Maple Bacon Brown Sugar Cupcakes
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Light and fluffy brown sugar cupcakes are topped with maple buttercream and crispy bacon. These Maple Bacon Brown Sugar Cupcakes are sure to be a hit this fall!
If you're looking for more fall inspired recipes, be sure to check out some of my other favorites like my Honey Apple Galette, Pumpkin Spice French Fries, or my Apple Cinnamon Cupcakes.
Table of Contents
Why You'll Love This Recipe
Sweet & Salty: I love these Maple Bacon Brown Sugar Cupcakes because they are sweet and salty! These brown sugar cupcakes are extra moist because they are made with brown sugar as opposed to just cane sugar and they have the addition of applesauce in the cake. The maple cream cheese frosting makes them sweet and a little tangy. And the best part is the salty bacon on top!
Fall Inspired: Not only do these brown sugar cupcakes offer a unique flavor profile, but they also evoke a sense of nostalgia and comfort, reminiscent of lazy Sunday mornings and homemade breakfasts. You will love these Maple Bacon Brown Sugar Cupcakes! They are a cozy fall dessert that brings together the fall flavors of brown sugar, maple, and bacon all in one adorable cupcake.
Cream Cheese Frosting: Everyone loves cream cheese frosting! And these brown sugar cupcakes do not disappoint. I add maple syrup into my classic cream cheese frosting recipe for a slightly sweetened version that makes putting savory bacon on top totally warranted!
Ingredients
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Organic Valley Heavy Whipping Cream
Florida Crystals Organic Powdered Sugar
Tools Needed
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Step by Step Instructions
Step 1
Make sure the bacon is made ahead of time and cooled. Preheat the oven to 350°F. Line a cupcake pan with liners.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs, heavy whipping cream, and applesauce and mix to combine. Add the cake flour, baking powder, and sea salt in that order and mix to combine into a smooth batter. Fill cupcake liners three-quarters full.
Step 3
Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cupcake pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cream cheese, and maple syrup. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with Ateco tip #808.
Step 5
Roughly chop the cooked bacon. Frost each cupcake by piping a dollop on top and top with bacon chunks.
Baker's Tips
- Make sure your butter is soft. It should be soft for the cupcake batter and for the frosting. I like to leave butter out on the counter at room temperature overnight before baking with it. Sometimes it still isn't soft enough during the colder months, but then you can microwave it after. Just be sure to never microwave for more than 10 seconds per 1/2 cup.
- I used organic light brown sugar in these cupcakes. You can use dark brown if you want as well, the flavor will just be a little bit more rich, as dark brown sugar has a richer flavor than light brown sugar.
- I use organic heavy whipping cream in these cupcakes, but if you don't have it, then you can use whole milk instead. My favorite organic heavy whipping cream is Organic Valley, it's so good!
- The cupcake batter will be a little bit thick, that is normal! So don't worry, it might be a little thicker than you are used to.
- I use Ateco tip #808 for these cupcakes as I love the way a giant pillowy plop looks. But, you can use a different tip if you like, or even just frost them with a butter knife.
- Because these cupcakes have bacon on top, they don't keep as well overnight as the bacon can get soft. So, these are best when eaten right away. If you are going to keep some, just don't top with bacon and they are also really good. You can even add the bacon on the next day as well. Just be sure to store in an airtight container.
FAQ's
Yes, they are interchangeable. But, if you use dark brown the cupcakes will have a richer, darker flavor.
You can cook it any way you like. My favorite method is in the oven, toaster oven, or air fryer. I add the bacon to a parchment paper lined pan and cook it at 400°F for about 10 to 12 minutes. You can also pan fry it in a skillet if you prefer.
I don't recommend making these the day before because the bacon can become soggy. These are best made the day you plan to enjoy them.
Craving More?
Maple Bacon Brown Sugar Cupcakes
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- ½ cup heavy whipping cream (room temperature)
- 28 grams applesauce (room temperature)
- 170 grams cake flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 226 grams salted butter (softened)
- 454 grams powdered sugar (sifted)
- 57 grams cream cheese
- 44 grams maple syrup
Topping
- 6 slices Organic Prairie Bacon (cooked to your liking)
Instructions
- Preheat the oven to 350°F. Line a cupcake pan with liners.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, heavy whipping cream, and applesauce and mix to combine. Add the cake flour, baking powder, and sea salt in that order and mix to combine into a smooth batter. Fill cupcake liners three-quarters full.
- Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cupcake pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cream cheese, and maple syrup. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with Ateco tip #808.
- Roughly chop the cooked bacon.
- Frost each cupcake by piping a dollop on top and top with bacon chunks.
- Serve immediately. These cupcakes don’t keep well overnight because of the bacon, so I’d recommend eating them the same day they are made.
Notes
Nutrition
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