Maple Bacon Cupcakes With Cream Cheese Frosting Recipe 455

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YUMMY MAPLE BACON CUPCAKES



Yummy Maple Bacon Cupcakes image

This recipe was given to me by a close friend. I was headed to a bacon party and the dessert list was quite limited. These cupcakes were eaten before the entrees and disappeared quickly! The bacon is the clincher. It is a must and the buttermilk in the batter makes it taste amazing.

Provided by lucky26

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 48

Number Of Ingredients 18

1 ½ cups white sugar
½ cup butter, softened
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 ⅓ cups buttermilk
½ cup butter, softened
¼ cup shortening
½ cup maple syrup
1 pinch salt
2 ½ cups confectioners' sugar
6 strips cooked bacon, crumbled
1 teaspoon raw sugar, or as desired

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
  • Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  • Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes.
  • Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 19.5 g, Cholesterol 18.2 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 71.4 mg, Sugar 15.1 g

MAPLE BACON CUPCAKES WITH CREAM CHEESE FROSTING RECIPE - (4.5/5)



Maple Bacon Cupcakes with Cream Cheese Frosting Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 18

Cupcakes:
2 -1/8 cups flour
1/4 tsp salt
2 -1/2 tsp baking powder
1 -1/2 sticks unsalted butter, softened
1 -2/3 cups sugar
2 large eggs
2 tsp maple extract
1 -1/8 cups Half & Half
12 thick‒cut, maple‒cured bacon strips, chopped and cooked until fat is rendered and lightly browned
Frosting:
24 ounces cream cheese, softened
3/4 stick (3-oz) margarine, softened
1 -1/4 cups confectioners' sugar, sifted
1/4 tsp maple extract
Garnish:
6 thick‒cut, maple‒cured bacon strips, cut into 3 pieces each and cooked until fat is rendered and crispy
1/2 cup semisweet chocolate chips

Steps:

  • Cupcakes: Preheat oven to 350°F. Line 2 12‒cup muffin pans with cupcake liners and set aside. Combine the flour, baking powder and salt in a large bowl and set aside. Beat the butter and sugar until light and creamy in the bowl of a stand mixer, fitted with a paddle attachment. Add the eggs and the maple extract and mix until fully incorporated. Add the flour mixture and the Half & Half, alternating, in 2 batches. Be sure to mix well after each addition. Add in the chopped, cooked bacon and mix until evenly distributed. Fill the paper-lined muffin pans 3/4 of the way full with batter. Bake the muffins for 20-23 minutes, or until a toothpick inserted in the middle comes out clean. Let them cool before frosting. Frosting: Cream together the cream cheese and the margarine with a hand mixer in a medium bowl until smooth and free of any lumps. Next, mix in the maple extract. Add in the confectioners' sugar and whip until light and fluffy. Refrigerate the frosting until you're ready to serve the cupcakes. Garnish: Line a cookie sheet with parchment paper. Melt the chocolate chips in the top section of a double boiler. Dip each piece of the bacon into the chocolate, until half of the bacon is covered in chocolate. Place the bacon pieces onto the prepared cookie sheet. Refrigerate until the chocolate is set. When ready to serve the cupcakes, frost them using an icing spatula or a piping bag fitted with a pastry tip. After frosting, place a piece of chocolate-covered bacon on each cupcake and serve.

MAPLE CUPCAKES WITH MAPLE CREAM CHEESE FROSTING - BAKED



Maple Cupcakes With Maple Cream Cheese Frosting - Baked image

From Baked Explorations by Matt Lewis and Renato Poliafito. Use only real maple syrup in this recipe.

