Description
Mix up your dessert routine with these sweet and salty Bourbon Vanilla Bacon Cupcakes!
Ingredients
- FOR THE CUPCAKES:
- ½ cups Unsalted Butter, Room Temperature
- 3 teaspoons Vanilla Extract
- 1-¼ cup Sugar
- ¼ cups Bourbon
- 3 whole Egg Whites
- 1-½ cup All-purpose Flour
- ⅔ teaspoons Salt
- 1 Tablespoon Apple Cider Vinegar
- ½ cups Milk
- 2 teaspoons Baking Soda
- FOR THE FROSTING:
- 5 strips Thick Cut Bacon
- ½ cups Unsalted Butter, Room Temperature
- 1 teaspoon Vanilla Extract
- 1 whole Vanilla Bean, Split And Seeded
- 2 teaspoons Bourbon
- 4 Tablespoons Milk
- 5 cups Powdered (Confectioners) Sugar
Preparation
For the cupcakes:
1. Preheat oven to 375 F. Cream butter, vanilla and sugar together using a stand mixer.
2. Add bourbon and egg whites and mix briefly to combine.
3. Add flour and salt and stir to combine.
4. In a separate small dish, combine apple cider vinegar, milk, and baking soda. Stir to combine. Mixture will foam up a bit.
5. Add milk and baking soda mixture to stand mixer bowl a bit at a time, with the mixer running on low. Mix batter until everything is just combined.
6. Line 14 to 16 cups in standard size muffin pans with cupcake liners and scoop batter into each liner until it’s about ⅔ of the way full.
7. Bake cupcakes at 375 F for 12-15 minutes until a toothpick inserted in the center of one comes out clean. Transfer cupcakes to a wire rack to cool.
For the frosting:
1. Cook bacon until crispy. I like to bake mine at 375 F in a single layer on a rimmed baking sheet until it’s crispy. Then set on a plate with paper towels to drain any grease.
2. When cupcakes have cooled completely, make the frosting.
3. Cream butter, vanilla extract, and seeds from the vanilla bean together in a clean stand mixer bowl.
4. Add bourbon and milk to bowl and mix briefly to combine.
5. Add powdered sugar into the bowl one cup at a time, mixing on low speed between each addition so powdered sugar doesn’t fly everywhere. When all the powdered sugar has been mixed in, run the mixer on high for a minute to incorporate some air into the buttercream and make it nice and fluffy. If frosting is too thick, add a tablespoon or two of milk and mix to thin it out. Too thin? Add a bit more powdered sugar.
6. Frost cooled cupcakes. I swirled frosting onto cupcakes with the back of a spoon this time to make nice dents on top for the bacon, but you could also pipe it on.
7. Crumble cooked bacon and place a few pieces of crumbled bacon on top of each cupcake. Serve immediately.
Notes:
1. Don’t leave bacon out on the counter! Top cupcakes with bacon right before you eat them, or keep bacon-topped cupcakes covered in the fridge until you’re ready to serve.
2. Exact baking times will vary by your oven. Keep an eye on the cupcakes and, if they’re not fully cooked after 15 minutes, give them a little more time!
3. For more on how to bake the perfect cupcakes, or for frosting tips, click on the related blog link.
