Maple. Bacon. Cupcakes.
Is your mouth watering yet?
With Father’s Day coming up on Sunday (aren’t you glad I reminded you?), I thought it would be a nice time to share this recipe. Tell any man that you are baking maple bacon cupcakes and watch his expression. You will see the instant desire. For your bacony cupcakes, of course!
I can’t take credit for this recipe. I can only take credit for having a super awesome friend (Hi, Kim!) that makes the most beautiful AND delicious cupcakes. I know at least one of you in Internet Land has tried a beautiful flower cupcake with funky chewy fondant frosting and dry crumbly cake. Or your go-to favorite tasty cupcake is made from a box mix, but you would never ever bring it to show and tell. A cupcake that is lovely in both taste and appearance is a tough pairing to master, but Kim does it time and time again. When Nic started Cured By Bacon, I knew we had to share at least one of her cupcake recipes. It took about 30 seconds to decide on this one.
I also cannot take credit for the genius pairing of maple frosting with bacon. If you live in, or have visited Portland, Oregon, you may have tried Voodoo Donut’s maple bars topped with a thick slice of bacon. I remember the first time I had one on a trip to Portland- I was hooked on this flavor combo! These cupcakes mirror that combo quite nicely. These cupcakes are a delicious butter cake topped with maple bacon goodness. What’s not to love? Go show your dad (or mom, or best friend, or neighbor) some love and start baking!
- ½ cup butter, softened
- ¾ cup sugar
- 2 large eggs (at room temp is best, if you have the time and patience! Cold eggs cause the butter to firm up)
- 1 ½ cups all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 teaspoon vanilla extract
- Paper baking cups
- Vegetable cooking spray
- ½ cup butter
- ½ cup (8 oz) of dark brown sugar
- ¼ cup evaporated milk
- 1/8 teaspoon baking soda (this makes the frosting fluffy)
- ½ tablespoon light corn syrup
- 2 cups powdered sugar
- 1 teaspoon maple flavoring
- 6-8 cooked bacon slices, broken to pieces. You want them to be slightly crispy.
- Preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. As Kim says, “cream the sh*t out of that butter.” Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
- Place paper baking cups in 1 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
- To prepare frosting, melt butter in a heavy saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in evaporated milk, baking soda, and light corn syrup; bring to a boil, stirring occasionally. Remove from heat, and let cool. Transfer caramel mixture to a large bowl. Gradually add powdered sugar to caramel mixture; beat at medium speed with an electric mixer until creamy. Stir in maple flavoring. Beat at high speed 2 minutes or until creamy. Icing firms up quickly, so use immediately. Makes 1 1/2 cups.
- Frost each cupcake with Maple Frosting using metal tip no. 2D. Top each cupcake with bacon. Makes 1 dozen.