Maple Bacon Cupcakes are a delightful fusion of sweet and savory, perfect for those who love a little twist in their baked goods. The combination of maple syrup and bacon creates a unique flavor profile that’s sure to impress at any gathering.
All-purpose flour serves as the base, giving your cupcakes structure. Granulated sugar sweetens the batter without overpowering the other flavors. Baking powder helps the cupcakes rise and become fluffy. A pinch of salt enhances all the flavors, balancing the sweetness.
Butter adds richness and moisture, creating a tender crumb. Eggs are essential for structure and moisture, binding everything together. Whole milk adds further moisture and helps create a smooth batter. Vanilla extract adds a warm, aromatic note that complements the maple.
Maple syrup is the star player, infusing the cupcakes with its distinct, rich sweetness. Bacon provides a savory, smoky contrast and a bit of crunch. Finally, powdered sugar is used for the glaze, adding a sweet, decorative finish.
These cupcakes are perfect for a brunch spread, paired with a fresh fruit salad or a savory quiche. They also make a fun, unexpected addition to a dessert table, especially when served with a scoop of vanilla ice cream.
First, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This ensures the cupcakes don’t stick and are easy to remove. In a bowl, whisk together the flour, baking powder, and salt. This step evenly distributes the baking powder, ensuring an even rise.
In a separate large bowl, beat the butter and sugar together until the mixture is light and fluffy. This process, known as creaming, incorporates air into the batter, which is crucial for a light cupcake. Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.
Mix in the vanilla extract. It might seem like a small addition, but it rounds out the flavors beautifully. Gradually add the flour mixture and milk to the butter mixture. Do this in stages, alternating between the dry ingredients and milk, starting and ending with the flour. This method prevents the batter from becoming too dense.
Now, fold in the maple syrup and half of the crumbled bacon. Be gentle to keep the batter airy. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This gives them space to rise without overflowing.
Bake for 18-20 minutes. You'll know they’re done when a toothpick inserted into the center comes out clean. Remove them from the oven and let them cool on a wire rack.
For the glaze, mix the powdered sugar with 2 tablespoons of maple syrup until smooth. Drizzle this over the cooled cupcakes and sprinkle them with the remaining bacon bits for a perfect finish.
Share