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Maple Bacon Cupcakes

These maple bacon cupcakes are topped with maple buttercream and use the drippings from the bacon to really amp up the smoky-sweet flavor.

These maple bacon cupcakes are topped with maple buttercream and use the drippings from the bacon to really amp up the smoky-sweet flavor.

Scale:

Ingredients

For the cupcakes:

  • 12 strips high-quality uncured bacon, and reserve 1/2 cup bacon drippings
  • 2 1/4 cups all-purpose flour
  • 2/3 cup brown sugar
  • 1/2 cup milk
  • 1/2 cup maple syrup
  • 1/4 cup butter
  • 2 eggs
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt

For the frosting:

  • 1/2 cup butter
  • 3 cups confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup

Instructions

  1. Begin by cooking the bacon in a frying pan to desired level of crispiness. Reserve all drippings from cooking, and put to solidify in the fridge.
  2. Allow bacon to cool on a plate, then, using cooking scissors, cut 7 of the strips into small bits, about the size of small peas (I cut the strips in half, then snipped them up from there). Cut the remaining 5 strips into quarters (these will go on the top of the cupcakes). Set everything aside.
  3. Preheat the oven to 350ºF. 
  4. In a large bowl, cream the butter, solidified bacon drippings, sugar, and maple syrup. Then add the egg and milk. 
  5. In a separate bowl, mix together the dry ingredients.
  6. Add the dry ingredients to the wet in thirds. Finally, using a spatula, fold in the reserved bacon bits.
  7. Pour the batter into lined cupcake molds. Bake for around 30 minutes, or until a knife inserted in the center comes out clean.
  8. While the cupcakes are baking, make the frosting. Cream the butter, then add the vanilla and maple syrup. Lastly add in the confectioner’s sugar. Beat on medium speed until the frosting looks light and airy, about 2 minutes.
  9. Once the cupcakes have cooled, spoon the frosting into a zip-top bag. Cut a 1-centimeter slit in the corner of the bag. Starting in the center of the cupcake, pipe the frosting in a spiral out to the edge of the cupcakes. Top each cupcake with a quarter strip of bacon. Enjoy!

Notes

Make sure you’re using REAL maple syrup and none of that Aunt Jemima crap.