Maple Walnut Cream Cheese Cupcakes with Candied Bacon Garnish. They’re everything you could ever want or expect from a cupcake. Sweet, salty, tender, and perfectly rewarding.
I am not big on breakfast foods. I really don’t like to eat before noon for some reason and, if I do eat breakfast, I want something like steak or breakfast burgers. Most breakfast foods to me are too sweet and sugary and pretty much send my palate into overdrive first thing in the morning. However, after seeing the words “Candied Bacon” in Bon Appetit the other day, the first thing that came to mind was breakfast goodies – and cupcakes.
Seriously, candied bacon sprinkles? Yes, please.
Oh, and who doesn’t love maple walnut cream cheese on a bagel? Or in a cupcake?
The final product, cupcakes that taste like pancakes, with maple cream cheese frosting and candied bacon on top. After a few minutes of Google certifying that this wasn’t a silly idea, I got to baking.
Since I combined two recipes to make these, I named this sweet breakfast treat maple walnut cream cheese cupcakes.
Maple Walnut Cupcakes
From Country Living
Ingredients:
2 1/2 cups flour- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground ginger
- 1 stick or
- 1/2 cup unsalted butter, softened
- 1/2 cup light-brown sugar
- 2 large eggs
- 1 1/4 cups maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1/2 cup walnuts or pecans, finely chopped
Preparation:
Preheat your oven 350 degrees F.
Sift the flour, baking powder, baking soda, salt, and ginger together. Set aside.
Beat the butter and sugar on medium speed in a large bowl until they are fluffy.
Add in eggs, syrup and vanilla. Mix until blended.
Then mix in the flour mixture alternating with the buttermilk. Do about one-third of the flour and then one-third of the buttermilk, and so on. Add the nuts if using.
Fill muffin or cupcake tins, either lined or buttered, according to your preference. Cook for approximately 20 minutes or until your tester comes out clean.
Cool totally and then ice with Maple-Butter Frosting.
Maple Cream Cheese Frosting
- 1 cup of softened, unsalted butter
- 3 ounces of cream cheese, also softened
- 2/3 cup of dark-brown sugar (I use golden)
- 1/4 teaspoon salt
- 3/4 cup of maple syrup
- 3/4 teaspoon of vanilla extract
- 1 cup of confectioners’ (icing) sugar
Directions:
Candied Bacon
Adapted from Bon Appetit
Ingredients:
- 4 bacon slices
- 2 tablespoons maple sugar, divided
Preparation:
Preheat oven to 400°F. Line rimmed baking sheet with foil. Place rack in center of foil. Lay bacon slices on rack. Sprinkle 1 tablespoon maple sugar evenly over bacon. Bake until sugar is melted, about 8 minutes. Sprinkle remaining 1 tablespoon sugar over same side of bacon. Bake until bacon is deep brown and glazed, 12 to 14 minutes longer. Remove from oven.
Preheat broiler. Broil bacon until sugar on top bubbles thickly, watching closely to prevent burning, 1 to 2 minutes. Cool bacon completely on rack. Cut into 1/4-inch dice.
Lauren at KeepItSweet says
breakfast is my favorite meal of the day and i’m sure if i made these i’d rationalize cupcakes for breakfast:-) delicious looking recipe
Vicki @ Wilde in the Kitchen says
I can’t agree with the no breakfast (it’s my Favorite meal of the day) but I can totally agree with these cupcakes. They are so cute too!
Stormy @LaMaoomba says
Wow – it’s a great thing to be able to combine meals this way (dessert and breakfast).
Corned Beef and Kimchi says
um, yes please.
Jason & Angie says
Keep in mind that this is from my wife and I. We are in complete awe as to how this cupcake brought the taste of breakfast into our mouth(s) much in the same way Jelly Belly’s recreate complex flavors in a single jelly bean. Our only change would be to not candy the bacon. We feel that this would bring out the salty aspect that would put this delight over the top. However, we’ve never had candied bacon and it was fantastic too.
sweetie says
is that the correct amount of flour in the cupcakes? it only says “1/2 cups flour.” i imagine it’s 1-1/2 cups, no? also, what is the quantity yield?
thanks!
Kita says
Thank you so much for noticing this! The recipe actually calls for 2 1/2 cups flour. I may reduce that to 2 cups though in hindsight because mine were a little more dense then I prefer for a cupcake.
I got 14 fairly large cupcakes out of this recipe.
Kimba's Kitchen says
Hey there! Congrats on making it to #1 on FoodBuzz Top 9 today 🙂 This looks absolutely delicious!!
Elin says
Congrats on Top 9…this is one great cupcake…candied bacon..mmmm sounds delicious and thanks for sharing 🙂
Momma Cupcake says
all I saw was cupcakes and bacon…that’s how I ended up here lol. so like a dozen would be great and that’s just for me.
saw you on SITS but congrats on the Top 9!
shannon abdollmohammadi says
I just realized I posted a comment on another of your recipes…you rock!! What a delicious cupcake. Congrats on another perfect foodbuzz top 9!