Amanda Parker's pairing of maple syrup and bacon just scream indulgence and will have your dad reaching for more!


For the Cupcakes

  • 4 1/2 Tablespoon room temperature butter
  • 1/2 Tablespoon bacon drippings (left in the refrigerator to solidify)
  • 1 egg
  • 5 Tablespoon brown sugar
  • 4 Tablespoon maple syrup
  • 1 1/4 Cup self-rising flour
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon baking powder
  • Pinch salt
  • 1/4 Cup milk
  • 1/2 Cup cooked and crumbled bacon

For the Frosting

  • 4 Tablespoon butter
  • 2 Tablespoon maple syrup
  • 1 Cup powdered sugar turbinado sugar (optional but recommended)
  • coarse grain sea salt (optional but recommended)


For the Cupcakes

Step 1:

Cream butter and solidified bacon drippings together.

Step 2:

Add the brown sugar and maple syrup and beat again until creamy.

Step 3:

Add the egg and beat until combined.

Step 4:

Sift the flour, baking powder, baking soda and salt together and then add some of the flour to the wet mixture. Stir the flour in and then add a little of the milk and stir it in.

Step 5:

Keep alternating stirring in flour and then milk, ending with flour. Mix just until combined and then fold half of the bacon pieces.

Step 6:

Spoon the batter into baking cups.

Step 7:

Place in oven at 350 degrees and bake for 16-19 minutes or until a toothpick comes out clean. Recipe will make about 12 cupcakes.

For the Frosting:

Step 1:

Mix your maple frosting ingredients together and then frost your cooled cupcakes.

Step 2:

Add the remaining bacon pieces on top.