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4.25 from 4 votes
Bacon and Maple Infused Cupcakes
Bacon and Maple infused cupcakes make for a fantastic breakfast or anytime treat
Servings: 12
Author: trisha haas
What You Need
  • 1 1/2 cups all purpose flour I used bread flour with no issues
  • 1 3/4 tsp baking powder
  • 1/2 cup 1 stick unsalted butter, softened (do not substitute)
  • 3/4 fine granulated sugar
  • 2 eggs I use cage free
  • 3 tbsp maple syrup
  • 1/2 cup milk
  • 8 slices of bacon crispy and chopped
  • 1/2 cup unsalted butter softened
  • 3 tbsp maple syrup
  • 2 tbsp milk
  • 3 cups of powdered sugar
  1. Preheat over 350. Line muffin tins with baking ups. I always spray my paper cups with nonstick flour baking spray to make them easier to peel.
  2. Beat 1/2 cup of butter and sugar into bowl until fluffy. Add eggs and 3 tbls of maple till mixed. Add flour and 1/2 cup milk. Beat at low speed. Stir in all but tbls of chopped bacon. Spoon batter into cups.
  3. Bake 20 minutes or until toothpick clean. Cool completely.
  4. For frosting, beat 1/2 cup butter, 3 tablespoon of maple and 2 tbls milk into bowl for 1 minute. Add powdered sugar, beat until fluffy.
  5. Frost cooled cupcakes and top with left over bacon bits.
  6. Right before serving, smother with extra syrup.