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Maple Bacon Whiskey Cupcakes

Course Dessert, Snack
Cuisine American
Servings 12 cupcakes
Author laurel


Cupcake Top:

  • 1-1 1/2 cup boozy buttercream frosting *recipe link below*
  • 1 tbsp maple syrup, optional for drizzle
  • 4 pieces candied bacon

Maple Bacon Cupcakes

  • 1 1/4 cup cake flour
  • 3/4 cup granulated sugar
  • 10 tbsp unsalted butter, softened
  • 1/2 tbsp maple syrup
  • 3/4 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 5 oz whole milk
  • 1 large egg
  • 1 piece candied bacon, crumbled


Maple Bacon Cupcakes

  1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners & set aside.

  2. Into stand mixer add softened butter + sugar & beat on low-medium speed until fluffy. Add egg and beat for 1 minute.

  3. Next add vanilla, baking powder, baking soda, salt, milk & syrup into the mixer. Beat on low speed & slowly add in flour. Beat for 2-3 minutes on medium-high speed until batter is formed.  

  4. Fold in bacon crumbles to the batter. 

  5. Scoop 2-3 tbsps worth of batter into each cupcake liner (you want it to be almost all the way filled). 

  6. Bake cupcakes in oven for 20 minutes until edges are slightly golden brown.

  7. Allow cupcakes to cool completely (10-15 minutes) before adding frosting.

Maple Bacon Whiskey Cupcake Tops

  1. Using the Boozy Buttercream Frosting recipe, whip up the whiskey frosting to top your cupcakes. Using a piping bag, pip frosting to all 12 cupcakes.

  2. After whipping up a batch of candied bacon, slice 3 pieces of bacon into 4 large pieces. Add 1 piece to each cupcake. With the remaining bacon, crumble & add to cupcakes.

  3. Finally drizzle maple syrup onto the cupcakes. Serve & enjoy!