Last week I shared my Bourbon pecan blondies recipe with you, and today I’m sharing these delicious Maple Bacon Bourbon Cupcakes! I better slow down or my husband will notice his Bourbon going down. 🤭 Bourbon is one of those things that goes great in baked goods. Its smoky caramel flavor blends particularly well with the maple, caramel and bacon going on in these cupcakes.
To make the cupcakes, we start with a Bourbon vanilla cake. Next, we fill the cupcakes with the most amazing Bourbon caramel sauce and chopped bacon. Be sure to keep some of the caramel on hand. You’ll want to add it to everything! Next, we top the cupcakes with a silky Swiss meringue maple buttercream. And finally, we top the cupcakes with more caramel and bacon, letting the caramel ooze over the sides. The messier the better. ☺
These cupcakes always remind me of Pat, who worked at the shop with me from day one. She became family to me and my girls, and I miss her so much. These cupcakes were her favorite (that and lemon raspberry cake). I can’t wait to visit her when we go back to the States. ❤
To break up the steps, you can make the salted caramel up to a week before and store it in the fridge. You can make the bacon the day before, chop it up, and store it in the fridge.
These cupcakes are super soft and moist, so be careful not to overfill with caramel or too much frosting or it will weigh down the cupcake.
Maple Bacon Bourbon CupcakesCourse: DessertDifficulty: Easy
Cake Flour 270g
(1 3/4 cups)
Baking Powder 1 1/2 tsp
Baking Soda 1/2 tsp
Salt 1/2 tsp
Sour Cream 75g
(about 1/3 cup)
Vegetable Oil 90g
Vanilla 2 Tbsp
Salted Caramel Sauce (recipe below)
Bacon, cooked and cut into small pieces – 6 slices
Maple Swiss Meringue buttercream (recipe below)
- Preheat oven to 350 degrees. Line cupcake pan with grease-proof cupcake liners.
- Measure dry ingredients into medium sized mixing bowl or into your stand mixer and mix on low speed until combined.
- Cut butter into cubes and add to dry ingredients. Mix on low until butter breaks down to pea sized chunks, about 2 minutes.
- Measure wet ingredients into a small bowl and whisk until well combined. Add to dry ingredients and mix until just combined. Finish mixing by hand with a spatula.
- Pour into cupcake liners 3/4 full and bake until a toothpick inserted in the middle comes out clean. About 18-20 minutes.
- Cool completely. Use a cupcake corer to remove the center of each cupcake.
- Warm up the salted caramel until it is a pourable consistency but not runny. If it’s too thin it will soak into the cake. You’ll need about 3/4 cup. Add the chopped bacon to the caramel and stir until combined.
- Pour the Bourbon bacon caramel into the center of the cupcakes, being careful not to overfill.
- Pipe the Maple Swiss Meringue buttercream on top of the cupcake.
- Drizzle a little bit of the Bourbon bacon caramel on top.
- You don’t need to use a super expensive Bourbon.
- Make sure your butter is cool but not cold. I like to take it out of the refrigerator about an hour before I start baking.
- I use unsalted butter for all of my recipes. If you use salted butter, omit the additional 1/2 tsp salt.
salted caramel sauce
Sugar 1 cup
Light Corn Syrup 2 Tbsp
Water 2 Tbsp
Butter 2 Tbsp
Heavy Cream 1/2 cup
Sea Salt 1 tsp
Vanilla 1 tsp
Bourbon 2 Tbsp
salted caramel Directions
- In a medium sized heavy sauce pan add sugar, corn syrup and water. Cook over medium heat without stirring.
- Continue to cook until the sugar has turned a dark amber color.
- Carefully add butter and whisk until combined, cooking about another minute.
- Remove from heat and add heavy cream, salt and vanilla. Whisk until smooth. Add Bourbon and whisk until smooth and completely combined.
- Cool completely before pouring into sealed container. Refrigerate up to a month or longer.
maple swiss meringue buttercream
Egg Whites 180g
(about 6 eggs)
Unsalted Butter 339g
(1 1/2 cups)
Vanilla 1 tsp
Maple Extract 1 tsp
Pinch of Salt
maple swiss meringue buttercream Directions
- Pour 2 inches of water into a small saucepan or bain marie and bring to a boil.
- In the bowl of a stand mixer, measure egg whites and sugar.
- Place the bowl over the saucepan so that no steam escapes. Whisk vigorously until a white foam appears on the surface. Test the mixture with your fingers. If you rub your fingers together and you can’t feel any sugar granules, it’s ready.
- Remove from the heat and place the bowl on the stand mixer. Whisk on high speed for at least 10 minutes.
- When the bowl is cool to the touch, switch to the paddle attachment and beat in the butter in chunks. Beat on high until the buttercream comes together.
- Add vanilla, maple extract and salt and beat for 30 seconds to combine.