Mimi's Organic Eats » Recipes » Cakes & Cupcakes » Maple Bacon Brown Sugar Cupcakes

Maple Bacon Brown Sugar Cupcakes

Cakes & Cupcakes • Gluten Free • No Seed Oils • High Altitude • Fall • Thanksgiving • Winter | Published November 24, 2021 by Mimi Council

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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.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
Baker's Tips
FAQ's
Craving More?

These fall inspired organic cupcakes combine brown sugar, bacon, and maple cream cheese frosting for a decadent treat. These cupcakes are caramel-like with the addition of brown sugar in the batter, which makes them extra moist! The topping of crispy, smoky bacon bits on top of maple cream cheese frosting makes a sweet and salty dessert.

The combination of maple, bacon, and brown sugar makes these organic cupcakes perfect for a brunch celebration! But, their sweet and salty nature also makes them a delicious treat that everyone will love!

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 organic 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! 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!

Organic Cupcakes: While you can go and buy cupcakes at the grocery store, making these Maple Bacon Brown Sugar Cupcakes with organic ingredients will be so much better for you and will taste better too!

Ingredients

Butter: I use Organic Valley Salted Butter, you can use your favorite.
Light Brown Sugar: I use organic light brown sugar in these organic cupcakes for a brown sugar flavor that's unlike traditional cupcakes made with cane sugar.
Vanilla Extract: Use a high quality vanilla extract, not imitation.
Eggs: Use large eggs.
Applesauce: I use organic applesauce in these brown sugar cupcakes, which is a great addition to organic cupcakes for flavor and texture.
Heavy Whipping Cream: I use heavy whipping cream in place of traditional milk in these brown sugar cupcakes. This can makes cupcakes more moist.
Cake Flour: I use organic cake flour for a light and tender crumb because it has a lower protein content. You can use my homemade recipe or store bought, either works.
Baking Powder: Use baking powder because these organic cupcakes are a slow rise bake. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
Salt: Use fine sea salt.
Cream Cheese: I use Organic Valley Cream Cheese in the frosting. You can use block cream cheese or cream cheese from a tub.
Powdered Sugar: I use organic powdered sugar for the frosting, be sure its sifted so you have smooth and creamy frosting.
Maple Syrup: I use organic maple syrup in the cream cheese frosting which goes so well with the brown sugar and bacon.
Bacon: I top these brown sugar cupcakes with organic pork bacon. This adds a salty element to these organic cupcakes that is so good!

Tools Needed

Scale: Always use a digital food scale for the best results.
Stand Mixer: I use my stand mixer for ease, but if you prefer to use a hand mixer you can.
Cupcake Pan: You'll need a cupcake pan to bake these organic cupcakes.
Piping Bag: You'll need one large piping bag to pipe the frosting.
Decorating Tip: I use Ateco tip #808 for these organic cupcakes. This is just a simple round tip though, so if you don't have this you can just cut a hole in the piping bag.

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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

Can I use dark brown sugar in place of light brown?

Yes, they are interchangeable. But, if you use dark brown the cupcakes will have a richer, darker flavor.

How should I cook the bacon?

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.

Can I make these ahead of time?

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.