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Veganized: Maple Bacon Cupcakes Recipe

Prep Time30 mins
Cook Time22 mins
Total Time52 mins
Course: Cupcake
Cuisine: American
Keyword: Bacon, Cupcake, Maple, Vegan
Servings: 24 cupcakes
Calories: 195kcal


Cupcake Batter

  • 3 Cups Unbleached All-Purpose Flour
  • 1 1/2 Cups Brown Sugar
  • 2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 1/2 Cup Ice-cold water
  • 1 Cup Unsweetened applesauce
  • 2 Tbsp. White Vinegar
  • 1 tsp. Vanilla Extract
  • 1/3 Cup Pig Out Bacony Bits


  • 3/4 Cup Vegan Margarine
  • 2 1/3 Cup Powdered Sugar
  • 1/4 tsp. Maple extract
  • Pinch of Salt
  • Optional: Maple Syrup & More Bacony Bits for garnish


  • Preheat oven to 350°F, and get two cupcake sheets (2 dozen cupcakes) ready with liners. In a large bowl, sift together the flour, brown sugar, baking soda and salt. In a smaller bowl, stir together the water, applesauce, white vinegar, and vanilla extract.
  • Slowly pour the wet mixture into the dry and stir together until combined. Fold the bacony bits into the batter. Fill cupcake liners 3/4 of the way full, place in the oven and bake for 19-22 minutes or until a toothpick draws clean.
  • After the cupcakes are done baking, place them in the refrigerator to cool and move on to making the frosting.
  • Whip the vegan margarine with a mixer on high-speed, and slowly add in the powdered sugar. Add in the maple extract and salt and continue to whip the frosting.
  • Add more powdered sugar if you’d like a stiffer frosting, and use 1.5-2 tbsp. of it per cupcake. Then drizzle a 1/8 tsp. Maple syrup and sprinkle a few bacony bits on top.