Bourbon Maple Bacon Cupcakes
Bourbon Maple Bacon Cupcakes are the best salty-sweet dessert for any occasion. These small-batch cupcakes strike the perfect balance between savory, salty and sweet. As an added bonus, this recipe makes just 6 cupcakes. Learn how to make them, along with homemade maple bacon and salted maple frosting.
Love homemade cupcakes? You’ve got to try Fresh Strawberry Cupcakes and Margarita Cupcakes.
2025 Update: This recipe was originally shared in September 2018, shortly after the birth of my second child. The recipe and post include new photos, as well as more tips and tricks. I hope you love these cupcakes!
I have a thing with maple and bacon.
So much so that one morning last fall, two friends who don’t know each other purchased me doughnuts from different shops… and both were maple bacon flavored.
“It’s your spirit animal doughnut,” one said.
The other one said, “This maple bacon donut just reminded me of you.”
Neither was wrong, and I am so fortunate to have friends who get me. Also, I have a Baked Maple Bacon Donuts recipe if you’re into that kind of thing, too.
Why I love this recipe:
Back in 2018, I decided that I would make myself a special birthday cupcake that would feature maple, bacon AND bourbon because WHY NOT?
And thus, this Bourbon Maple Bacon Cupcake recipe was conceived.
The maple and bacon give them a breakfast taste upon first taste, but as you chew, you’ll get a hint of oakiness from the bourbon. Oh, the combination is so good, y’all.
Also, these small batch cupcakes are oh-so-decadent and perfect for a small gathering.
Maple and bacon in a cupcake with BOURBON? You’re taking it a little far here, Erin.
I’m of the mindset that desserts can and should be decadent from time to time.
These cupcakes are by no means a health food, nor are they something I would suggest making daily or weekly, because they’re not good for you.
That said, they’re delicious, assuming you enjoy the combination of maple and bacon with a hint of bourbon.
If not, I suggest making another kind of cupcake. Might I suggest Chocolate Guinness Cupcakes with Baileys Frosting or maybe Sour Cream Funfetti Cupcakes?
Other dessert recipes to celebrate with: Chocolate Chip Cookie Bars | Mini Stacked Ice Cream Birthday Cakes | Funfetti Dip | Chocolate-Covered Raspberry Cupcakes with Raspberry Chocolate Cream Cheese Filling and Raspberry Buttercream Frosting | Strawberry Chocolate Cake | Sweet and Spicy Chocolate Cupcakes
What you need to make this recipe:
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- Muffin/Cupcake pan or tin
- Parchment paper cupcake liners
- Jelly Roll Pan or Medium Baking Sheet (for baking the maple bacon)
- Silicone Basting and Pastry Brush
- Glass bowls
- Liquid measuring cup
- Measuring spoons
- Kitchen scale
- Wire cooling rack
- Open Star Piping Tip with disposable piping bag for decorating the cupcakes
- Glass Cupcake Stand for serving
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to grab from your local grocery store:
- Bacon — use your favorite brand. For these cupcakes, I used a thick-cut bacon because I dig that.
- Pure maple syrup — please, please, please don’t use imitation maple syrup. It simply won’t cut it.
- Egg whites — we’re going to separate the eggs at home, so you don’t need to purchase a container of egg whites… unless you’ve already got that on hand.
- Granulated sugar — also known as white sugar, this is our sweetener. I use regular granulated sugar, not fine sugar, in this recipe.
- Bacon fat — we’ll reserve some from the bacon that we cook! No need to run to the store looking for this ingredient, either. You could replace this with a neutral oil, like vegetable oil, if you prefer.
- Bourbon — your favorite drinking bourbon or whiskey. It should be drinkable and tasty, but not be too fancy since we’re baking it.
- Maple extract — this is going to give our cupcakes a little maple flavor punch. A little goes a long way.
- All-purpose flour — we keep unbleached AP flour at our house, but the regular kind works, too.
- Baking powder — this is the leavener for our cupcakes. Make sure yours is fresh. It is not the same thing as baking soda.
- Kosher salt — medium-grain kosher salt is what I use for baking these days. Use a similarly sized sea salt, if that’s what you have.
A note on the bourbon and making a substitution for that: If you’re not a bourbon drinker or don’t drink at all, you can leave out the bourbon. Replace it with the same amount of water or milk.
How to make Bourbon Maple Bacon Cupcakes
Bake the maple bacon
I have a tutorial for how to cook bacon in the oven, as well as one about how to make maple bacon. You can follow that for more details, but here is a brief overview:
Line a jelly roll pan or a small rimmed cookie sheet with two layers of parchment.
Place the bacon on the pan. Use a pastry brush to brush them with maple syrup.
Place the sheet pan in cold oven, and turn it on. Set the timer for 12-15 minutes. Check on the bacon because the bake time will depend on the thickness of the bacon. If your bacon is thinner, it could burn.
When the bacon is caramelized and cooked through, remove from the oven and let cool.
Reserve 2 tablespoons of the bacon fat. You need this for the cupcakes.
