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A maple bacon cupcake with vanilla bean buttercream frosting and candied bacon garnish on a wood board, with more cupcakes in the background.

Maple Bacon Cupcakes

Eliza Cross
This easy maple bacon cupcakes recipe features vanilla bourbon buttercream frosting and maple brown sugar candied bacon crunch topping.
5 from 17 votes
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Prep Time 13 minutes
Cook Time 17 minutes
Maple Candied Bacon Crunch and Vanilla Buttercream 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 24
Calories 475 kcal

Equipment

Ingredients
  

  • 1 15.25 ounce box vanilla cake mix
  • 1 cup water
  • 3 large eggs
  • 3 tablespoons butter, melted
  • 1 tablespoon bacon grease, melted

Vanilla Bourbon Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 4 1/2 cups powdered sugar
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla bean paste
  • 1 pinch salt
  • 4-5 tablespoons heavy cream

Maple Candied Bacon Crunch Topping

  • 6 strips regular sliced bacon
  • 1/4 cup pure maple syrup
  • 3 tablespoons brown sugar

Instructions
 

To make the Vanilla Cupcakes:

  • Preheat the oven to 350 degrees F* and line cupcake pans with 24 paper liners.
  • In a large bowl, use an electric mixer on Low to mix together the cake mix, water, eggs, butter and bacon grease for 1 minute. Increase speed to High and beat for 1 more minute.
  • Divide the batter among the 24 cupcake cups.
  • Bake until a toothpick inserted in the cupcakes comes out clean, about 12 to 17 minutes. Cool completely on a wire rack before frosting.

To make the Maple Candied Bacon Crunch Topping:

  • Heat the oven to 375 degrees F. Line a baking sheet with aluminum foil, and top with a piece of parchment paper.
  • Pour the maple syrup in a shallow dish, and drag each slice of bacon through the syrup. Arrange bacon strips on the prepared baking sheet.
  • Sprinkle the brown sugar over the bacon, pressing gently to adhere.
  • Bake until the bacon slices start to brown, about 15 minutes. Blot the excess grease with paper towels.
  • Return pan to oven and continue baking until bacon is golden brown, crispy and bubbly, about 5 to 7 minutes longer. Remove from oven and let the pan cool on a rack for 5 minutes.
  • Blot excess grease with paper towels and cut 2 strips bacon in 1/2 inch pieces using kitchen scissors or a sharp knife. Chop the remaining bacon in small pieces. Spread on a piece of parchment paper and reserve.

To Make the Vanilla Bourbon Buttercream Frosting:

  • In a large bowl with an electric mixer on Medium speed, beat the softened butter until creamy. Continue beating and gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
  • Stop the mixer, scrape down the sides, and add the bourbon, vanilla paste and salt. Resume the speed on Medium and beat in the cream, 1 tablespoon at a time, until the frosting is the perfect spreading consistency. (If frosting is too thin, add a little more powdered sugar. If it's too thick, add a little more cream.)

To assemble the cupcakes:

  • Scoop the frosting in a pastry bag with a fluted or smooth tip. Frost the cupcakes with the Vanilla Bourbon Frosting. (You can also use a spreading knife if you prefer.)
  • Garnish cupcakes with the Maple Candied Bacon pieces. Serve at once. Makes about 24 cupcakes.

Notes

*If you live at high altitude and your cake mix has recommended adjustments such as the addition of flour or an adjusted baking temperature, follow those guidelines.
Leftover cupcakes can be stored tightly wrapped in the refrigerator for up to 3 days. (I put toothpicks in a few of the cupcakes and make a canopy with plastic wrap over the plate or dish so that the wrap doesn’t touch the frosting.)
If you can, store the candied bacon separately in the refrigerator. Slipping it inside a piece of folded parchment paper and then placing that pocket in a zip lock bag is ideal.
Remove the cupcakes from the refrigerator about an hour before serving time and let them come to room temperature. Garnish with candied bacon and serve.

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Nutrition

Serving: 1cupcakeCalories: 475kcalCarbohydrates: 60gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 330mgPotassium: 67mgFiber: 0.5gSugar: 45gVitamin A: 765IUCalcium: 55mgIron: 0.5mg
Nutritional Information Disclosure
Keyword buttercream frosting, candied bacon, cupcakes, maple bacon
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