Maple Bacon Bourbon Cupcakes

1 Reviews

SERVINGS

12

PREP TIME

30 min

TOTAL TIME

2 hr 30 min

GLUTEN FREE

NO

Candied bacon and maple pair perfectly in these adult cupcakes. Spiked with bourbon and topped with maple buttercream, they’ll be a hit at your next party.

This recipe is made with Jones Dry Aged Bacon.

8 oz CW Bacon
ingredients

For the Cupcakes:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup light brown sugar
2 eggs
1/3 cup bourbon whiskey
6 tablespoons milk

For the Candied Bacon:

6 slices Jones Dairy Farm Dry Aged Bacon
Approximately 6 teaspoons honey
6 tablespoons brown sugar

For the Maple Buttercream Frosting:

1 cup butter, softened
3 1/2 cups powdered sugar
1/3 cup maple syrup
1/2 teaspoon maple extract, optional
DIRECTIONS
Preheat oven to 350˚F.

Sift together flour, baking soda and salt; set aside. Cream butter and sugar together in large bowl; add eggs one at a time, blend well. Stir in bourbon. Alternate flour mixture and milk, stirring until well mixed. Fill paper baking cups 2/3 to 3/4 full. Bake for 22-25 minutes, remove from oven, and allow to cool.

For the Candied Bacon:

Arrange bacon on sheet pan lined with parchment paper. Drizzle each strip with 1 teaspoon honey, then using a pastry brush or finger, spread honey so each strip is evenly coated. Sprinkle 1 tablespoon of brown sugar on each strip of bacon.

Bake in 350˚F oven about 20 minutes. The brown sugar should be completely melted and bacon thoroughly cooked. When bacon is cool cut strips at angle into 1 1/4-inch strips.

For the Maple Buttercream Frosting:

In medium bowl, cream butter with electric mixer until light and fluffy. Add powdered sugar 1/3 at a time, scraping bowl frequently. Add maple syrup and maple extract.

When cupcakes are cool, frost and garnish with candied bacon.

Ratings & Reviews

5/5

write a review
  • 11/19/2018

Wow these are good cupcakes! I was looking for recipes online that included the following: bourbon, real maple syrup, bacon, and most importantly made from scratch. My only critique is that the recipe as is yielded 5 oversized cupcakes. I used Parchemin lotus cupcake cups because I wanted a masculine presentation. Making these for work for International Men's Day. My tweak to recipe: added three strips of crumbled bacon to cupcake mix while mix with flour, etc. After my first taste test, I think I could have added 6 crumbled strips. The crumbles in the cupcake are just delicious when it combines in your mouth with the frosting. My only twea​k to the frosting: I added 1.5 tsp of pure vanilla extract. ​Now I'm making a batch doubling the cupcake mix. Thank you! I expect my coworkers will love it. One other possible tweak is to use a little less bourbon, but can't say yet what to decrease to. Not sure if it will taste differently though tomorrow or if the bourbon was a little overpowering because I just ate it after cooling it down a bit. Overall recipe is a keeper! Bourbon and bacon should be tweaked to personal tastes.

Ingredients

For the Cupcakes:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup light brown sugar
2 eggs
1/3 cup bourbon whiskey
6 tablespoons milk

For the Candied Bacon:

6 slices Jones Dairy Farm Dry Aged Bacon
Approximately 6 teaspoons honey
6 tablespoons brown sugar

For the Maple Buttercream Frosting:

1 cup butter, softened
3 1/2 cups powdered sugar
1/3 cup maple syrup
1/2 teaspoon maple extract, optional

Directions

Preheat oven to 350˚F.

Sift together flour, baking soda and salt; set aside. Cream butter and sugar together in large bowl; add eggs one at a time, blend well. Stir in bourbon. Alternate flour mixture and milk, stirring until well mixed. Fill paper baking cups 2/3 to 3/4 full. Bake for 22-25 minutes, remove from oven, and allow to cool.

For the Candied Bacon:

Arrange bacon on sheet pan lined with parchment paper. Drizzle each strip with 1 teaspoon honey, then using a pastry brush or finger, spread honey so each strip is evenly coated. Sprinkle 1 tablespoon of brown sugar on each strip of bacon.

Bake in 350˚F oven about 20 minutes. The brown sugar should be completely melted and bacon thoroughly cooked. When bacon is cool cut strips at angle into 1 1/4-inch strips.

For the Maple Buttercream Frosting:

In medium bowl, cream butter with electric mixer until light and fluffy. Add powdered sugar 1/3 at a time, scraping bowl frequently. Add maple syrup and maple extract.

When cupcakes are cool, frost and garnish with candied bacon.