Let it come to room temperature. You will use these in the cupcake batter and as a garnish.
Make the Maple Bacon Cupcakes with Bourbon
Preheat the oven to 350°F. Place six cupcake liners in a cupcake tin, then set aside. You can spritz the liners with cooking spray, if desired.
Mix the wet ingredients. Whisk together the egg whites and granulated sugar in a large mixing bowl.
You could also do this with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment. If using an electric mixer, start at a low speed and turn it up to a medium speed once the mixture starts coming together and getting frothy.
Measure in the maple syrup, bacon fat, bourbon and maple extract. Mix until all the wet ingredients are combined.
Add the dry ingredients — flour, baking powder and salt — to a separate bowl and whisk to combine.
Chop the candied bacon into small pieces.
Pour the flour mixture into the wet ingredients. Add the chopped bacon bits, too, and whisk until the ingredients are just combined.
Measure the batter evenly into the prepared paper liners, filling each about ¾ of the way full. (I used about 3 tablespoons of batter per cupcake, and it worked beautifully.)
Bake for 14-17 minutes in the preheated oven, or until an inserted toothpick comes out clean.
Let the cupcakes cool on a wire rack and come to room temperature before frosting.
This should take 30 or so minutes, depending on how warm your kitchen is. Be sure to give them enough time!
Make the Maple Frosting
I have written a detailed tutorial of how to make a large batch of this frosting recipe at Salted Maple Frosting. The recipe in the recipe card is a half batch.
Here is a quick rundown:
- Beat the cream cheese and butter together in a large bowl with a stand mixer or a hand mixer until light and fluffy, about 2-3 minutes. It will turn a light yellow.
- Add the vanilla and maple extracts, as well as the maple syrup, and mix for about 1-2 minutes.
- Add the powdered sugar and salt. Use the electric mixer to incorporate them into the cream cheese and butter mixture. If your powdered sugar has lumps in it, run it through a fine mesh strainer so that the frosting is not lumpy.
When the icing is smooth, chill in the refrigerator until you’re ready to ice your cupcakes or cake. You can transfer the icing to a piping bag, or you can simply dollop it onto the cupcakes.
Frost your cupcakes and enjoy!
How to store:
Store the frosted cupcakes in an airtight container (made for cupcakes) in the refrigerator. This will ensure that the frosting texture remains firm and does not melt. They will keep for 2-3 days at the most in the fridge.
Store leftover cupcakes that have not been frosted in an airtight container in the refrigerator, too. They will keep better if they are unfrosted and can be frozen if unfrosted for up to 3 months.
Please note that the cupcakes will become less moist and the frosting will become stiffer the longer they sit in the refrigerator.
Erin’s Easy Entertaining Tips
I’m of the mindset that cupcakes are an excellent party food. Since this is a small batch cupcake recipe, these Maple Bacon Cupcakes are perfect for a small gathering.
Here are some tips and tricks for making them for a crowd:
- Bake extra if you’re serving more than 6 people. Instead of doubling the recipe, though, I suggest making the recipe twice. (Or three times, etc.) It’ll take longer, but everything will be more accurate.
- Not a bourbon drinker or not a drinker at all? You can leave out the bourbon completely. Replace it with the same amount of milk.
- How to make in advance: bake the bacon and let it cool completely before storing in the fridge. Bake the cupcakes, and let cool. Leave them at room temperature. Right before serving, mix the frosting, frost, then serve and enjoy.
Frequently Asked Questions
Yes! Instead of doubling the recipe, I suggest making the recipe twice or three times to ensure that the measurements don’t get muddled.
Yes, you can leave out the bourbon. Simply replace it with water or milk so that the consistency does not change.
There will be a little difference in the taste, as the bourbon adds a little bit of oakiness to the cupcakes.
Veggie bacon might be a good substitute here because of its crumbly texture and smoky flavor. That said, I’ve never tried that, so if you do, please let me know how it worked out.
If you don’t eat meat or bacon, you can easily omit the bacon and its fat from this recipe. Yes, it’ll taste different than intended, BUT the cupcake texture shouldn’t change. Leave out the bacon crumbles. Replace the bacon fat with veggie oil or avocado oil.
These boozy cupcakes are versatile! You can make a batch of these beauties for any kind of small gathering, including a birthday party, a bridal shower, a baby shower, etc. Also, you can make them for a random weekday if that floats your boat.
You could serve them at a tailgate, too, though I’d suggest double or tripling the recipe because they won’t last long if you’re feeding a crowd!
Quick tips and tricks to the best Maple Cupcakes with Bacon and Bourbon:
- Let everything cool before frosting the cupcakes. Otherwise, the frosting will melt, and it’ll become messy.
- Don’t skip the maple extract. Real maple syrup is a super subtle flavor, so this adds more maple punch.
- Use your favorite bourbon… or use the same amount of whiskey or even spiced rum for a unique flavor addition to these cupcakes.
More bourbon-based desserts to try:
Love a cookie? We serve these Browned Butter Chocolate Chip Cookies with Bourbon and Walnuts for the Derby… and beyond!
