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. Learn how to make them, along with homemade maple bacon and salted maple frosting.

Prep Time 15

Cook Time 30

Cooling Time 30

Total Time 1 15

Servings cupcakes

Calories 288kcal

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

US Customary - Metric

Get Recipe Ingredients

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!

Notes

Please note the total cook time includes baking the bacon, as well as baking the cupcakes. Neither will bake for 30 minutes.

Please, please, please use pure maple syrup . (None of that breakfast syrup stuff here, folks!)

Nutrition