Maple Waffle Bacon Cupcakes

If you love breakfast foods as much as me, you'll really love these Maple Waffle Bacon Cupcakes. They're salty and sweet and packed with flavor. They have a buttermilk cupcake, maple buttercream, and are topped with a piece of freshly cooked bacon. They're just like a plate of waffles and bacon but in dessert form!

I love how fun and delicious these cupcakes are. They're soft and fluffy with the perfect hint of salty bacon and sweet maple syrup.

Check out this Maple Waffle Bacon Cake if you would rather make a version of this as a cake!

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. Whisk together flour, baking powder, baking soda, and salt in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.

Add eggs one at a time, scraping down the sides of the bowl as needed. Beginning and ending with the flour mixture, alternate between adding the flour mixture and buttermilk to the batter.

Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about two thirds of the way. Bake for 16-18 minutes until a toothpick inserted into the center of the cupcakes comes out clean.

Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.

In a stand mixer fitted with a paddle attachment, cream the cream cheese and butter together on medium speed for 2-3 minutes until well blended. With the mixer on low, carefully add the powdered sugar, scraping down the sides of the bowl as needed and mixing just until combined.

Add maple syrup and cream and mix just until combined. Cover bowl with plastic wrap and place in the fridge to chill while the cupcakes cool.

Once the cupcakes have cooled, scoop the frosting into a pastry bag fitted with a Wilton 1M or similar piping tip.

Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the center until you have covered the entire top in a beautiful swirl design.

Repeat this with the remaining cupcakes. Top each cupcake with a piece of bacon. Enjoy!

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