Want a more classic dessert? Check out Bourbon Pecan Pie (an often-requested family favorite!) and Bourbon Balls.
Now who’s ready to bake some cupcakes?
I know I am!
Scroll on down to learn how I make ‘em…
Bourbon Maple Bacon Cupcakes
Ingredients
Maple Bacon
- 5 slices bacon thick cut, cut in half
- 2 tablespoons maple syrup
Maple Bacon Bourbon Cupcakes
- 2 egg whites
- 2 tablespoons granulated sugar
- 3 tablespoons maple syrup
- 2 tablespoons bacon fat slightly warmed
- 1 oz. bourbon
- 1 teaspoon maple extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 slices Maple Bacon crumbled and divided (recipe above)
Salted Maple Frosting (Half Batch)
- 4 oz. cream cheese softened
- 2 tablespoons unsalted butter softened
- ½ teaspoon pure vanilla extract
- ½ teaspoon maple extract
- 1 tablespoon maple syrup
- 1 ½ cups powdered sugar
- ½ teaspoon kosher salt
Equipment
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Instructions
Bake the Bacon
- Line a jelly roll pan or a small baking sheet with two layers of parchment paper.
- Place the sliced bacon on the jelly roll pan.
- Brush with 1-2 tablespoons of pure maple syrup using a pastry brush.
- Place in cold oven, and turn on to 425°F. Set timer for 12-15 minutes. (Check on them, as the bake time will depend on the thickness of the bacon, and if your bacon is thinner, it could burn.)
- Flip the bacon, then cook for another 4-7 minutes, or until caramelized and crispy. Keep an eye on it, as the maple can and will burn.
- When the bacon is caramelized and cooked through, remove from the oven.
- Reserve 2 tablespoons of the bacon fat for the cupcakes. Strain through a fine mesh strainer to ensure the mixture is smooth.
- Let the bacon fat come to room temperature. You will use that, along with the slices of bacon, in the cupcakes and as a garnish.
Make the Cupcakes
- Preheat the oven to 350°F. Place six cupcake liners in a cupcake pan, then set aside.
- Measure the egg whites into a large bowl. Whisk the egg whites vigorously, until frothy, then add granulated sugar. Whisk until combined and fluffy.
- Measure in the maple syrup, bacon fat, bourbon and maple extract. Whisk thoroughly until all the wet ingredients are combined.
- Measure the flour, baking powder and salt into a separate bowl and whisk to combine.
- Chop the bacon, if you haven’t already.
- Pour the flour mixture into the batter. Add half of the chopped bacon bits (and reserve the other half for the garnish), too, and whisk until the ingredients are just combined.
- Measure the batter evenly into the prepared cupcake liners, filling each about ¾ of the way full. (I used around 3 tablespoons of batter per cupcake, and it worked beautifully.)
- Bake for 14-17 minutes, or until an inserted toothpick comes out clean.
- Let the cupcakes cool and come to room temperature before frosting. (This should take 30 or so minutes, depending on how warm your kitchen is. Be sure to give them enough time! You can speed this process by placing them in the refrigerator.)
Make the Frosting
- This is a half batch of my Salted Maple Frosting recipe. You can make a full batch, though you won't use all of it on these cupcakes.
- Beat the cream cheese and butter together in a large bowl with a stand mixer or a hand mixer until light and fluffy, about 2-3 minutes. It will turn a light yellow.
- Beat in the vanilla and maple extracts, as well as the maple syrup, about 1-2 minutes.
- Add the powdered sugar and salt. Use the electric mixer to incorporate them into the cream cheese and butter mixture. If your powdered sugar has lumps in it, run it through a fine mesh strainer so that the frosting is not lumpy.
- When the icing is smooth, chill in the refrigerator until you’re ready to ice your cupcakes or cake. You can transfer the icing to a piping bag, or you can simply dollop it onto the cupcakes.
- Frost your baked goods and enjoy!
Video
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Ohhhh man. These look DECADENT in the best way possible. I see a birthday boy getting these in January!
Ohhhh man. These look DECADENT in the best way possible. I see a birthday boy getting these in January!
Thank you, Madison! For sure, these are decadent, but they’re well worth that decadence because they are soooooooo good! I hope your birthday boy enjoys these come January!
How much bourbon are you adding?
Oh my goodness, Brittany! Thank you SO MUCH for catching my mistake.
You’ll need 1 oz. bourbon. I’m adding this back into the recipe ASAP and am horrified that I left out this integral ingredient when transferring this recipe from my paper to the blog. Yikes.
Happy baking!
if I was making boozy cupcakes, could I add the bourbon in a pipette instead of including it in the batter or should I add an additional pipette of bourbon and still include the 1 oz inside the batter?
Hey there, Erika! Great question. You can definitely add the bourbon in a pipette for decoration and extra bourbon flavor, but I’d also keep the bourbon IN the cupcake itself. If you give this a try, let me know how it goes. Cheers!