This Coffee Maple Bacon Cupcakes recipe is a sponsored post written by me on behalf of Oscar Mayer Bacon. All opinions are 100% mine.
Coffee Maple Bacon Cupcakes consist of maple-infused vanilla cupcakes loaded with pieces of freshly cooked bacon. These treats are topped with a generous swirl of coffee-flavored whipped cream!
Coffee Maple Bacon Cupcakes
There’s so much to love about brunch: it’s both sweet and savory, it includes some of my favorite foods, and it makes drinking cocktails before noon totally appropriate. If you’re a brunch fanatic who loves having the best of both worlds, these Coffee Maple Bacon Cupcakes — a dessert/breakfast hybrid — will be your next obsession!
I love these cupcakes because they incorporate some of my favorite flavors, like coffee, maple and bacon, and in doing so take these cupcakes from dessert to brunch! With just a few extra ingredients, my simple cupcake recipe gets a brunch-worthy twist in my new recipe for Coffee Maple Bacon Cupcakes!
In this version, vanilla cupcakes are infused with maple syrup and loaded with crispy pieces of Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon. After topping them with a swirl of coffee whipped cream, these cupcakes contain all the best breakfast flavors in every bite!
While the taste of smooth vanilla, maple syrup, and coffee all complement each other, what really sets these cupcakes apart is the bacon!
Since it’s a star component of this recipe, I always use Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon, which is perfectly seasoned, smoked, and cooks up deliciously crispy.
Plus, any leftovers can be used for other recipes or simply served in all its thick-cut glory! When it comes to easy-to-prepare Oscar Mayer Bacon, it’s never wasted!
Coffee Maple Bacon Cupcakes end brunch on a sweet note while giving you one last taste of those savory Oscar Mayer Bacon crumbles. I love serving cupcakes at family gatherings because everyone can help themselves — no extra dishes, cake cutters, or forks required! What’s more, these cupcakes are easy to travel with.
If you’re heading to someone else’s house for brunch, bring a batch of these sweet-savory goodies and watch them disappear! If you’re looking for a delicious dessert to add to add to your recipe repertoire, try Coffee Maple Bacon Cupcakes, the sweet-savory treat that contains everyone’s favorite breakfast flavors.
Pin this Cupcake Recipe for Later!
Coffee Maple Bacon Cupcakes
Ingredients
Cupcakes
- 1 3/4 cup + 1 tablespoon cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large egg whites room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1/2 cup sour cream room temperature
- 1/2 cup whole milk room temperature
- 1/2 cup Oscar Mayer Thick Cut Bacon cooked and chopped (about 6 slices)
Frosting
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 2 teaspoons coffee extract
- 1/2 cup Oscar Mayer Thick Cut Bacon cooked and chopped (about 6 slices)
Instructions
Cupcakes
- Preheat the oven to 350 degrees F. Line a cupcake pan with liners and set aside.
- Whisk together 1 3/4 cups of the cake flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, cream together the butter and the sugar for 2 minutes, scraping down the sides with a rubber spatula as needed.
- Add the egg whites, vanilla, and maple extracts to the sugar mixture and whip on medium-high speed until combined, then add in the sour cream and mix until combined.
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- Slowly pour in the milk while mixing on low speed. The batter should be thick but not lumpy.
- In a small bowl, combine 1/2 cup of bacon and the remaining 1 tablespoon of flour. Fold the bacon into the batter and use a 1/4 cup measuring cup to measure the batter into the cupcake liners.
- Bake the cupcakes for 18 to 22 minutes. When the cupcakes are done baking, transfer them to a cooling rack to cool completely before frosting. Bake of the remaining batter.
Frosting
- In a large bowl or stand mixer fitted with a whisk attachment, combine the heavy cream, sugar, and coffee extract and whip on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Pipe the frosting onto the cooled cupcakes and top each cupcake with bits of bacon.
Nutrition
Leave a Reply