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Maple Bacon Cupcakes with Brown Butter Frosting

Maple bacon cupcakes pair tender, maple-sweet cake with crisp chopped bacon and fluffy brown butter frosting. The frosting gets its nutty flavor from butter cooked until the milk solids turn golden brown.
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Prep Time 25 minutes
Cook Time 37 minutes
Chilling and cooling 43 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the bacon
  • 6 slices bacon thick-cut
For the cupcakes
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 0.5 cup maple syrup pure
  • 0.33 cup vegetable oil
  • 0.25 cup whole milk
  • 2 tsp vanilla extract divided
For the frosting
  • 0.75 cup butter unsalted
  • 3 cup powdered sugar
  • 3 tbsp heavy cream

Equipment

  • 1 12-inch skillet
  • 1 12-cup muffin pan

Method
 

Cook the bacon
  1. Cook the bacon in a 12-inch skillet over medium heat, turning as needed, until crisp, 8 to 12 minutes.
  2. Drain the bacon on paper towels and cool.
  3. Finely chop the bacon and set aside 2 tablespoons for topping.
Make the cupcakes
  1. Heat the oven to 350°F.
  2. Line a 12-cup muffin pan with paper liners.
  3. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
  4. In a large bowl, whisk the sugar and eggs until smooth.
  5. Whisk in the maple syrup, oil, milk, and 1 teaspoon vanilla.
  6. Fold in the flour mixture just until no dry streaks remain.
  7. Fold in the chopped bacon, except for the reserved 2 tablespoons.
  8. Divide the batter among the liners.
  9. Bake until the tops spring back when lightly pressed and a toothpick comes out clean, 18 to 22 minutes.
  10. Cool the cupcakes in the pan for 5 minutes.
  11. Transfer the cupcakes to a wire rack and cool completely.
Make the frosting
  1. Melt the butter in a small saucepan over medium heat, swirling often, until the milk solids turn golden brown and smell nutty, 5 to 8 minutes.
  2. Pour the browned butter into a heatproof bowl and chill, stirring occasionally, until opaque and soft enough to beat, about 30 to 45 minutes.
  3. Beat the cooled browned butter with the powdered sugar, heavy cream, and remaining 1 teaspoon vanilla until smooth and fluffy, 2 to 3 minutes.
  4. Frost the cooled cupcakes and sprinkle with the reserved bacon.

Notes

For the fullest nutty flavor, cook the butter until the milk solids are golden brown and smell nutty. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days; freeze unfrosted cupcakes for up to 2 months. For a dairy-free adaptation, use unsweetened plant milk, dairy-free butter, and a dairy-free cream alternative.