Bacon Cupcakes (Edit recipe)

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Get game day ready with something sweet and something salty. These epic bacon cupcakes are full of real bacon flavor and topped with the most incredible whipped bacon buttercream frosting. Finish them off with a drizzle of caramel sauce and an extra rasher of bacon for the perfect sweet and salty game-day treat.

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PREP TIME

30 minutes

COOK TIME

23 minutes

INGREDIENTS

19

Serves: 12

Ingredients

Bacon Cupcakes

0.5 cup Butter, Salted, room temperature
1 cup Brown Sugar
2 whole Egg, room temperature
2 tsp Vanilla Extract
1.25 cups Gluten-Free All-Purpose Flour - Primal Palate, *can sub regular all-purpose flour
1.5 tsp Baking Powder
0.5 tsp Salt
0.5 cup Milk, room temperature
0.5 cup Bacon, finely chopped *approx 7 pieces
0.5 cup Toffee, bits

Bacon Frosting

0.75 cup Butter, Salted, room temperature
0.25 cup Bacon Grease, room temperature
2 cups Powdered Sugar
1 tsp Vanilla Extract
0.25 tsp Salt
0.25 cup Caramel Sauce, *optional for decor
3 pieces Bacon, *optional for decor

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350ºF and prepare a cupcake pan with 12 liners.
In a stand mixer or large mixing bowl with an electric mixer, combine the butter and brown sugar and beat on high for 2 minutes or until light and fluffy.
Add in the eggs and vanilla extract and mix until fully combined. Scrape down the sides of the bowl when necessary.
Measure in the flour, baking powder, and salt and begin to mix on low.
While mixing on low, slowly pour in the milk and mix until just combined.
Gently fold in the chopped bacon.
Divide the batter into the cupcake liners and bake for 20-23 minutes or until a toothpick inserted comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes before removing to fully cool.
In a stand mixer or large mixing bowl with an electric mixer, beat the butter and bacon grease on high speed until light and fluffy. This should take 5-10 minutes.
Add in the powdered sugar and salt and mix on low until combined.
Add in the vanilla extract and mix on low until combined. Turn the mixer up to high and allow it to beat for another 5 minutes.
If desired, fit a piping bag with a 1M piping tip and pipe a bacon frosting swirl on top of each fully cooled cupcake. Top with a drizzle of caramel sauce and a piece of bacon. Enjoy!
Leftover cupcakes should be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.

Notes

Can be made dairy-free with plant-based butter and milk.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	454
Fat:	26 g
Carbohydrates:	54 g
Protein:	1 g
Cholesterol:	59 g
Sodium:	392 mg
Fiber:	0 g
Sugars:	42 g
Sugar Alcohol:	0 g
Calculated per serving.