Maple Bacon Cupcakes

Difficulty Level

Cook Time
30 minutesmin.


  • 1 PACKAGE Dietz & Watson Bacon
  • 1 1/2 CUPS all-purpose flour
  • 1 1/2 TSP baking powder
  • 2 large eggs
  • 1/4 TSP Kosher salt
  • 3 1/2 STICKS unsalted butter (room temp)
  • 1 TSP caramel extract
  • 1 TSP vanilla extract
  • 1 CUP sugar
  • 1 1/4 CUP whole milk
  • 2 1/12 TBSP maple syrup
  • 1/4 TSP cinnamon
  • 1/2 CUP brown sugar
  • PINCH paprika


  1. 1 Preheat oven to 350 degrees F. On a greased baking sheet, lay out the bacon and bake until desired crispiness. Once bacon has cooled, mince or crumble in a bowl; set aside.
  2. 2 In a large bowl, whisk the flour, baking powder, and salt together. In a medium bowl, beat eggs and sugar until fluffy. While beating the mixture, add vanilla and caramel extract.
  3. 3 Slowly add the flour mixture and beat on low. Alternate adding the flour mixture with milk. Using a scoop, divide batter evenly into the greased muffin tin.
  4. 4 Bake cupcakes or 10 to 12 minutes or toothpick comes out clean. Allow cupcakes to cool for about 15 minutes.
  5. 5 For icing: Beat the remaining softened butter and sugar until light and fluffy, 3 minutes. Slowly add confectioner's sugar and continue to beat alternating with remaining milk and maple syrup. Add additional confectionary sugar if needed until desired consistency.
  6. 6 For candied bacon: In a medium bowl, stir crumbled the bacon and dust with brown sugar, cinnamon, and paprika. Drizzle maple syrup and lay on baking sheet. Bake for 5-7 minutes. Set aside to cool.
  7. 7 Using a spatula, frost cupcakes and sprinkle candied bacon.