Bourbon Maple Bacon Cupcakes
User Reviews
5
Bourbon Maple Bacon Cupcakes
Description
Bourbon Maple Bacon Cupcakes feature thick-cut bacon slices brushed with pure maple syrup and baked until caramelized and crisp. The reserved bacon fat is incorporated into the cupcake batter along with bourbon and maple extracts, supporting a rich and moist texture. Egg whites and sugar are whisked to create lightness, while flour, baking powder, and salt provide structure. After baking, the cupcakes are topped with a maple-flavored frosting, combining powdered sugar, salt, and maple extract, finishing the dessert with a sweet complement.
The interplay of smoky maple bacon with bourbon and maple-rich flavors creates a cupcake with a complex profile. The maple syrup glazing and bacon fat infusion ensure each bite balances savory and sweet, with a slight chewiness from the crumbled bacon bits folded into the batter. These cupcakes suit those interested in a dessert with unique flavor combinations that include smoky, sweet, and boozy notes without overwhelming richness.
To optimize the recipe, use pure maple syrup for authentic flavor and carefully watch the bacon baking time as it can burn quickly due to caramelized sugars. The bacon is baked separately then incorporated both as fat for the batter and crumbly garnish. The frosting can be adjusted for thickness by controlling the water quantity, and it's best to bake cupcakes soon after preparing the batter to maintain optimal texture.
Ingredients
Maple Bacon
- 5 lices Bacon thick cut, cut in half
- 2 tablespoons maple syrup
Maple Bacon Bourbon Cupcakes
- 2 egg white
- 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 lices Bacon crumbled and divided (recipe above, maple flavored
Maple Frosting
- 1 cup powdered sugar
- ½ teaspoon kosher salt
- 1 teaspoon maple extract
- 1 tablespoon water
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 come to room temperature. You will use these 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.
- Whisk the egg whites vigorously, then add granulated sugar once fluffy. Whisk until combined.
- Measure in the maple syrup, bacon fat, bourbon and maple extract. Whisk until all the wet ingredients are combined.
- Add the flour, baking powder and salt to the bowl, and whisk until the ingredients are combined and smooth.
- Chop the bacon, if you haven’t already, and stir half of it into the batter. Reserve the other half for the garnish.
- Measure the batter evenly into the prepared cupcake liners, filling each about ¾ of the way full. (I used 2 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
- In a large glass bowl, combine the powdered sugar and salt. Whisk together until combined, then pour in the maple extract and water/milk.
- Whisk until the mixture is smooth. (It will be relatively thick.)
- Transfer the frosting into a decorating bag with a star tip attached, then when the cupcakes have completely cooled, frost them.
- Add a slice of bacon to the top of the frosting as a garnish, then drizzle with additional maple syrup.
- Serve, and enjoy!
Notes
- Use only pure maple syrup for coating the bacon to ensure genuine maple flavor.
- Bake bacon carefully, watching closely to prevent burning due to caramelization.
- Reserve and strain the bacon fat for use in the cupcake batter to enhance flavor and moisture.
- Whisk egg whites vigorously to incorporate air and improve cupcake lightness.
- Frosting thickness can be adjusted by altering the amount of water added.
- Include crumbled maple bacon in the batter and as a garnish for added texture and bacon taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cupcakes
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 288kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 18mg | 6% |
| Sodium | 586mg | 24% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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