Provided by Brookelynne26

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 14

3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, slightly softened, cut into chunks
2 tablespoons vegetable shortening, at room temperature
2 cups pure maple syrup (I use grade B to bake with but any grade will suffice)
3 egg yolks
1 large egg
1 1/2 cups whole milk
1 cup walnuts, toasted and coarsely chopped
3/4 cup unsalted butter, softened
12 ounces cream cheese, softened
4 cups confectioners' sugar, sifted
2 tablespoons maple syrup

Steps:

  • Make the Maple Cupcakes: Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
  • In a medium bowl, sift together the flour, baking powder, and salt.
  • In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbonlike. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.
  • Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. Stop the mixer, add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottom of the bowl and fold in the walnuts.
  • Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Note: These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.
  • Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.
  • Make the Cream Cheese Maple Frosting: In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.
  • Add the sugar and the maple syrup and beat until smooth. Be careful not to overbeat the frosting or it will lose structure. (At this point, if you want to, you can tightly cover the frosting and refrigerate it for a day. Let it soften at room temperature before using.).
  • Assemble the Cupcakes: There are many ways to frost a cupcake. If you have a pastry bag, simply fit with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
  • Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.

Nutrition Facts : Calories 403.3, Fat 20.2, SaturatedFat 10.4, Cholesterol 75, Sodium 225.4, Carbohydrate 52.9, Fiber 0.8, Sugar 37.6, Protein 4.6

MAPLE-BACON CUPCAKES



Maple-Bacon Cupcakes image

Baffle and delight your family with Maple-Bacon Cupcakes. Topped with cream cheese frosting and bits of bacon, our Maple-Bacon Cupcakes defy expectations.

Provided by My Food and Family

Categories     Recipes

Time 1h12m

Yield 12 servings

Number Of Ingredients 14

Frosting
3 cups wheat bran flake cereal
1-1/2 cups milk
1/2 cup maple syrup
1-1/3 cups flour
1 Tbsp. baking powder
1/4 tsp. ground cinnamon
7 slices cooked OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, divided
2 eggs
1/4 cup butter or margarine, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. butter or margarine, softened
1/2 tsp. zest and 1 Tbsp. juice from 1 orange
3/4 cup powdered sugar

Steps:

  • Heat oven to 400°F.
  • Combine cereal, milk and syrup in large bowl; let stand 2 min. Mix flour, baking powder and cinnamon until blended. Reserve 1 bacon slice. Coarsely chop remaining bacon; stir into flour mixture.
  • Add eggs and melted butter to cereal mixture; mix well. Add flour mixture; stir just until moistened. Spoon into 12 muffin pan cups sprayed with cooking spray. (Cups will be full.)
  • Bake 14 to 17 min. or until toothpick inserted in centers comes out clean. Cool completely.
  • Frosting:
  • Beat cream cheese, butter, zest and juice in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition; spread onto cupcakes. Tear reserved bacon slice into 12 pieces; place on tops of cupcakes.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

CHOCOLATE CUPCAKES WITH MAPLE-BACON BUTTERCREAM



Chocolate Cupcakes With Maple-Bacon Buttercream image

Provided by Julia Moskin

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 23

1/2 cup (1 stick) unsalted butter at room temperature, more for pans
1 cup cake flour or all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sugar
3/4 cup light brown sugar, packed
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk, at room temperature
3 ounces bittersweet chocolate, chopped, or chocolate chips
3 tablespoons uncooked instant oatmeal
8 thick strips bacon, in 1/4-inch dice
1 cup (2 sticks) unsalted butter
3 tablespoons milk
3 tablespoons heavy cream
2 tablespoons crème fraîche
1 tablespoon vanilla extract
3 tablespoons maple syrup
1 teaspoon salt
3 cups confectioners' sugar
Flaky salt or fleur de sel, for garnish

Steps:

