Salty, sweet, and irresistibly rich, these Maple-Bacon Buttercream Cupcakes deliver a decadent balance of comfort food and dessert!
Growing up with two younger brothers, let’s just say that bacon was considered a pantry staple in our household. Half the time our mom started frying a batch, there was nothing left over after the boys tsunamied through the kitchen! One of the best parts of living in my own apartment now is that I no longer have to compete for the last few slices of bacon. Since I don’t have to worry about this tasty ingredient disappearing before my eyes, I also finally have the time to explore different ways to enjoy bacon’s savory goodness. After a few too many evenings spent watching “The Great British Bakeoff,” I decided to try incorporating bacon into some of my baked goods. Perhaps the most successful of my attempts would be these maple-bacon buttercream cupcakes, which disappear almost as fast as any bacon left on the counter in my family’s kitchen.
This fun twist on the classic cupcake hits all the right notes. The coconut and almond flour ensure that every bite is tender and moist. Butter and maple syrup infuse these cupcakes with deep sweetness. Bacon fat adds richness, while the smoky, salty bacon pieces present a satisfying contrast to the sweet undertones. The light and creamy maple buttercream frosting ties everything together. The finishing touch? A topping of crumbled bacon that gives these cupcakes a crunchy finish.
These maple-bacon buttercream cupcakes have become a favorite dessert of mine, and I’ve found that they are always a hit at gatherings with friends and family! Whether you are craving something sweet or something savory, these cupcakes deliver a balance that’s sure to satisfy everyone. But don’t take my word for it—go ahead and give this recipe a try for yourself! Just remember to keep the bacon hidden if you have any growing boys hanging around.
Maple syrup: the history, the craft, the future
These days, most of us probably consider maple syrup to be a common pantry ingredient. But this sweet topping has a long and rich history that stretches back to the indigenous peoples of North America. These communities were the first to harvest sap from sugar maple trees, long before European settlers had arrived on the continent. Native peoples developed methods of collecting sap from maple trees and boiling it into a concentrated syrup. When Europeans arrived in North America, they adopted these techniques and gradually made maple syrup a cornerstone of early American cuisine. Today, about 70% of the world’s maple syrup supply is produced in Canada. In the United States, Vermont is the top producer of maple syrup, with maple syrup season starting in early spring. After sap is collected from maple trees, it is boiled down until it has thickened and developed its iconic sweetness. It takes nearly 40 gallons of sap to produce a single gallon of maple syrup, making the harvesting season no small enterprise! The next time you pop open a bottle of maple syrup, you’ll know that you are tapping into the flavors of the past.
How do I store leftovers?
I personally recommend eating these cupcakes as quickly as possible, since I have found they taste best when they’re fresh. But if you don’t manage to get through a whole batch in one sitting, you can absolutely store these for later enjoyment. Simply place any remaining cupcakes in an airtight container and store in the fridge for up to 4 days. If you’d like to store your cupcakes for longer, you can also freeze unfrosted cupcakes for up to 2 months. Thaw frozen cupcakes in the fridge overnight and then frost before serving. I find that the frosting and bacon toppings work best when they’re fresh, so I absolutely suggest whipping up a fresh batch of frosting for your thawed cupcakes.
Serving suggestions
There is absolutely nothing wrong with eating a cupcake on its own. In fact, it is something I do often. But these versatile cupcakes are also great to pair with a range of other dishes. Planning a cupcake platter for a wedding, birthday, or baby shower? You could serve these maple-bacon cupcakes with these Carrot Cake Cupcakes, Lemon Cupcakes, or even these delightful Brownie Cupcakes. Planning to serve your maple-bacon cupcakes after a family meal? You could absolutely preface your cupcakes with some other maple-inspired side dishes to set the mood! I’d have to suggest these Maple-Glazed Carrots, Maple-Tahini Grilled Sweet Potatoes, or even these Maple-Roasted Brussels Sprouts.
Ingredients
For The Cupcakes:
- 8 slices hickory-smoked bacon fat reserved, refrigerated overnight
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup + 2 tablespoons butter softened to room temperature
- 1/2 cup coconut sugar
- 1/4 cup + 2 tablespoons pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
For The Frosting:
- 1/2 cup + 1 tablespoons butter softened to room temperature
- 3 tablespoons bacon fat refrigerated
- 1/2 cup + 2 tablespoons pure maple syrup
Instructions
- Place a large pan over medium heat and cook the bacon until golden brown and crispy. Place a small strainer over the top of a glass jar and strain the bacon fat into the jar. Finely dice 4 slices of the bacon and leave the rest intact. Set the bacon aside and place the fat into the fridge overnight.
To Make The Cupcakes:
- Preheat your oven to 350°F and line 11 holes of a muffin tin with cupcake liners.
- In a medium bowl, stir together the almond flour, coconut flour, salt, and baking powder until well mixed. Set aside.
- In a large bowl, beat the butter and coconut sugar on high speed using an electric hand mixer until well combined. Add in the maple syrup, eggs, vanilla extract, and maple extract. Beat until well combined.
- Add the dry ingredients, along with the 4 sliced of diced bacon, into the butter mixture and mix until well combined. Let the batter rest for 5 minutes to let the coconut flour begin to absorb the moisture.
- Spoon the batter into the muffin tin until the liners are about 3/4 full. The dough is very thick, so you'll need to spread it out to get a nice, flat top.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 22-23 minutes. Let cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely (about 1 hour) before frosting.
To Make The Frosting:
- Beat the softened butter and bacon fat in a large bowl on high speed until light and fluffy. Pour in the maple syrup and beat again until fluffy and well combined, scraping the sides of the bowl down as needed.
- Place the frosting into a piping bag and pipe onto the cupcakes. Chop up remaining bacon and place on top for garnish.
- Serve!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Wow–what a wonderfulm different kind of cupcake! Love bacon & can’t wait to try this! Thank you!
A delightful twist on cupcakes, combining the best of both worlds!