Whisky Maple Bacon Cupcakes


Did somebody say Whisky & Bacon?

Prep: 10 mins

Bake: 22-24 mins

Total Time: 35 mins

Servings: 12 cupcakes


1½ Cups All-Purpose Flour

2 tsp Baking Powder

1 Stick Salted Butter, room temp

1 Cup Brown Sugar

2 Eggs

4 Tb Whole Milk

8 Tb Bourbon Whiskey



1 cup butter room temperature

2 tsp. maple extract

3 1/2 T. milk

3 1/2 cups shifted powdered sugar

2 T. cooked bacon finely chopped


Preheat oven to 350°

Sift together the flour and baking powder. Set aside.

In a large bowl, cream the butter and brown sugar. (2-3 minutes)

Add the eggs and milk. Mix until incorporated.

Add the Whisky and mix.

Slowly add the dry ingredients and mix until smooth.

Place liners into 2 cupcake pans. Fill liners 2/3-3/4 full.

Bake for 22-24 minutes. Or until light golden brown and cupcakes spring back to the touch.

Let cool in pans for 1-2 minutes. Then transfer to cooling racks.


Making the Frosting

Add the butter to a large mixing bowl. Mix until creamy, 2-3 minutes.

Add the shifted powdered sugar, maple extract, and milk.

Mix on low until almost completely incorporated. Turn the mixer on high and beat for another 1 – 2 minutes until the frosting becomes light and fluffy.

Add ½ cup bacon pieces to your frosting. Fold in gently.

Add the frosting into a piping bag and pipe whatever makes you happy! Sprinkle with the pieces of bacon and top with a I inch piece of bacon to be fancy!

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