  • Make the cupcakes: Heat oven to 350 degrees. Lightly butter a 12-cup muffin tin and line with cupcake liners; set aside. Sift together flour, cocoa powder, baking powder, baking soda and cinnamon; set aside.
  • In a mixer fitted with paddle attachment, combine butter, both sugars and salt. Cream on medium speed until light and fluffy, 5 minutes. With machine running, add eggs one at a time, and mix until well incorporated, 2 minutes. Scrape down sides and bottom of bowl, turn mixer speed to low, and add 1/4 of the dry ingredients. When no traces of flour remain, add 1/3 of the buttermilk and mix until incorporated.
  • Continue alternating flour mixture and buttermilk, ending with flour. Scrape down sides and bottom of bowl, and gently mix in chopped chocolate and oatmeal. Divide among muffin cups; each should be 3/4 full. Bake until a tester comes out clean, 30 minutes. Turn out of tin and cool completely on a wire rack.
  • Make the frosting: In a heavy skillet, cook bacon over low heat until fat is rendered and meat is crisp. Set a sieve over bowl of mixer, and pour skillet contents into sieve. Reserve bacon bits. You should have no more than 3 tablespoons bacon fat in mixer bowl; set aside additional bacon fat for another use.
  • Return skillet to heat and add butter. Butter will melt, then foam, then separate into golden liquid and white solids. Let butter cook, scraping bottom of pan occasionally to prevent burning, until milk solids toast and turn brown. Transfer browned butter to mixer bowl and refrigerate until cold.
  • In separate bowl, combine milk, cream, crème fraîche, vanilla and maple syrup. In mixer bowl, cream bacon fat and brown butter with salt until smooth. Add confectioners' sugar and mix at medium speed until fluffy, about 8 minutes. With mixer running, pour in milk mixture and continue mixing until smooth. Refrigerate until cold.
  • Frost the cupcakes: With small offset spatula, fluff frosting until soft and spreadable but not runny. Spread about 3 tablespoons frosting on each cooled cupcake. Sprinkle a pinch of bacon bits and a pinch of flaky salt on top. Serve immediately or cover and refrigerate up to 6 hours.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 14 grams, Carbohydrate 73 grams, Fat 36 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 20 grams, Sodium 367 milligrams, Sugar 59 grams, TransFat 1 gram

MAPLE FRENCH TOAST AND BACON CUPCAKES



Maple French Toast and Bacon Cupcakes image

This recipe won Food Network magazines first 'secret-ingredient recipe contest'. The secret ingredient was Maple Syrup. Kara Sow created this delicious winner!

Provided by Ashbow

Categories     Dessert

Time 1h40m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 22

1 cup all-purpose flour
1 cup cake flour
1 (4 ounce) box vanilla instant pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup bacon, chopped and cooked
1 (8 ounce) package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners' sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 slices bacon, cooked and chopped (optional)

Steps:

  • Preheat oven to 325 degrees F.
  • Place paper liners in a 12-cup muffin tin.
  • Prepare the cupcakes:
  • Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
  • In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy.Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half. mixing after each addition and ending with flour.Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
  • Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes.
  • Cool completely.
  • Meanwhile, prepare the frosting:.
  • Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING



Pancake Cupcakes with Maple Bacon Buttercream Frosting image

After finding a recipe for a maple bacon buttercream, we decided to create a cupcake that would give you a taste of the 'perfect breakfast': pancakes and bacon, with maple syrup of course!

Provided by Tom Wilson

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 12

Number Of Ingredients 13

½ cup white sugar
⅓ cup vegetable shortening
1 cup pancake mix (such as Aunt Jemima® Original)
1 cup cake flour
2 teaspoons baking powder
1 cup buttermilk
1 egg
1 cup unsalted butter
3 cups powdered sugar
¼ cup pure maple syrup
¼ cup finely chopped cooked bacon
1 tablespoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
  • Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
  • Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
  • Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
  • Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.

