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Bourbon Maple Bacon Cupcakes

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These bourbon maple bacon cupcakes combine smoky bacon, sweet maple syrup, and a hint of bourbon in a moist cupcake topped with creamy bourbon-infused frosting. A unique and indulgent treat perfect for special occasions or a fun dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (80ml) pure maple syrup
  • 2 tablespoons bourbon
  • 6 slices crispy cooked bacon, chopped
  • ¾ cup (180ml) buttermilk
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons maple syrup (for frosting)
  • 1 tablespoon bourbon (for frosting)
  • 2 tablespoons heavy cream
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with foil and arrange bacon slices in a single layer. Bake for 15-18 minutes until extra crispy. Drain on paper towels, let cool, then chop into small pieces.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat ½ cup softened unsalted butter with granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract.
  5. In a small bowl, whisk together maple syrup, bourbon, and buttermilk.
  6. With mixer on low, alternately add dry flour mixture and wet mixture in three parts, beginning and ending with dry. Mix just until combined.
  7. Gently fold chopped crispy bacon into the batter, reserving some for topping if desired.
  8. Line a 12-cup muffin tin with parchment liners and fill each about ⅔ full with batter. Sprinkle reserved bacon bits on top.
  9. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted in the center comes out clean and cupcakes spring back lightly when touched.
  10. Remove from oven and cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  11. For frosting, beat ½ cup softened unsalted butter on medium speed until creamy. Gradually add powdered sugar, mixing on low to avoid sugar cloud.
  12. Add maple syrup, bourbon, pinch of salt, and heavy cream. Beat on high for 3-4 minutes until light and fluffy. Adjust consistency with more cream or sugar if needed.
  13. Once cupcakes are fully cooled, pipe or spread frosting generously on each. Optionally, sprinkle a few crispy bacon bits or drizzle maple syrup on top.

Notes

Cook bacon extra crispy and drain well to avoid soggy cupcakes. Keep butter at room temperature for best creaming results. If frosting is too soft, chill for 10 minutes before frosting. Bourbon adds warmth without overpowering; adjust amount if desired. For gluten-free, substitute flour with 1:1 gluten-free blend. Maple syrup should be 100% pure for best flavor.

Nutrition

Keywords: bourbon cupcakes, maple bacon cupcakes, bacon dessert, bourbon frosting, sweet and savory cupcakes, easy cupcake recipe

Find it online: https://forkifyfun.com/bourbon-maple-bacon-cupcakes-recipe-easy-homemade-frosting-idea/