These Maple Bacon Cupcakes combine the best of sweet and savory flavors in a gluten-free treat. With fluffy maple-infused cupcakes, crispy maple-glazed bacon, and a creamy maple bacon cream cheese frosting, these cupcakes are a perfect indulgence for any occasion. Whether you’re looking for a unique dessert for brunch, a holiday treat, or just something special to enjoy, these cupcakes are sure to delight. Easy to make and irresistibly delicious, they’re the perfect balance of sweet maple syrup and smoky bacon. Ideal for anyone craving a fun twist on traditional cupcakes.

Ingredients:
Dry Cupcake Ingredients:
- 1 ¾ cups Bob’s Red Mill 1:1 gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon baking soda
Wet Cupcake Ingredients:
- ¾ cup sugar
- ½ cup butter (softened)
- 2 large eggs (room temperature)
- 1 teaspoon Singing Dog vanilla extract
- ¾ teaspoon maple extract
- ½ cup almond milk (room temperature)
- ½ teaspoon apple cider vinegar
- ¼ cup sour cream (room temperature)
- 1 tablespoon vegetable oil
- ¼ cup maple syrup
Bacon Ingredients:
- 4 slices bacon
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
Maple Bacon Cream Cheese Frosting:
- 4 oz cream cheese (room temperature)
- ¾ cup butter (softened)
- 4 cups powdered sugar
- ¼ teaspoon bacon extract
- ½ teaspoon maple extract
- 2 tablespoons maple syrup
- 1 teaspoon milk
- ¼ teaspoon salt
Instructions:
- Make the Cupcakes:
- In a small bowl, mix the almond milk and apple cider vinegar together and set aside to curdle.
- Preheat the oven to 350°F and line a 12-count muffin tin with cupcake liners.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- Beat the butter, sugar, and vegetable oil in a stand mixer for 90 seconds until smooth and creamy.
- Add the maple syrup, sour cream, vanilla extract, maple extract, and mix until incorporated. Then, add the eggs and mix until just combined.
- Gradually add half of the dry ingredients and half of the almond milk mixture into the wet ingredients, mixing until combined. Repeat with the remaining dry ingredients and almond milk mixture, being careful not to overmix.
- Use a 2-tablespoon cookie scoop to evenly distribute the batter into the cupcake liners.
- Bake the cupcakes for 14 to 18 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Make the Bacon:
- Place the bacon strips in a single layer in your air fryer basket. Brush the bacon with maple syrup and sprinkle with brown sugar.
- Air fry the bacon at 355°F for 12 minutes until crispy.
- Once cooked, remove the bacon and allow it to cool before cutting it into small pieces (about 3 pieces per strip).
- Make the Frosting:
- Beat the cream cheese and butter together in a stand mixer for 2 minutes until smooth and fluffy.
- Add half of the powdered sugar, maple syrup, maple extract, and bacon extract. Mix on low until combined, then increase the speed to medium for 30 seconds.
- Add the remaining powdered sugar, milk, and salt, and mix on medium speed for about 2 minutes until the frosting is smooth and creamy.
- Assemble the Cupcakes:
- Once the cupcakes have cooled completely, pipe the frosting onto each cupcake using a piping bag with an open tip.
- Top each cupcake with a piece of candied bacon for the finishing touch.
Why You’ll Love This Recipe
These Maple Bacon Cupcakes are the ultimate treat for those who love sweet and savory combinations. The fluffy, moist cupcakes are flavored with maple syrup and a hint of cinnamon, while the maple-glazed bacon adds a crispy, smoky element. Topped with a rich maple bacon cream cheese frosting, these cupcakes offer a perfect balance of flavors and textures in every bite. They’re ideal for special occasions, brunch, or just an indulgent dessert.
Tips
- Room Temperature Ingredients: Make sure your butter, eggs, sour cream, and almond milk are at room temperature for the best results.
- Air Fryer Tip: If you don’t have an air fryer, you can cook the bacon in a skillet over medium heat or in the oven. The air fryer helps achieve a crispy texture without excess grease.
