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Whether you love breakfast or dinner or bacon on dessert or not, there’s one that’s for sure: Lindsay & her husband, Taylor of Love & Olive Oil are super talented bloggers. I’m thrilled to have had the opportunity to meet them last year at Food Blog Forum in Orlando, and I’m so excited to see them both again this year!
Lindsay wrote her first cookbook, Cookie Dough Lover’s Cookbook last June and this February, her and her husband just released a second cookbook, Breakfast for Dinner. Pure genius. Everyone loves breakfast for dinner and they have created over 100 classic breakfast recipes with a twist that you can have for dinner – or any time of the day!
I had the pleasure of helping Lindsay & Taylor recipe test while they were writing this book. I was blown away with the recipes I was testing. My favorite was the loco moco, which is based off a classic Hawaiian dish. They infused the sticky rice with coconut. We could’ve just ate the rice itself. I also tested the Italian stuffed French toast and a couple other dishes. It was so much fun :) thank you Lindsay & Taylor for giving me this opportunity to help you out!
I made the maple bacon cupcakes because it was one of the recipes that was just calling my name. Candied bacon topping, maple flavored cake & chocolate buttercream frosting? I may or may not have had this for breakfast AND dinner one day. I will never tell…I can tell you that this book is LOADED with amazing & creative recipes such as this maple bacon cupcake recipe (where you can grab below).
They surprised me with a signed copy of the book :) AND what’s even cooler is that my name appears in the “thank you” page in the back of the book, along with the other recipe taste testers. That was super fun to see. I didn’t know they were going to do that!!
Bacon jam..I mean, how could I say no?
I can break in my new bundt pan from Rachel with this banana bread bundt cake!
Parmesan beignets – need I say more?
I was sent a signed copy of this book from Lindsay & Taylor, but I had also pre-ordered a copy myself, and then I was sent a review copy from their publisher, Quirk Books, so I have three copies. I don’t need three copies so I’m giving two away!
GIVEAWAY IS NOW CLOSED.
Maple Bacon Cupcakes
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
- ⅓ cup buttermilk
For the chocolate buttercream:
- ¾ cup unsalted butter, room temperature
- ½ cup cocoa powder, sifted
- 2 ½ cups confectioners' sugar, sifted
- 2 tablespoon maple syrup
- ⅛ teaspoon maple extract, optional
- 2 tablespoon heavy cream, more or less as needed
For candied bacon topping:
- 3 tablespoon light brown sugar, packed
- 1 teaspoon cocoa powder
- 4 strips bacon
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 350 °F. Line a muffin pan with cupcake liners.
- In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown for 2 minutes until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in maple syrup and vanilla extract.
- Slowly mix in the dry ingredients, a little at a time, until well-incorporated. Beat in buttermilk on low speed until just incorporated.
- Fill cupcake liners with a scant 1/4 cup of batter (cups should be just under 2/3 full). Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a cooking rack; when pan is cool enough to handle, place cupcakes on rack to cool completely.
- While the cupcakes are cooling, heat oven to 375 °F. Line a baking sheet with aluminum foil; set an ovenproof wire baking rack on top of the foil and lightly grease with cooking spray.
- In a shallow dish, whisk together brown sugar and cocoa powder until evenly distributed. Press bacon into sugar mixture to coat, shaking off excess.
- Arrange bacon on prepared rack, leaving plenty of space between slices. Bake for 30-40 minutes, flipping every 10 minutes, until bacon is browned and crisp. Remove from oven and let cool completely before breaking/chopping into small pieces.
- While bacon is cooking, prepare buttercream. Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium high speed for 1 to 2 minutes, or until fluffy. Add cocoa powder and beat until smooth. Slowly beat in confectioners' sugar, 1/2 cup at a time, until mixture is smooth. Beat in maple syrup and maple extract (if using). Add cream as needed and beat on medium high speed until light and fluffy, 2 to 3 minutes.
- Generously spread or pipe frosting onto cooled cupcakes. Arrange candied bacon pieces on top of the frosted cupcakes.
- Store in an airtight container for up to 3 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Friday 26th of December 2014
WOW! These cupcakes were incredible. My favorite by far. We decided to do a salted caramel icing with the bacon on top but the maple cupcake was perfect! Thank you so much!
Monday 29th of December 2014
Sounds delicious! So glad you enjoyed!
Sunday 23rd of November 2014
Every year I host a wine and dessert party. I make desserts, friends bring the wine. This year I added these amazing cupcakes to the menu. They were THE talk of the party. 35 people, 50 mini bacon cupcakes --devoured!!! I added a sprinkle of Maldon sea salt (per my husband's request), and that took them over the top. Thanks for another amazing recipe that will certainly make its way into my baking rotation!!
Sunday 23rd of November 2014
So happy to hear this!!
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Sunday 9th of June 2013
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Friday 19th of April 2013
Wow, I've never thought of adding bacon on a cupcake! What a creative idea!! The book looks great. I should get it myself. :D
Wednesday 17th of April 2013
My favorite breakfast item is a great big fluffy western omelet with homemade hash browns.