Peanut Butter Bacon Cupcake

Peanut Butter Bacon Cupcake

10 Reviews 5 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    1 h 55 m
Recipe by  mkecupcakequeen

“Also known as the Bomb-Cake, named after a local bar in Milwaukee. This cupcake combines the addictive taste of their Barrie Burger and the fun of their signature Peanut Bomb. Go ahead, try it... It is soooo yummy!”

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Adjust Servings

Original recipe yields 22 cupcakes



  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1/4 cup bacon grease and set aside to cool. Drain the bacon slices on a paper towel-lined plate. Chop the bacon.
  2. Preheat an oven to 350 degrees F (175 degrees C). Line cupcake pans with paper liners.
  3. Beat the crunchy peanut butter, bacon grease, and butter with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next. Pour in the cake mix alternately with the water, mixing until just incorporated. Fold in 2/3 of the chopped bacon; mixing just enough to evenly combine. Pour the batter into prepared cupcake pan, about 2/3 full.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  5. To make frosting: Beat the creamy peanut butter and cream cheese together with an electric mixer until light fluffy. Gradually stir in the confections' sugar. Mix in enough heavy cream to thin out the frosting, if needed.
  6. Spread the frosting over the cooled cupcakes. Sprinkle with the remaining 1/3 portion of chopped bacon, and top with a whole peanut.

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Reviews (10)

Rate This Recipe
Clem H

Clem H

To me it was not worth the time making 22 cupcakes, plus followed the directions and wound up with enough frosting to cover 30 or more cup cakes. Would like to change my opinion on these cupcake as I did not give them a fair test The next day I ate a couple of them and found them to be quite tasty. True, its a lot to go through in making them, but I would do it again



i think these are odd combination, but don't be afraid, they are delicious! based on other reviews, i halved the frosting recipe and it was more than enough for the 16 cupcakes that it made for me...other than the long prep, these are great...but they do take some fussing (making bacon, etc.).



Yum! Used microwave pre-cooked bacon, canola oil vs. grease, smooth peanut butter. Definitely halve the icing recipe. Skip heavy cream & use milk. (Left out the whole peanuts 'cause I didn't have 'em!) Really delicious (and NOT time-consuming) cupcake recipe - thanks!

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Amount Per Serving (22 total)

  • Calories
  • 554 cal
  • 28%
  • Fat
  • 33.5 g
  • 52%
  • Carbs
  • 54.1 g
  • 17%
  • Protein
  • 13.3 g
  • 27%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 540 mg
  • 22%

Based on a 2,000 calorie diet



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Peanut Butter and Chocolate Cake II


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Peanut Butter Cake III