Maple Glazed Cupcakes with Candied Bacon
Recipe Type: Baking, Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 30
The season of maple has arrived and that’s the only excuse you need to make these cupcakes. With our without bacon, maple cake is a treat for the season.
Maple Cupcakes
  • 1-1/2 cups unsalted butter, at room temperature
  • 2-2/3 cups (540 g) granulated sugar
  • 9 (275 g) egg whites, at room temperature
  • 4½ cups (575 g) all-purpose flour
  • 2 Tbsp (28 g) baking powder
  • 1 tsp (5 g) salt
  • 2 cups buttermilk, at room temperature
  • 1 tsp maple oil or pure maple extract
  • 1 tsp pure vanilla extract
Maple Glaze
  • 5 cups powdered sugar
  • ¼ cup whole milk
  • 2 Tbsp melted butter
  • 2 Tbsp coffee
  • 2 tsp maple extract or 1 tsp maple oil, to taste
Maple-Candied Bacon
  • Bacon
  • Pure maple syrup
  • Chocolate, optional
Maple Cake
  1. Beat the butter and sugar for five minutes or until pale and fluffy.
  2. Gradually mix in the egg whites, stirring until combined.
  3. Sift the flour and other dry ingredients.
  4. Alternate adding the dry and wet ingredients, mixing just until combined.
  5. Pour the batter into greased and floured cake pans or lined cupcake tins.
  6. Bake the cupcakes for 15-20 minutes or until the tops spring back when gently touched and a toothpick inserted in the center comes out clean.
Maple Glaze
  1. Combine all of the ingredients.
  2. Flavor with maple to taste.
  3. Once it is thick, yet you can pour/drizzle with it, drizzle or spoon over the cooled cupcakes.
Maple-Candied Bacon
  1. Place bacon on a lined baking sheet.
  2. Brush the bacon with pure maple syrup and cook it for 5-10 minutes at 450 degrees.
  3. Flip the bacon, brush with more syrup, and cook for another 5-10 minutes until crispy.
  4. Break the candied bacon into large pieces.
  5. If desired, dip the bacon pieces into melted chocolate.
  6. Place the candied bacon on top of the glazed cupcakes (preferably right after they are glazed and before the glaze has hardened so that the glaze doesn't crack).
Recipe by Honest Cooking at