Maple Bacon Bliss Cupcakes
Indulge in the delightful fusion of sweet and savory with our Maple Bacon Bliss Cupcakes. This award-winning recipe, which captured the hearts of judges in Food Network Magazine's first 'secret-ingredient recipe contest', features the rich, warm flavor of pure maple syrup paired with the irresistible crunch of crispy bacon. Each bite offers a tender, moist cake that perfectly balances spices and sweetness, topped with a creamy maple-infused frosting. Whether you’re looking to impress at a brunch, a special celebration, or simply treating yourself, these cupcakes bring joy and flavor to any occasion!
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
All-purpose flour
1 cup (Sifted)
Cake flour
1 cup (Sifted)
Vanilla instant pudding mix
1 (4 ounce) box (Dry)
Baking powder
1 teaspoon (N/A)
Potato starch
1 tablespoon (N/A)
Cinnamon
1 teaspoon (Ground)
Nutmeg
1 teaspoon (Freshly grated)
Salt
1/2 teaspoon (N/A)
Unsalted butter
1/2 cup (At room temperature)
Light brown sugar
3/4 cup (Packed)
Granulated sugar
3/4 cup (N/A)
Vanilla extract
1 1/2 teaspoons (N/A)
Large egg whites
4 (At room temperature)
Maple syrup
1/4 cup (N/A)
Half-and-half
1/2 cup (At room temperature)
Bacon
1/2 cup (Chopped and cooked)
Cream cheese
1 (8 ounce) package (At room temperature)
Unsalted butter
2 tablespoons (At room temperature)
Confectioners' sugar
2 cups (Sifted)
Maple syrup
1/4 cup (N/A)
Ground cinnamon
2 teaspoons (N/A)
Bacon
3 slices (Cooked and chopped (optional))
Instructions
1
Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
2
In a large mixing bowl, whisk together the all-purpose flour, cake flour, vanilla pudding mix, baking powder, potato starch, cinnamon, nutmeg, and salt until evenly combined.
3
In a separate bowl, cream the unsalted butter, brown sugar, and granulated sugar using an electric mixer on low speed for about 6 to 8 minutes, until the mixture is light and fluffy.
4
Gradually mix in the vanilla extract and egg whites, scraping down the sides of the bowl as needed. Continue mixing until well combined.
5
Alternately add the flour mixture and the maple syrup combined with half-and-half to the butter mixture in three batches, mixing gently after each addition. Be careful not to overmix; stop as soon as you see no dry flour.
6
Gently fold in the crispy chopped bacon until evenly distributed throughout the batter.
7
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for approximately 40 minutes or until a toothpick inserted in the center comes out clean.
8
Allow the cupcakes to cool completely in the pan before transferring to a wire rack.
9
While the cupcakes are cooling, prepare the frosting by beating the cream cheese and unsalted butter together in a mixing bowl on medium speed until smooth and creamy.
10
Add the sifted confectioners' sugar, maple syrup, and ground cinnamon, and continue mixing until well incorporated and fluffy.
11
Spread the cream cheese frosting generously over each cooled cupcake and sprinkle with additional chopped bacon, if desired. Serve and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Maple Bacon Bliss Cupcakes?
Maple Bacon Bliss Cupcakes are an award-winning dessert that fuses sweet maple syrup with savory crispy bacon in a moist, spice-infused cake topped with maple cream cheese frosting.
What award did this cupcake recipe win?
This recipe captured the hearts of judges and won Food Network Magazine's first 'secret-ingredient recipe contest'.
At what temperature should the oven be preheated?
The oven should be preheated to 325 degrees Fahrenheit (165 degrees Celsius).
How many cupcakes does this recipe yield?
The recipe is designed for a standard 12-cup muffin tin, yielding 12 cupcakes.
What types of flour are used in the batter?
The recipe uses a combination of one cup of all-purpose flour and one cup of cake flour, both sifted.
What is the secret dry ingredient used for texture and flavor?
A 4-ounce box of dry vanilla instant pudding mix is included in the dry ingredients.
How long should you cream the butter and sugars?
You should cream the unsalted butter, brown sugar, and granulated sugar for about 6 to 8 minutes until light and fluffy.
Are whole eggs used in this cupcake recipe?
No, the recipe specifically calls for 4 large egg whites at room temperature rather than whole eggs.
What is the purpose of potato starch in the recipe?
One tablespoon of potato starch is added to the dry mixture to help achieve the desired tender crumb texture.
Which spices are included in the cupcake batter?
The batter includes ground cinnamon and freshly grated nutmeg for a warm, spiced flavor profile.
How is the maple syrup incorporated into the batter?
The maple syrup is combined with half-and-half and then added to the butter mixture alternately with the flour mixture.
When should the bacon be added to the cupcake batter?
The crispy chopped bacon should be gently folded in at the very end, once the dry and wet ingredients are just combined.
How full should the muffin liners be filled?
Each cupcake liner should be filled approximately three-quarters full with batter.
What is the recommended baking time?
The cupcakes should be baked for approximately 40 minutes.
How do you check if the cupcakes are finished baking?
The cupcakes are done when a toothpick inserted into the center comes out clean.
What kind of frosting is used for these cupcakes?
The cupcakes are topped with a maple-infused cream cheese frosting.
What are the ingredients for the maple cream cheese frosting?
The frosting consists of cream cheese, unsalted butter, sifted confectioners' sugar, maple syrup, and ground cinnamon.
Should the butter and cream cheese be cold when making the frosting?
No, both the cream cheese and the unsalted butter should be at room temperature for a smooth, creamy frosting.
How much bacon is used as a garnish?
The recipe suggests using 3 slices of cooked and chopped bacon for optional garnishing on top of the frosting.
Can I use salted butter for the cupcakes?
The recipe specifies unsalted butter to better control the salt content, though you could substitute if you adjust the added salt.
Why is it important not to overmix the batter?
Overmixing can lead to a tough, dense cupcake; you should stop mixing as soon as no dry flour is visible.
How should the cupcakes be cooled?
Allow them to cool completely in the pan first, then transfer them to a wire rack before applying the frosting.
What type of sugar is used in the batter?
The recipe uses a mix of light brown sugar (packed) and standard granulated sugar.
Is the cinnamon in the frosting the same as in the batter?
Yes, ground cinnamon is used in both the cupcake batter and the cream cheese frosting.
What occasions are best for these cupcakes?
They are perfect for brunches, special celebrations, or as a unique treat for any sweet and savory craving.
Do I need to sift the confectioners' sugar?
Yes, sifting the 2 cups of confectioners' sugar ensures the frosting is fluffy and free of lumps.
How many total ingredients are used in this recipe?
There are 22 distinct ingredient entries, including the components for the batter, frosting, and topping.
Is the bacon in the batter cooked before adding?
Yes, the 1/2 cup of bacon for the batter should be cooked and chopped before being folded in.
Can I use imitation maple flavor instead of pure maple syrup?
The description highlights the rich flavor of pure maple syrup, which is recommended for the best taste and quality.
What is the consistency of the cream cheese frosting?
When beaten properly with the butter, sugar, and syrup, the frosting becomes smooth, creamy, and fluffy.