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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!
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Coffee Maple Bacon Cupcakes

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!
Prep Time25 mins
Cook Time20 mins
Cooling Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 16 cupcakes
Calories: 297kcal

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

Calories: 297kcal | Carbohydrates: 27g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 99mg | Potassium: 88mg | Sugar: 16g | Vitamin A: 670IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 0.1mg