perfect)
  • 2 tsp. vanilla extract
  • ½ c. Buttermilk
  • (Like most, I don’t keep buttermilk in my kitchen. I never use it & when I do it only is a small amount. If you have cream of tartar, you can substitute milk w/ this. Here is how.)
  • I used:
  • 1/2 C – unsweetened vanilla cashew milk w/ a shade less than 1 teaspoon of cream of tartar.


  1. Heat oven to 350 degrees F.
  2. Sift together the flour, baking powder, baking soda, salt, & ginger. If you don’t have a sifter, simply use a whisk. Set aside.
  3. Beat the butter & sugar together using a mixer & paddle attachment. Beat on medium speed until fluffy.
  4. Add the eggs, syrup, & vanilla. Beat until combined.
  5. Stir in flour mixture, alternating with the buttermilk (or substitution).
  6. Lightly grease your muffin tin. Or, line them w/ cupcake holders.
  7. For regular sized cupcakes, bake for 18 minutes. For mini cupcakes, bake for 10 minutes.
  8. Cool completely.



  • 1 c. unsalted butter (softened)
  • 3 oz. cream cheese (I used fat free)
  • .67 c. dark-brown sugar (I used light)
  • ¼ tsp. salt
  • ¾ c. maple syrup (I used Market Pantry Original Syrup)
  • ¾ tsp. vanilla extract
  • 1 c. confectioners’ sugar


  1. Beat the butter, cream cheese, brown sugar, & salt in a medium bowl with a mixer set on medium speed until light and fluffy, about 3 minutes.
  2. Continue beating, and add the maple syrup and vanilla.
  3. Gradually add the confectioners’ sugar, increase the speed to high, and beat until light and fluffy, about 1 minute.
  4. Chill for 1 hour before using.


The easiest method to icing the cupcakes is using a butter knife to smooth the frosting onto the tops.

If you do not have the decorating tools, simply take a gallon size Ziploc bag & using a spatula scoop the frosting into the bag. Cut a small hole in the corner of the bag to pipe the icing. In a circular motion, moving upwards & in you will be able to create the peak of icing.  Caution: bagging your icing may get a little messy – it did for me! Have fun with it! If you made regular sized cupcakes the hole you cut in the corner of your bag will need to be smaller than if you made minis. Always start smaller. You can always make the hole bigger but once the hole is cut you cannot make it smaller!


Candied bacon recipe courtesy of Amanda Trouba – Some Sweet Vintage Boutique


  • 3-8 slices of bacon (depending on if you make full size or mini cupcakes)
  • maple syrup
  • cinnamon
  • a lot of brown sugar


  1. Preheat oven to 425 degrees F.
  2. Line a cookie sheet w/ aluminum foil.
  3. Place a wire cooling rack on top of the cookie sheet.
  4. IMPORTANT: the wire rack needs to be smaller than the cookie sheet to ensure the bacon grease & excess sugar fall onto the cookie sheet & not into your oven.
  5. Cover the bacon strips w/ brown sugar. A lot of it.
  6. Place the strips on wire rack.
  7. Cover w/ more brown sugar.
  8. Drizzle some maple syrup on them & sprinkle some cinnamon.
  9. Bake until it is as crispy as you want it.
  10. Cut into chunks & top cupcakes.
  11. Eat leftover candied bacon!

Enjoy! Let me know if you make them & how they turn out! If you have any questions on the ingredients or directions, please comment below!


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