These easy maple bacon cupcakes from a mix are a sweet-and-savory dream! Made with vanilla cake mix, real maple syrup, and crispy bacon crumbles, they’re perfect for a quick dessert or a breakfast-inspired treat. I top each one with smooth maple buttercream and a thick piece of candied bacon for an indulgent, show-stopping finish. My foolproof maple bacon cupcakes recipe is all about flavor without the fuss!
Bacon Cupcakes with Maple Frosting
I make my maple bacon cupcakes with cake mix and infuse them with real maple syrup and crispy bacon pieces for the perfect blend of sweet and savory flavors. The cake mix not only saves time, but it also guarantees reliable results for each and every batch. And the additions of real maple syrup, crunchy bacon bits, and just a hint of cinnamon make these bacon cupcakes taste totally homemade.
Topped with smooth, creamy maple frosting and a crunchy candied bacon strip, these cupcakes feel fancy but take less than an hour to make. They’re the perfect ending to a yummy breakfast-for-dinner situation. I promise I won’t tell if you eat one (or three!) for breakfast the next morning!
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Best Maple Syrup for Baking
In testing, I found that grade A dark maple syrup produced the strongest maple flavor. There are many different kinds of maple syrup, ranging in color and flavor from light to dark. The darker the color, the richer the taste, which is what we want in this recipe! Dark amber, dark, or very dark… or anything labeled as “robust” works great. Lighter syrups will be difficult to detect and may be overpowered by the bacon flavor of these cupcakes.
You can use maple-flavored table syrup or maple extract in your cupcakes if you don’t have access to the real deal, but I truly recommend it if you can get it.
Maple Bacon Cupcakes with Cake Mix
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Baking Sheet
- Hand Mixer or Stand Mixer
- Piping Tip Set
Ingredients
For the Cupcakes
- 13.25 ounces vanilla cake mix (1 box)
- ½ teaspoon ground cinnamon
- ¾ cup water
- ¼ cup pure maple syrup *
- ⅓ cup vegetable oil **
- 3 large eggs
- ½ cup finely crumbled cooked bacon
For the Candied Bacon
- 12 strips raw bacon about 2 inches long each
- ¼ cup brown sugar
For the Maple Buttercream
- ½ cup unsalted butter room temperature (1 stick)
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2¼ cups powdered sugar
Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- Mix the cake mix, cinnamon, water, maple syrup, vegetable oil, and eggs together in a large bowl.13.25 ounces vanilla cake mix, ½ teaspoon ground cinnamon, ¾ cup water, ¼ cup pure maple syrup, ⅓ cup vegetable oil, 3 large eggs
- Add the crumbled bacon and mix to combine.½ cup finely crumbled cooked bacon
- Divide the cake batter between the wells of the cupcake tin, making sure to fill each one about ⅔ of the way full.
- Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the pan and allow them to cool on a wire rack before frosting.
For the Candied Bacon
- Place the bacon on a wire rack set over a rimmed baking sheet.12 strips raw bacon
- Lightly press 1 teaspoon of brown sugar into the top of each piece of bacon.¼ cup brown sugar
- Bake in a 350°F oven for 20-25 minutes, or until the bacon is golden brown.
- Remove the bacon from the oven and place it sugar side up on a paper towel to drain any excess grease from the bottom.
- Set aside until ready to use.
For the Maple Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 1 minute.½ cup unsalted butter
- Add the maple syrup and vanilla extract and mix to combine.3 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract
- With the mixer on low speed, slowly add the powdered sugar.2¼ cups powdered sugar
- Once all of the powdered sugar has been added, turn the mixer to medium speed and beat until the frosting becomes light and fluffy, about 30 seconds. If the frosting is too dry, add 1-2 tablespoons of milk.
- Transfer the buttercream to a piping bag fitted with your choice of tip.
- Frost the cooled cupcakes and garnish each with a piece of candied bacon.
Notes
- Buy good quality bacon for this recipe, as it is the star of this cupcake!
- Take care not to overmix the cupcake batter, as this can lead to tough, dense cupcakes.
- When cooking the bacon strips, make sure to keep an eye on it in the oven as the time may vary depending on how thick your bacon is sliced.
- The bacon strips and crumbled bacon can be cooked up to 2 days in advance and stored in an airtight container in the refrigerator until ready to use.
- Make sure the butter for the frosting is room temperature; otherwise, it may end up lumpy.
How to Make Maple Bacon Cupcakes Step-by-Step
Mix the Batter: Preheat your oven to 350°F, line a 12-count cupcake tin with paper liners, and set aside. Mix 13.25 ounces (1 box) of vanilla cake mix, ½ teaspoon of ground cinnamon, ¾ cup of water, ¼ cup of pure maple syrup, ⅓ cup of vegetable oil (you can use some of the rendered bacon fat 1:1 in place of the oil for extra flavor!), and 3 large eggs together in a large bowl.
Fold in the Bacon: Add ½ cup of finely crumbled cooked bacon and mix to combine. Take care not to overmix the batter, or your cupcakes could turn out dry and dense. I like to use a rubber spatula.
Portion the Cupcakes: Divide the cake batter between the wells of the cupcake tin, making sure to fill each one about ⅔ of the way full. I like to use a cookie scoop or a ¼-cup measuring cup to make sure my cupcakes all turn out the same size.
Bake the Cupcakes: Bake your bacon cupcakes in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and allow them to cool on a wire rack before frosting.
Sugar the Bacon: Place 12 strips of raw bacon on a wire rack set over a rimmed baking sheet. Lightly press 1 teaspoon of brown sugar into the top of each piece of bacon (¼ cup total).
Candy the Bacon: Bake your sugared bacon strips in a 350°F oven for 20-25 minutes, or until the bacon is golden brown and candied. Remove the bacon from the oven and place it sugar side up on a paper towel to drain any excess grease from the bottom. Set aside until ready to use.
Beat the Maple Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of room-temperature unsalted butter on medium speed until light and fluffy, about 1 minute. Add 3 tablespoons of pure maple syrup and 1 teaspoon of vanilla extract and mix to combine. With the mixer on low speed, slowly add 2¼ cups of powdered sugar. Once all of the powdered sugar has been added, turn the mixer to medium speed and beat until the frosting becomes light and fluffy, about 30 seconds. If the frosting is too dry, add 1-2 tablespoons of milk.
Frost the Cupcakes: Transfer the maple frosting to a piping bag fitted with your choice of tip (I used a Wilton 1M). Alternatively, you can place the frosting in Ziplock bag with the tip cut off. Frost the cooled maple bacon cupcakes and garnish each with a piece of candied bacon.
How to Store
Store leftover maple bacon cupcakes in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold or at room temperature.
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