- Batter Mixing: When mixing the wet and dry ingredients, avoid overmixing the batter to ensure the cupcakes remain light and fluffy.
Variations and Substitutions
- Dairy-Free Option: You can substitute the butter and cream cheese with plant-based versions, and use dairy-free milk to make these cupcakes dairy-free.
- Gluten-Free Flour: While Bob’s Red Mill 1:1 gluten-free flour works best, any other all-purpose gluten-free flour blend should also work well in this recipe.
- Maple Extract Substitution: If you don’t have maple extract, you can increase the amount of maple syrup in the batter for a more pronounced maple flavor.
FAQs
Can I make the bacon ahead of time?
Yes! You can make the candied bacon ahead of time and store it in an airtight container until you’re ready to use it.
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute all-purpose flour if you’re not following a gluten-free diet. Just keep in mind that the texture may differ slightly.
How do I store these cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, but let them come to room temperature before serving.
Serving Suggestions
These Maple Bacon Cupcakes are perfect on their own or paired with a hot cup of coffee or tea. They’re a great addition to brunch spreads, birthday parties, or any celebration where you want to impress guests with something unique and delicious. Add a drizzle of extra maple syrup on top for even more maple flavor!
Maple Bacon Cupcakes Recipe
11
servings10
minutes18
minutesIngredients
Dry Cupcake Ingredients:
1 ¾ cups Bob’s Red Mill 1:1 gluten-free flour
1 teaspoon baking powder
½ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon baking soda
Wet Cupcake Ingredients:
¾ cup sugar
½ cup butter (softened)
2 large eggs (room temperature)
1 teaspoon Singing Dog vanilla extract
¾ teaspoon maple extract
½ cup almond milk (room temperature)
½ teaspoon apple cider vinegar
¼ cup sour cream (room temperature)
1 tablespoon vegetable oil
¼ cup maple syrup
Bacon Ingredients:
4 slices bacon
1 tablespoon maple syrup
1 tablespoon brown sugar
Maple Bacon Cream Cheese Frosting:
4 oz cream cheese (room temperature)
¾ cup butter (softened)
4 cups powdered sugar
¼ teaspoon bacon extract
½ teaspoon maple extract
2 tablespoons maple syrup
1 teaspoon milk
¼ teaspoon salt
Directions
- Make the Cupcakes:
- In a small bowl, mix the almond milk and apple cider vinegar together and set aside to curdle.
- Preheat the oven to 350°F and line a 12-count muffin tin with cupcake liners.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- Beat the butter, sugar, and vegetable oil in a stand mixer for 90 seconds until smooth and creamy.
- Add the maple syrup, sour cream, vanilla extract, maple extract, and mix until incorporated. Then, add the eggs and mix until just combined.
- Gradually add half of the dry ingredients and half of the almond milk mixture into the wet ingredients, mixing until combined. Repeat with the remaining dry ingredients and almond milk mixture, being careful not to overmix.
- Use a 2-tablespoon cookie scoop to evenly distribute the batter into the cupcake liners.
- Bake the cupcakes for 14 to 18 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Make the Bacon:
- Place the bacon strips in a single layer in your air fryer basket. Brush the bacon with maple syrup and sprinkle with brown sugar.
- Air fry the bacon at 355°F for 12 minutes until crispy.
- Once cooked, remove the bacon and allow it to cool before cutting it into small pieces (about 3 pieces per strip).
- Make the Frosting:
- Beat the cream cheese and butter together in a stand mixer for 2 minutes until smooth and fluffy.
- Add half of the powdered sugar, maple syrup, maple extract, and bacon extract. Mix on low until combined, then increase the speed to medium for 30 seconds.
- Add the remaining powdered sugar, milk, and salt, and mix on medium speed for about 2 minutes until the frosting is smooth and creamy.
- Assemble the Cupcakes:
- Once the cupcakes have cooled completely, pipe the frosting onto each cupcake using a piping bag with an open tip.
- Top each cupcake with a piece of candied bacon for the finishing touch.
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