Maple Bourbon Cupcake with Bacon Recipes
Maple Bourbon Cupcake with Bacon offer a delightful combination of flavors that cater to both sweet and savory palates. The rich taste of maple syrup and the warmth of bourbon create a moist and flavorful cupcake base. Topped with a smooth maple bourbon buttercream and garnished with crispy candied bacon, these cupcakes are a treat that’s sure to impress.
Why You’ll Love This Recipe
- Flavorful Combination: The sweetness of maple syrup pairs perfectly with the smoky notes of bourbon and the saltiness of bacon.
- Moist Texture: The cupcake base is tender and moist, thanks to the inclusion of buttermilk and brown sugar.
- Eye-Catching Presentation: Candied bacon adds a decorative and tasty touch that makes these cupcakes stand out.
- Versatile Treat: Ideal for brunches, parties, or as a unique dessert option.

Tools and Equipment
To prepare these cupcakes, you’ll need:
- Standard 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Piping bag and tip (optional, for frosting)
- Wire rack (for cooling)
Ingredients

For the Candied Bacon:
- 12 slices of thick-cut bacon
- ½ cup light brown sugar
- 2 tablespoons maple syrup
- 2 teaspoons bourbon (optional)
For the Maple Bourbon Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar
- 2 large eggs
- ¼ cup maple syrup
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Maple Bourbon Buttercream:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed for consistency)
How to Make Maple Bourbon Cupcakes with Candied Bacon

Prepare the Candied Bacon
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Coating: In a bowl, combine brown sugar, maple syrup, and bourbon (if using).
- Coat Bacon: Brush each slice of bacon with the mixture and place them on the prepared baking sheet.
- Bake: Bake for 20–25 minutes, flipping halfway through, until the bacon is crispy and caramelized.
- Cool: Transfer the bacon to a wire rack to cool. Once cooled, chop into small pieces for garnish.
Make the Cupcakes
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Combine Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, then mix in maple syrup, bourbon, and vanilla extract.
- Alternate Mixing: Gradually add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fill Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Maple Bourbon Buttercream
- Beat Butter: In a bowl, beat the softened butter until creamy.
- Add Sugar: Gradually add powdered sugar, beating well after each addition.
- Incorporate Flavors: Mix in maple syrup, bourbon, and vanilla extract.
- Adjust Consistency: Add heavy cream as needed to achieve a smooth, spreadable consistency.
Assemble the Cupcakes
- Frost: Once the cupcakes are completely cool, frost them using a piping bag or spatula.
- Garnish: Sprinkle the chopped candied bacon on top of each cupcake.

Expert Tips
- Room Temperature Ingredients: Ensure that butter, eggs, and buttermilk are at room temperature for a smoother batter and frosting.
- Do Not Overmix: Mix the batter just until the ingredients are combined to avoid dense cupcakes.
- Candied Bacon: Make sure the candied bacon is fully cooled before chopping to maintain its crispiness.
- Frosting Consistency: Adjust the amount of heavy cream in the buttercream to achieve your desired consistency.
Storage Instructions
- Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigeration: Frosted cupcakes can be stored in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes in a sealed container for up to 3 months. Thaw at room temperature and frost before serving.
Frequently Asked Questions
Can I omit the bourbon from the recipe?
Yes, you can omit the bourbon for a non-alcoholic version. The cupcakes will still be flavorful with the maple syrup and other ingredients.
Is there a substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by adding ½ tablespoon of lemon juice or vinegar to ½ cup of milk. Let it sit for 5 minutes before using.
Can I use store-bought candied bacon?
While homemade candied bacon is recommended for the best flavor and texture, you can use store-bought candied bacon if available.

Conclusion
Maple bourbon cupcakes with candied bacon are a delightful treat that combines sweet, savory, and smoky flavors in each bite. Whether you’re serving them at a brunch, party, or simply indulging in a unique dessert, these cupcakes are sure to impress. With their moist texture, rich flavors, and eye-catching presentation, they’re a recipe worth adding to your collection.
Try them out, share them with friends, and let me know how they turn out!