Maple Bacon Cupcakes

 Tasty moist maple meat and butter cupcakes with a rich taste. This Maple Bacon Cupcakes are made with buttercream maple cream frosting and packs a lot of real bacon for every bacon lover!

I intend to make this Maple Bacon Cupcake for some time now. I originally wanted to share it in the fall, where I think this taste portrays November perfectly. But because that didn't happen, I want to share it in time for Father's Day because what father doesn't like bacon ?! Maple Bacon Cupcake has many flavors. You will love the combination of salted bacon and sweet maple syrup and tangy cream cheese!

I haven't been able to find maple sugar in stores, but I bought it on Amazon and it looks like Walmart now also sells it online. If that's an option for you then you don't need to adjust this recipe. If you can't find it or you really want to make this recipe now, you can use granulated sugar in these male cupcakes.

Finally, my secret to creating a beautiful design with this decoration is actually quite easy. About 2 years ago, I bought Russian Cake Tips and these big ball tips have been used to freeze all my cupcakes since then. There is an adjustment period for using this and I recommend using Wilton Stiff Frosting to distribute cupcakes until you are accustomed to using regular frosting.

The key to freezing this cupcake is turning the cupcake while turning the piping bag and slowly pulling it up.

As I said, it takes practice to get used to this and sometimes you have to rotate the bag so it doesn't freeze too hot. It's the same as ordinary freezing. The more bags take heat from your hands, the harder it is to make the pipe stiff. Try splashing little by little or cooling the frosting.

This moist Maple Bacon Cupcakes pack delicious flavors that can't be beaten. If you love frozen buttercream cream cheese and have a bacon lover in your life, this cupcake recipe is for you!


  • 2 1/2 cups plus 3 tablespoons of all-purpose flour
  • 1 cup of maple sugar (or 1 cup of granulated sugar instead of maple sugar)
  • 1 cup of granulated sugar
  • 1/2 teaspoon of baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon of salt
  • 2/3 cup shortening, packed
  • 1/4 cup unsalted butter, at room temperature
  • 1 cup of full fatty acid cream
  • 1/2 cup milk (I use half & half)
  • 3 large eggs
  • 3 1/2 teaspoons imitation maple extract/flavoring
  • 2 teaspoons of vanilla extract
  • 1/2 tablespoon of pure maple syrup

For Frosting Maple

  • 18 tablespoons (ie 1 cup plus 2 tablespoons) unsalted butter, at room temperature
  • 5 cups of powdered sugar
  • 2 teaspoons of artificial maple extract flavoring
  • 1/2 teaspoon salt
  • 12 ounces of cream cheese, soft
  • 1 cup of shortening, packed
  • 2 pounds of meat, finely chopped
  • Maple syrup, for decoration

1.  Preheat the oven to 325 degrees F. Align the muffin pan with a paper cup; set aside.
2. In a bowl that matches the paddle attachment, stir in flour, sugar, baking soda, baking powder, and salt.
3. With a low mixer, shake the butter and butter slowly. Change the mixer to medium and shake until the mixture has small crumbs.
4. In a medium bowl, stir in sour cream, milk, eggs, maple flavoring, vanilla extract, and maple syrup.
5. With a low mixer, slowly pour the mixture into the dry ingredients. Change the mixer to medium and shake until inserted; about 1 minute. Shake the sides of the bowl with a spatula and stir well.
6. Spoon 2 1/2 tablespoons of cake mixture into each cupcake. Bake in the oven for 27 minutes or until the toothpick inserted in the center comes out clean. Let the cupcake cool.
To make decoration
1. Meanwhile, freeze it. In a bowl that matches the mixer, shake the butter, refined sugar, salt, and maple flavoring. Once smooth, turn the mixer to medium and shake the chunks of cream cheese and shortening. Mix the frosting until smooth.
2. Fill the cake bag with the cupcake tip and freeze each cupcake. Frosting may need to be cooled in a cake bag to make the same design as the photo. Also, I use Russian Ball Tip to freeze every cupcake. See notes where to buy, if not, any cupcake tip will be done.
3. To make bacon, cook according to package instructions or to make it in the oven to heat to 400 degrees F. Row two baking sheets with baking paper and spread the bacon evenly on the sheet without touching. Bake for about 20 minutes or until the bacon turns golden brown. Transfer the bacon to tissue paper and cut it fine.
4. Add chopped bacon to the top of the cupcake and around the bottom icing. Sprinkle maple syrup on top of each cupcake if desired. 
5. Cupcake needs to be refrigerated for up to 30 minutes before serving.

This recipe is inspired by swanky recipes

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