Nutrition Facts : Calories 479.4 calories, Carbohydrate 63.2 g, Cholesterol 64.3 mg, Fat 23.5 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 12.8 g, Sodium 408.1 mg, Sugar 44.1 g

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From karenskitchenstories.com


BEST MAPLE BACON CHEESECAKE - BEST FRIENDS FOR FROSTING
2017-11-16 STEPS. -Preheat your oven to 325 degrees. -In a small bowl mix the crushed graham crackers and sugar together, add in melted butter, and mix. The mixture should resemble the texture of sand. -Spoon a small amount of the crust into each of your lined cupcake pans and use your fingers to press it down to form a crust.
From bestfriendsforfrosting.com


MAPLE BACON CUPCAKES WITH MAPLE FROSTING - COOKIE DOUGH AND …
2018-06-14 For the wet ingredients, beat the butter and sugar together. Add in the maple syrup, vanilla extract, into the bowl and beat together. Add the dry ingredients in a separate bowl and whisk to combine. Pour a cup of milk and start alternately adding the …
From cookiedoughandovenmitt.com


MAPLE CUPCAKES - SPOONFUL OF FLAVOR
2022-02-04 In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla and maple syrup. Reduce speed to low.
From spoonfulofflavor.com


MAPLE BACON CUPCAKES - VINTAGE KITTY
2019-11-07 Preheat oven to 350F and line two dozen cupcake tins with white liners. Combine flour, baking powder, baking soda, and salt in a bowl. With an electric mixer, cream together the bacon fat, butter and granulated sugar. Mix in the maple syrup and vanilla extract, then add the eggs one at a time.
From vintagekitty.com


MAPLE BACON BOURBON CUPCAKES RECIPE - TABLESPOON.COM
2014-10-28 Add 2 tablespoons of maple syrup. 3. Fold in one cup of the bacon crumbles. 4. Using a ice cream scoop, fill a muffin pan (prepared with cupcake liners) 2/3 of the way up with batter. 5. Bake at 325°F for 18-20 minutes until slightly golden brown on top. 6. When done, remove from oven, place on wire rack and let cool.
From tablespoon.com


MAPLE BACON CUPCAKES WITH MAPLE SYRUP FROSTING | OTTAWA …
2019-04-12 Preheat oven to 350 degrees. Using the skillet, fry up the 6 pieces of bacon to your liking and then set aside to cool. Line your cupcake pan with paper liners. In a bowl combine the flour, baking powder, baking soda, and salt. Whisk well.
From ottawamommyclub.ca


CHOCOLATE CUPCAKES WITH BACON CREAM CHEESE FROSTING
4 oz. cream cheese, softened. about 2 cups confectioner’s sugar. 1 teaspoon honey. Preheat oven to 375 degrees. In a mixing bowl, beat together the butter and sugar for the cupcakes only. Add egg and beat until fully blended and creamy. Combine the flour, baking soda, cocoa powder and salt in a separate bowl.
From noteatingoutinny.com


BOURBON MAPLE BACON CUPCAKES - THE SPECKLED PALATE
2021-08-31 Make the Maple Bacon Cupcakes with Bourbon. Preheat the oven to 350°F. Place six cupcake liners in a cupcake pan, then set aside. Mix the wet ingredients. In a large bowl, whisk together the egg whites and granulated sugar. Measure in the maple syrup, bacon fat, bourbon and maple extract.
From thespeckledpalate.com


MAPLE CUPCAKES WITH MAPLE CREAM CHEESE FROSTING — BUNS IN MY …
2012-10-22 Maple Cupcakes with Maple Cream Cheese Frosting. The absolute perfect fall recipe. Take it to your next event. Print Pin Save Saved! Prep 10 minutes. Cook 20 minutes. Total 30 minutes. Serves 12 cupcakes. Ingredients. For the cupcakes: 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/2 cup unsalted butter, slightly softened, cut into …
From bunsinmyoven.com


MAPLE BACON CUPCAKES - BROMA BAKERY
2012-02-08 Preheat the oven to 350ºF. In a large bowl, cream the butter, solidified bacon drippings, sugar, and maple syrup. Then add the egg and milk. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the wet in thirds. Finally, using a spatula, fold in the reserved bacon bits.
From bromabakery.com


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