Maple Bacon Cupcakes

Maple Bacon Cupcakes

Course Dessert


Butter cake:

  • 1 c. butter softened
  • 1-1/2 c. granulated sugar
  • 4 lg. eggs
  • 3 c. all-purpose flour
  • 1 T. baking powder
  • 1 t. Salt
  • 1 c. milk
  • 2 t. vanilla
  • 12 cooked bacon slices broken into pieces

Maple frosting:

  • 1 c. butter softened
  • 16 oz. pkg. dark brown sugar
  • 1/2 c. evaporated milk
  • 1/4 t. baking soda
  • 1 T. light corn syrup
  • 4 c. powdered sugar
  • 2 T. maple flavoring


  • Preheat oven to 350 degrees.
  • Beat butter and granulated sugar at medium speed until creamy. Add eggs, one at a time, beating until blended.
  • Combine flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
  • Spoon batter into two paper cup lined muffin tins filling two-thirds full.
  • Bake for 12-15 minutes or until toothpick inserted comes out clean. Cool in pans for 10 minutes and remove to wire racks to cool completely.
  • To make frosting: melt butter in heavy saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly.
  • Stir in evaporated milk, baking soda and light corn syrup; bring to a boil stirring occasionally. Remove from heat and let cool.
  • Transfer caramel mixture to a large bowl. Gradually add powdered sugar to caramel mixture; beating at medium speed until creamy.
  • Stir in maple flavoring. Beat at high speed for 2 minutes or until creamy. Icing firms up quickly, so use immediately.
  • Frost each cupcake using a metal tip and top with bacon.