Maple Bacon Cupcakes

by Allison @ Alli 'n Son on June 23, 2011

Yes, you read that right. Bacon. In cupcakes. And guess what, they are actually pretty good.

Last weekend I decided to make something special for Hubs. It was Father’s Day after all. I wanted to make something just for him. Something that I would never make just to make it. Because honestly, they didn’t sound good to me.

Bacon? In a cupcake? Ummm, I think I’ll pass.

Yet Hubs LOVES bacon. He’s slightly obsessed with it. The poor man, all he ever gets at home is turkey bacon, because I can’t stand the greasy, chewy, fatty real stuff. So he never gets real bacon. Oh how he suffers.

So for Father’s Day I put aside my taste buds and made something just for him. I’m such a good wife. And you know what? They weren’t half bad.

Although, to be fair, my favorite part was the frosting. Actually, that’s my favorite part about any cupcake. If it doesn’t have good frosting, I’m not eating it. Okay, I’ll probably still eat it, it’s a cupcake after all, but I won’t be happy about it.

The thing that makes the frosting oh-so-delicious is that I used brown butter instead of plain old butter. What is brown butter, you may be wondering? Why, it’s butter, heated until little brown flecks form. The melted butter takes on a golden hue and gives off a heavenly nutty aroma. Oh. My. It’s delectable. I could eat it by the spoonful.

The frosting I mean. Not the butter.

Maple Bacon Cupcakes

So, for all of you bacon lovers out there who also happen to love cupcakes, this recipe is for you. Or for anyone who’s a little adventurous. Or for someone who likes a little bit of salty with their sweet.

Maple Bacon Cupcakes

Maple Bacon Cupcakes with Browned Butter Maple Frosting

Yield: 12 cupcakes

Maple Bacon Cupcakes with Browned Butter Maple Frosting

Maple bacon cupcakes, sure to satisfy any cravings you may have, sweet, salty and everything in between.


    Maple Bacon Cupcakes
  • 1-1/2 cups all-purpose flour
  • 1-3/4 teaspoons baking powder
  • 1/2 cup unsalted browned butter
  • 1 tablespoon bacon fat {from the cooked bacon}
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tablespoons maple syrup {the real stuff, not pancake syrup}
  • 1/2 cup milk
  • 12 slices bacon {reserve 2 tablespoons for the frosting}
  • Browned Butter Maple Frosting
  • 1/2 cup unsalted butter, browned
  • 3 tablespoons maple syrup {the real stuff, not pancake syrup}
  • 2 tablespoons milk
  • 3 cups powdered sugar
  • 2 tablespoons bacon pieces


    Maple Bacon Cupcakes
  1. Cook the bacon according to package directions. Crisp-cook the bacon, you don't want any chewy, greasy pieces.
  2. Place on a paper towel-lined plate and allow to cool.
  3. Crumble into tiny pieces, about 1/2 cup.
  4. Save 2 tablespoons of the crumbled bacon for the frosting.
  5. Reserve 1 tablespoon of the bacon fat for the cupcakes.
  6. Preheat oven to 350º. Line 12 muffin tins with paper liners or spray with nonstick spray. Set aside.
  7. To brown the butter, heat a medium pot over medium heat. Add the butter, cut into pieces, and whisk as it melts.
  8. After the butter melts, it will foam up a little, this is supposed to happen. Brown flecks will start to form in the butter. Watch it closely.
  9. Once the butter has a golden brown color and a nutty aroma, it's done. This can happen rather quickly and the butter can go from browned to burnt in a matter of seconds. I learned this one the hard way.
  10. Pour the butter into a bowl and allow to cool. Don't let it cool in the pot, as it will continue to cook and could burn. {For a great photo tutorial, check out How to Brown Butter on Simply Recipes.}
  11. In a small bowl whisk together the flour and baking powder.
  12. In a large bowl of an electric mixer, on medium speed mix together the browned butter, bacon fat and sugar until fluffy.
  13. Add the eggs and 2 tablespoons maple syrup. Beat well.
  14. Add the flour mixture and milk, alternating, on low speed until just combined.
  15. Stir in all of but 2 tablespoons of the bacon pieces.
  16. Using an ice cream scoop, evenly divide the batter between the prepared muffin tin.
  17. Bake for about 20 minutes, or until a tooth pick inserted into the center comes out clean.
  18. Cool in the pan for 10 minutes, then move to a wire rack to cool completely.
  19. Browned Butter Maple Frosting
  20. Brown the butter as directed above.
  21. In the bowl of an electric mixer, beat together the butter, maple syrup and milk together on low speed until combined.
  22. Add powdered sugar and beat on medium speed until light and fluffy.
  23. If the frosting is too thick, add a few more drops of milk. If it is too thin, add a little more powdered sugar.
  24. Frost cooled cupcakes and sprinkle with the remaining bacon pieces.


Adapted from The Cupcake Bible Enjoy with a glass of milk. And beware, these babies are rich.

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