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bacon maple cupcakes

Bacon Maple Cupcakes

These bacon maple cupcakes bring the perfect mix of salty and sweet. With soft vanilla cake, creamy maple buttercream, and crispy candied bacon on top, they’re a fun twist on a classic dessert—ideal for brunch, birthdays, or just because.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Brunch Treat, Dessert
Cuisine: American, comfort food, Fusion
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 box vanilla cake mix
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1/2 cup unsalted butter melted
  • 3 eggs
  • 1 tsp vanilla extract
  • 6 slices bacon cooked and chopped
For the Candied Bacon Garnish:
  • 4 slices thick-cut bacon
  • 2 tbsp brown sugar
For the Maple Buttercream:
  • 1 cup unsalted butter softened
  • 2 1/2 cups powdered sugar
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
Pinch of salt

Method
 

Make the Candied Bacon
  1. 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.
Make the Cupcake Batter
  1. 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.
Bake the Cupcakes
  1. 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.
Make the Maple Buttercream
  1. Beat the butter until creamy (2–3 minutes). Slowly mix in powdered sugar. Add maple syrup, vanilla, and salt. Beat until light and fluffy.
Assemble the Cupcakes
  1. 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