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Irresistible Bourbon Maple Bacon Cupcakes

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These bourbon maple bacon cupcakes combine smoky, crispy bacon with sweet maple syrup and warm bourbon for a moist, flavorful treat topped with a crunchy bacon-brown sugar topping.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons bourbon (e.g., Maker’s Mark)
  • ¼ cup (60ml) pure grade A maple syrup
  • ½ cup (120ml) whole milk
  • 6 slices cooked bacon, crisped and roughly chopped
  • 2 tablespoons brown sugar
  • Optional garnish: extra bacon bits or a light drizzle of maple syrup

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
  2. Cook the bacon until crispy by baking at 400°F (205°C) for 15-20 minutes on a foil-lined pan. Drain on paper towels, then chop roughly. Reserve about 2 tablespoons for the topping.
  3. Whisk together dry ingredients: sift or whisk 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt in a large bowl. Set aside.
  4. Cream butter and sugar: beat ½ cup softened unsalted butter with ¾ cup granulated sugar until light and fluffy, about 3-5 minutes.
  5. Add eggs and vanilla: beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract and 2 tablespoons bourbon until combined.
  6. Incorporate wet and dry: alternately add the flour mixture and ½ cup milk to the butter mixture in three parts, beginning and ending with flour. Mix gently after each addition to avoid overmixing.
  7. Fold in chopped bacon gently, saving a small handful for topping.
  8. Fill cupcake liners about ⅔ full with batter.
  9. Make the crispy topping by mixing 2 tablespoons brown sugar with reserved bacon bits. Sprinkle this over each cupcake batter mound.
  10. Bake for 18-20 minutes, or until a toothpick inserted near the center comes out clean.
  11. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

[‘Use firm, thick-cut bacon for best texture; turkey bacon can be used for milder flavor.’, ‘For gluten-free option, substitute all-purpose flour with a 1-to-1 gluten-free baking blend and ensure baking powder is gluten-free.’, ‘If bourbon is not preferred, substitute with 1 ½ teaspoons vanilla extract and a splash of apple cider or water.’, ‘Avoid overmixing batter to keep cupcakes tender.’, ‘If bacon topping browns too quickly, tent loosely with foil mid-bake.’, ‘Let cupcakes cool completely before frosting to prevent melting.’, ‘Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days; reheat gently to restore crispiness.’, ‘Do not microwave leftovers to avoid soggy topping.’]

Nutrition

Keywords: bourbon cupcakes, maple bacon cupcakes, bacon dessert, sweet and savory cupcakes, bourbon maple bacon, crispy bacon topping

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