Maple bacon bourbon cupcakes are the boozy cupcakes you need this fall. Spiked bourbon cupcakes are topped with maple bourbon buttercream frosting and bacon bits.
“Feelin’ like, aw shit, throw some bacon on it.” Nick Jonas’s Bacon song came on while I was baking these cupcakes and has not left my head since. If maple bacon bourbon cupcakes could have a theme song, it would be that.
Moving on from Nick’s new single, these cupcakes are delish. I haven’t made boozy cupcakes in quite some time and boy have I missed them. There’s something about adding alcohol to cupcakes that makes baking even more fun. That may be the alcohol talking, but that’s beside the point.
I wanted to make a fall boozy cupcake that could come close to the Fireball cupcakes I made a few years ago. I would say top those cupcakes, but they were so damn good, I didn’t want to set my expectations too high. With that said, these maple bacon bourbon cupcakes came very close.
The three ingredients—maple syrup, bacon and bourbon—are a trilogy of fall flavors. I mean, I would eat them any time of year, but let’s be honest… if you had to assign those to a season, it would be fall.
First thing’s first. Bourbon makes its debut in the cupcakes right off the bat. The soft, fluffy vanilla cupcakes are the perfect consistency and the bourbon adds a spike of flavor. But the real fun comes from the frosting.
A buttercream base is given a whole lot of flavor with some more bourbon and maple syrup. That maple-y flavor is the taste of autumn these cupcakes need.
And of course, what would the bourbon cupcakes be without bacon? Crispy bacon bits sprinkled on top add a savory zinger as well as texture. So be generous when garnishing the cupcakes and throw some bacon on it.
Inspired by Life as a Strawberry