It's Friday and who is wanting a dessert with a sweet and savory combination? I sure do and I made it with these Maple Bacon cupcakes with cake mix. In addition, the temperature outside is giving me that sense of fall coming and they just hit the right spot!
August is almost here (literally next week) and only one month until Pumpkin Spice everything and two out of three of my kiddos are back in school! YIPEE!!! I am so FRIGGIN READY for school to start!
Back to the regular scheduled post......Maple bacon cupcakes. A super moist maple syrup cupcake frosted with a sweet brown sugar buttercream and topped with additional maple syrup and crumbled bacon. Drooling right now thinking about when that first bite hit my mouth. SO good!
Pure maple syrup versus pancake syrup
You may be wondering what is the difference between the syrups? It is the ingredients and the reason I only bake with pure maple syrup.
Pure maple syrup is maple tree sap boiled down to a thicker consistency. It is only one ingredient. It is more expensive because it is labor intensive.
Pancake syrup is made up of high fructose corn syrup, caramel coloring, and artificial maple flavors. This is great when you are in a pinch, but personally I NEVER bake with it.
- Betty Crocker butter pecan cake mix
- Pure Maple Syrup
- Maple extract
- Brown Sugar
- Confectioner's sugar
- Heavy cream
How to make cupcakes
First, preheat oven to 350 degrees. Spray or line two standard cupcake pans. Set them aside.
First, in a mixing bowl, add the cake mix according to directions with some variations. Add one extra egg, substitute milk for the water, add melted butter in place the amount of oil, and then double the amount of oil. Mix and then fold in vanilla extract, maple syrup, and maple extract.
Second, transfer the batter to the cupcake pans until ¾ full. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Transfer to wire rack to cool completely. Make bacon at this time and crumble once cooled.
Fourth, make the brown sugar buttercream frosting. Add to piping bag and frost each cooled cupcake. Add maple syrup drizzle and bacon on top. Serve and enjoy!
How to Store Maple Bacon Cupcakes
Once the cupcakes are made and frosted, store at room temperature in an airtight container for 2-4 days. However, they are best eaten the day of!
Maple Bacon cupcakes can be stored in the freezer if they are individually wrapped in freezer bags and without the bacon. Thaw out before serving.
What variations can be made with these cupcakes?
These maple bacon cupcakes are amazing the way they are, however, they can be spiced up with other variations.
- Add chopped pecans or walnuts for a more nutty flavor.
- Add mini chocolate chips or white chocolate.
- Add the bacon into the cupcakes or frost with a maple buttercream!
Use the microwavable kind or fresh bacon. Just be sure to make extra crispy so it can be crumbles on top!
Maple Bacon cupcakes
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- 2 standard cupcake pans
- Non-stick spray
- Piping bag and tip
Maple bacon cupcakes
- 15.25 oz butter pecan cake mix
- 4 tablespoon unsalted butter melted
- 1 cup vegetable oil
- 3 tablespoon pure maple syrup
- 4 large eggs
- 1 cup whole milk
- ½ teaspoon vanilla extract
- ¼ teaspoon maple extract
Brown Sugar buttercream frosting
- 4 cups confectioner's sugar
- 1 cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- ½ cup light brown sugar
- pinch of salt
- ¼ cup heavy cream
- ½ cup bacon crumbled
- Preheat oven to 350°. Line or spray standard cupcake pans. Set aside. In a medium mixing bowl, whisk together the cake mix. Melt butter in microwavable bowl.
- Add in the eggs, oil, milk, and melted butter and mix until combined. Fold in the the maple syrup and both extracts.
- Pour batter into each cupcake cavity ¾ full. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to complete cooling process.
Brown Sugar buttercream frosting
- In a large mixing bowl, cream butter until light and fluffy. Add in confectioner's sugar, salt, vanilla, brown sugar, and heavy cream. Mix until completely combined and smooth. Put into piping bag fitted with desired tip.
- Pipe each cupcake with brown sugar buttercream frosting and top with a drizzle of maple syrup and crumbled bacon. Serve and enjoy!
Sweet and Savory Desserts!
Fun fact of the day!
Before the eraser, bread was used to remove pencil marks.
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