If there’s one cupcake that always surprises people in the best way, it’s the bacon maple cupcake. This salty-sweet gem has everything going for it—pillowy soft cake, rich maple buttercream, and a crispy bacon topper that crunches just right.
I first fell in love with this combo after a weekend brunch in Montreal where maple syrup practically runs through the streets. The café served a pancake-style cupcake with a bacon chip on top, and I’ve been hooked ever since. So I came home, rolled up my sleeves, and started baking.
This recipe is a labor of love, but it’s also super easy. If you can stir a spoon and fry some bacon, you’ve got this!
Ingredients You’ll Need
For the Cupcakes:
- 1 box vanilla cake mix (or your favorite homemade base)
- 1/2 cup maple syrup (use the real stuff!)
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 3 eggs
- 1 tsp vanilla extract
- 6 slices bacon (cooked, cooled, and finely chopped)
For the Candied Bacon Garnish:
- 4 strips thick-cut bacon
- 2 tbsp brown sugar
For the Maple Buttercream:
- 1 cup unsalted butter (room temp)
- 2 1/2 cups powdered sugar
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
Step 1: Make the Candied Bacon
Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top. Lay out bacon strips and sprinkle each with brown sugar. Bake for 20–25 minutes until crispy and caramelized. Let them cool, then chop into small shards.
Step 2: Prepare the Cupcake Batter
In a large bowl, whisk together cake mix, eggs, milk, melted butter, maple syrup, and vanilla extract until smooth. Gently fold in the chopped cooked bacon (not the candied ones—we save those for topping).
Step 3: Bake
Line a muffin tin with cupcake liners and fill each 2/3 full. Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
Step 4: Make the Maple Frosting
Beat butter until creamy (about 2–3 minutes). Slowly add powdered sugar, 1/2 cup at a time. Add maple syrup, vanilla, and salt. Beat until fluffy. Taste test. You deserve it.
Step 5: Assemble
Once the cupcakes are cool, pipe or spread the maple buttercream on top. Sprinkle with candied bacon bits. If you want that Pinterest flair, add a full bacon shard standing upright.
Tips Before You Bake (Or While You’re Waiting for Them to Cool)
Use a cake mix? Go for it. I do it all the time. Just zhuzh it up with maple syrup and real butter—no one will know.
No piping bag? Snip the corner of a ziplock bag and get swirlin’. Rustic cupcakes are totally charming.
Want an extra kick? Add a tablespoon of bourbon to the frosting for that smoky-sweet balance. Boom: Bourbon Maple Bacon Cupcakes.
Crispier bacon = better texture. Soggy bacon on cupcakes is a crime. Make it crunchy.
Thinking savory? Skip half the sugar in the frosting and add more salt. Now it’s brunch.
Mini cupcakes work great too. Same recipe, just bake for 10–12 minutes instead. Perfect for parties!
Leftover frosting? Pipe it onto graham crackers or waffles. Thank me later.
Final Thoughts
Maple and bacon together? It shouldn’t work, but it does. In fact, it sings. These cupcakes are sweet, salty, creamy, crispy—all in one bite. Whether you’re baking for a birthday, brunch, or just because you need something delightful in your week, this recipe brings the wow factor without the fuss.
I’ve tested it with kids, friends, picky relatives—and it always disappears fast. So go ahead, give it a try. And if someone says bacon doesn’t belong in dessert? Don’t invite them next time.
Bacon Maple Cupcakes
Ingredients
Method
- Preheat your oven to 375°F (190°C). Lay thick-cut bacon strips on a wire rack over a foil-lined tray. Sprinkle brown sugar on top. Bake for 20–25 minutes until crispy. Let cool and then chop into small shards.
- In a large bowl, combine cake mix, eggs, milk, maple syrup, melted butter, and vanilla extract. Mix until smooth. Gently fold in the chopped cooked bacon.
- Line a muffin tin with cupcake liners. Fill each about 2/3 full. Bake at 350°F (175°C) for 18–20 minutes. Let them cool completely.
- Beat the butter until creamy (2–3 minutes). Slowly mix in powdered sugar. Add maple syrup, vanilla, and salt. Beat until light and fluffy.
- Frost each cooled cupcake with maple buttercream. Top with candied bacon shards or crumbles. Serve and enjoy!
Notes
- Don’t skip the candied bacon. It adds a crunchy, caramel-like finish that takes these cupcakes over the top.
- Want to spice it up? Add a splash of bourbon to the frosting for a smoky twist.
- For mini cupcakes, reduce bake time to 10–12 minutes.
- These cupcakes are best enjoyed within 2 days. Store leftovers in an airtight container in the fridge
FAQs: Maple Bacon Cupcake Edition
Can I use pancake mix instead of cake mix?
Nope. Pancake mix won’t give you the structure or sweetness you want in a cupcake.
Is it better to use thick or thin bacon?
Thick-cut bacon caramelizes better and holds up to the frosting. Thin bacon tends to shrivel and disappear.
Can I make these in advance?
Yes! Bake the cupcakes a day ahead and frost them the next day. Store in an airtight container.
Do these need to be refrigerated?
If your kitchen is warm, yes. Otherwise, they’re okay on the counter for a day. Longer than that? Chill ’em.
How do I make maple bacon cupcakes with cake mix even better?
Add a splash of maple extract or bourbon to the batter for deeper flavor.
Can I freeze them?
Sure! Freeze the unfrosted cupcakes and frost them fresh after thawing.
Is there a non-pork option?
Try turkey bacon or plant-based bacon. Crisp it up just like the regular stuff.
What’s the best drink to pair with these?
A strong coffee or a cold milk stout. Trust me.
Can I double the recipe?
Yep. Just don’t overcrowd your oven.
How long do leftovers last?
2–3 days max. But let’s be honest—there won’t be any.
