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Maple Bacon Cupcakes with Bourbon Brown Butter Frosting



  • 36 slices of bacon

  • 6 tablespoons maple syrup

  • 6 teaspoons bourbon (Optional)

  • 1 1/2 cup light brown sugar


  • 1 1/2 cups unsalted brown butter melted

  • 2 1/4 cup light brown sugar

  • 3/4 cup maple syrup

  • 3 teaspoons vanilla extract 

  • 6 large eggs (Room Temperature)

  • 1 cup buttermilk (substitute sour cream)

  • 6 tablespoons bourbon (Optional)

  • 4 1/2 cups all-purpose flour

  • 3 teaspoons baking powder

  • 3/4 baking soda

  • 3/4 teaspoon kosher salt


  • 3 cups unsalted brown butter (Room Temperature)

  • 9 cups powdered sugar

  • 6 tablespoons maple syrup

  • 3 tablespoons bourbon (Optional)



  • Preheat the oven to 375°F

  • Line a baking sheet with parchment paper (NOT OPTIONAL)

  • In a small bowl, mix together the maple syrup and bourbon

  • Then spread the brown sugar on a small plate

  • Brush each strip of bacon with the bourbon milk maple syrup and then coat with the brown sugar

  • Arrange on the parchment-lined baking sheet and bake for 15 minutes

  • Then transfer the bacon to a second parchment-lined sheet and bake for an additional 5-7 minutes or until the bacon is crispy and caramelized. It's important to watch closely for the last few minutes as the sugar can burn quickly. (Switching the baking sheets might seem unnecessary, but it helps prevent the bacon from burning from the sugar caramelizing too fast.)


  • Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners

  • Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl

  • In a separate bowl, whisk the brown butter, brown sugar, and vanilla extract together until combined. Then whisk in the maple syrup and eggs

  • Stir in the buttermilk and bourbon, then add in the flour mixture and mix until fully combined (The batter will be thick)

  • Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full)

  • Bake at 350°F for 18-22 minutes or until a cake tester comes out clean

  • Remove from pan and let cool on wire rack

  • While the cupcakes are still warm, brush the tops of the cupcakes with maple syrup for extra flavor!

  • Let the maple cupcakes cool completely before frosting


  • In a stand mixer cream together the softened brown butter, powdered sugar, and salt until smooth and creamy

  • Slowly add in the maple syrup and bourbon until fully combined. Beat the buttercream for 3-4 minutes on high speed until light and fluffy

  • Frost the cooled cupcakes and then garnish with the candied bacon slices and then a drizzle of maple syrup!

These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! Wait to top with candied bacon and maple syrup until right before serving.


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