The Best Irresistible Maple Bacon Cupcakes for Your Fall Brunch

There is something magical about the smell of maple on a crisp fall morning. It makes your whole house feel warm and inviting. These Maple Bacon Cupcakes bring that cozy feeling right to your kitchen table. They are the perfect mix of sweet and salty flavors.

You do not need to be a pro baker to make these. I will guide you through every simple step. Your family will love the fluffy cake and the crunchy bacon. It is a treat that everyone will remember. Let’s get baking together today.

Why You Will Love This Recipe

This recipe is a total winner for any weekend gathering. It delivers a perfect sweet and savory balance that is hard to resist. The maple syrup adds a rich and natural sweetness to the sponge. The candied bacon adds a salty crunch that is so satisfying.

It is also a great choice for busy fall weeknights or lazy Sundays. You can make the bacon ahead of time to save minutes. Kids love helping with the frosting and the bacon sprinkles. It is a fun family activity that ends with a delicious reward.

Simple Cooking Steps

Making these cupcakes is much easier than it looks. You start by making the candied bacon in the oven. Then you mix your dry and wet ingredients separately. This ensures your Maple Bacon Cupcakes stay light and airy. Even beginners can master this method with total confidence.

Ingredients You Will Need

Most of these items are likely in your pantry right now. I love using pure maple syrup for the best flavor possible. Fresh eggs and real butter make a huge difference in the texture.

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.5 cup granulated sugar
• 0.25 cup light brown sugar
• 1 large egg, room temperature
• 0.5 cup sour cream
• 0.25 cup pure maple syrup
• 1 teaspoon vanilla extract
• 6 slices thick-cut bacon
• 2 tablespoons brown sugar
• 1 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar
• 2 tablespoons pure maple syrup (for frosting)
• 0.25 teaspoon fine sea salt

Step-by-Step Directions

1. Preheat your oven to 375°F (190°C) and line a sheet with parchment.
2. Lay bacon slices down and sprinkle with 2 tablespoons brown sugar.
3. Bake for 15-20 minutes until crispy, then cool and chop.
4. Reduce oven to 350°F (175°C) and line a muffin tin.
5. Whisk flour, baking powder, baking soda, and salt in a bowl.
6. Cream 0.5 cup butter with both sugars until very fluffy.
7. Beat in the egg, sour cream, maple syrup, and vanilla.
8. Add dry ingredients slowly and mix until just combined.
9. Fill liners and bake for 18-20 minutes until a toothpick is clean.
10. Cool completely on a wire rack before you start frosting.
11. Beat 1 cup butter, then add powdered sugar, syrup, and salt.
12. Pipe the frosting and top with your crispy candied bacon.

Best Ways to Enjoy It

These cupcakes are the star of any brunch spread. Serve them alongside a hot cup of coffee or tea. The warmth of the drink brings out the maple notes. You can also serve them as a unique dessert after dinner. They look beautiful on a wooden serving board.

Storage and Reheating

You should keep these cupcakes in the fridge. The bacon stays best when kept cool and dry. Use an airtight container to keep the sponge soft. They will stay fresh for three days easily. If you want them warm, let them sit out for twenty minutes.

Recipe Tips for Best Results

• Use room temperature eggs for a smoother batter.
• Do not overmix the batter or the cakes will be tough.
• Check the bacon early so the sugar does not burn.
• Wait for cupcakes to cool fully before you frost them.
• For a holiday twist, add a pinch of cinnamon.
• Use a piping bag for a professional look at home.
• Always use real maple syrup instead of pancake syrup.

Easy Flavor Ideas

• Add chopped walnuts for an extra crunch in the batter.
• Try a dairy-free butter swap for a different diet.
• In the summer, swap bacon for fresh peach slices.
• Use honey instead of maple for a milder floral taste.
• Dust with a little cocoa powder for a rich finish.

Common Questions

Can I make these ahead of time?

Yes, you can bake the cakes a day early. Keep them in a sealed container at room temperature. Add the frosting and bacon right before you serve them.

How do I know the bacon is done?

The bacon should look dark golden and feel stiff. It will crisp up even more as it cools down. Watch it closely during the last five minutes of baking.

Will my kids like the bacon on top?

Most kids love the sweet candy coating on the bacon. It tastes like breakfast in a dessert form. You can always leave it off a few for picky eaters.

I hope these cupcakes bring a little extra joy to your fall weekends. There is nothing better than sharing a homemade treat with the people you love. Happy baking!

— Lidia

Maple Bacon Cupcakes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings 12 servings

Calories 450 kcal

Ingredients

  

• 1.5 cups all -purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon sal t
• 0.5 cup unsalted butter, softened
• 0.5 cup granulated sugar
• 0.25 cup light brown sugar
• 1 large egg , room temperature
• 0.5 cup sour cream
• 0.25 cup pure maple syrup
• 1 teaspoon vanilla extract
• 6 slices thick -cut bacon
• 2 tablespoons brown sugar
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons pure maple syrup
• 0.25 teaspoon fine sea salt

Instructions

 

• Preheat oven to 375°F (190°C). Lay bacon slices on a parchment-lined baking sheet and sprinkle with 2 tablespoons brown sugar. Bake for 15-20 minutes until crispy, then cool and chop into small pieces.
• Reduce oven temperature to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• In a large bowl, cream 0.5 cup butter with granulated and brown sugars until light and fluffy. Beat in the egg, sour cream, 0.25 cup maple syrup, and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Divide batter evenly among muffin liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
• To make the frosting, beat 1 cup softened butter until creamy. Gradually add powdered sugar, 2 tablespoons maple syrup, and sea salt. Whip until light and airy.
• Pipe the frosting onto the cooled cupcakes and garnish with the chopped candied bacon pieces.