Grain Free Vanilla Cupcakes with Maple Buttercream Frosting and Candied Bacon
Recently, Dunkin Donuts lost their minds and discontinued my husband’s favorite donut- the maple frosted donut. Now, I know what you’re probably thinking. Donuts, especially the ones from Dunkin Donuts aren’t paleo. You’re absolutely right. They aren’t paleo, at all, but life is much too short to never eat a donut ever again. While eating paleo makes my husband and I both feel better, we can get away with an occasional cheat. An occasional donut falls into that category.
Please note: This post contains affiliate links. This means that if you click on one of those links and make a purchase, you not only get a product that I recommend, but I get to do fun things like keep the lights on. 😉 Everybody wins!
Anyway, when I got the terrible news that they weren’t making any more Maple Frosted Donuts, I was bound and determined to come up with some other maple frosted treat for him. He is, after all, a really great husband. So, I started thinking. I don’t have a donut pan, and since I didn’t want to try making donuts without one, I crossed donuts off the list right away. So, I settled on cupcakes. Then, I thought that candied bacon would totally take these bad boys over the top.
Now, I know that the idea of bacon in a cupcake sounds strange, but trust me on this one, candied bacon is delicious. The trick is to make sure it’s nice and crispy before you take it out of the oven. Then, there is something almost magical about the salty and sweet combination. If you haven’t tried it, just do it.
Another thing to keep in mind with these cupcakes is that you need a safe place to keep them. When I made this recipe, I woke up in the middle of the night to a strange sound down in my kitchen. What do you think I found when I got down there? That’s right, my three-year old stealing a cupcake for her and for our middle kiddo. At least she was sharing, right?
Now, it’s worth noting that I’m not calling these cupcakes paleo, or even primal. There is too much grey area here for me to feel comfortable calling these paleo. They are certainly grain free, but the frosting calls for butter and powdered sugar, neither of which are in the paleo wheelhouse. The recipe that I used for the cupcake itself came from here. That recipe calls for cane sugar, but I substituted coconut sugar, which is a more paleo friendly option. Still, it falls into that grey area, so make these bad boys at your own discretion.
- 1 Batch Paleo Vanilla Cupcakes
- 3 slices bacon
- 1/4 cup pure maple syrup
- 1 cup unsalted grass fed butter, softened
- 1 tsp vanilla extract
- 1 TBSP full fat coconut milk
- 4 TBSP pure maple syrup
- 1 cup organic powdered sugar, divided
- Prepare the cupcakes as directed
- Preheat oven to 350 degrees
- Toss bacon slices in maple syrup
- Lay bacon on a parchment lined baking sheet
- Bake for 20 minutes, or until crispy
- Allow to cool, then crumble
- Place the softened buttered into the bowl of a stand mixer. Whip on high speed 9-10 minutes, until fluffy, stopping every minute or so to scrap the sides
- Add the vanilla extract, coconut milk, and maple syrup and beat for another 2-3 minutes until combined
- Turn the mixer off, add 2 TBSP powdered sugar, and mix until combined. Turn the mixer off, add another 2 TBSP powdered sugar and mix until combined. Repeat this process until all of the powdered sugar has been added
- Frost the cupcakes with the buttercream frosting, and top with candied bacon crumbles