The Great Canadian Maple Bacon Cupcake

Makes 12 large cupcakes
We have taken the quintessential Canadian maple syrup infused muffin and added bacon as everyone knows that bacon makes everything better!
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  • 2 ½ cups (300g) flour
  • 2 teaspoons (10ml) baking powder
  • 1 teaspoon (5ml) baking soda
  • ½ teaspoon (2.5) kosher salt
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (210g) brown sugar
  • 2 teaspoon (10ml) vanilla extract
  • ¼ cup (60ml) maple syrup
  • 2 eggs, room temperature
  • 1 cup (240ml) milk
  • 3 strips of bacon, cooked crisped & crumbled

Maple Cream Cheese Icing

  • 5 cups (625g) icing sugar
  • 1 package (250g) cream cheese, softened
  • ¼ cup (60ml) maple syrup
  • 1 teaspoon (5ml) vanilla


  • 3 strips of bacon, cooked crisped & crumbled
  • maple syrup


Preheat the oven to 350°F (176°C).

Place liners into a muffin tin and set aside.

In a medium bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.

In a large bowl, use a hand mixer to beat together the butter, sugar, vanilla and maple syrup until fluffy.

Mix in the eggs one at a time until combined.  With the mixer on low, gradually add the dry ingredients to the wet mixing slowly until blended.  Add in the milk and continue to mix until fully combined.  Fold in the crumbled bacon.  Scoop the batter into the muffin liner to 2/3 full.  Bake for 20-24 minutes until a toothpick inserted in the centre comes out clean.  Allow the cupcakes to cool completely before icing.

To make the frosting, place the cream cheese into a large mixing bowl.  Using an electric mixer, whip the cream cheese on low speed.  Add the icing sugar one cup at a time and until fully incorporated, scraping the down sides as you go.  Add in the maple syrup and vanilla and continue to beat on low until fully blended.  Note:  Add more maple syrup or icing sugar as needed to get a spreadable consistency.  Ice the cooled cupcakes.  Garnish top with chopped bacon and drizzle with maple syrup.


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