These easy to make Maple Bacon Cupcakes are topped with a homemade vanilla frosting and a delicious whiskey caramel sauce. Full of sweet and savory flavors, these cupcakes will quickly become one of your family’s favorites!
Maple Bacon Cupcakes with Whiskey Caramel Sauce
These bacon cupcakes are great to make in advance. They’re great for bringing to a friend’s house, for holiday dinner, or bringing to the office.
I can guarantee they will be a crowd pleaser… because who doesn’t love bacon?!
With the sweetness of caramel, the saltiness of the bacon, and a hint of whiskey, these cupcakes are packed full of bold flavors!
Can my kids eat Maple Bacon Cupcakes with Whiskey Cream Sauce?
Note: You will want to consult with your child’s pediatrician or another expert. The following thoughts are my opinion and do not constitute professional advice.
That was my first question too, but it turns out they can.
When you make a recipe using alcohol, whether that’s cooking or baking, as soon as your food hits a certain temperature, it starts to burn off the alcohol and only leaves its delicious flavor.
This recipe calls for whiskey in the cupcake mix and the caramel sauce. Luckily, both are cooked, therefore your kiddos can enjoy these yummy cupcakes as well.
However, if for any reason you don’t consume alcohol, you can swap it out with milk or cream.
Did you know? Most of the extracts you use (vanilla, almond, etc.) are made of at least 35% alcohol. It is a requirement by the FDA.
That is just something to keep in mind!
What should I do with my leftover Maple Bacon Cupcakes?
Both frosted and unfrosted maple bacon cupcakes can be kept in the fridge for up to three days. Be sure to let the cupcakes cook completely before putting them in their container.
If possible, I would recommend waiting to frost your cupcakes until you’re ready to eat them because when you bring them up to room temperature, they may get a little soft.
If you want to make your frosting ahead of time, that is totally fine! When you’re ready to use your frosting, set it out so that it will become room temperature.
When it gets cold in the fridge, it will become more solid and harder to use.
Be sure not to toss it in the microwave – it will melt and become a huge mess!
What is the best way to frost my Maple Bacon Cupcakes?
Most decorating kits have multiple tips to use, but for this recipe, we are only using one specific tip feel free to use whichever one you’d like. You can even get your kids involved when you’re frosting them!
If you don’t have a decorating kit, that is okay. You can use a butter knife and spread on the frosting instead. This is another great option and allows you to ice the cupcakes evenly.
When frosting cupcakes, my number one tip is to rotate the cupcakes rather than going around the cupcakes yourself. It makes it so much easier to spin them around and ice them evenly.
- Try your best to keep from over-mixing the cupcake batter. If you stir too much, it will create air bubbles which lead to a weird consistency in your cake.
- Use room temperature ingredients, especially butter. If you’re using cold butter or eggs, it may lead to a weird texture. For the ingredients to mix all the way, you will need to lay out your ingredients before you start baking.
- You can frost your cupcakes in any way. You can use a piping bag or spread your frosting around with a butterknife. Either way, you are going to top it with bacon!
Maple Bacon Cupcakes with Whiskey Caramel Sauce Ingredients:
French Vanilla Cake Mix: You can buy any cake mix you like. I like to use Betty Crocker’s Super Moist French Vanilla Mix.
Eggs: I like to use farm-fresh eggs, but any large egg will work. Be sure to set these out before starting to make your cupcakes.
Unsweetened Butter: I like to use unsweetened buttercream for this recipe. For easier mixing, keep your butter out for about an hour or two before starting your maple bacon cupcakes.
Whole Milk: I like using whole milk for this recipe because it is creamier than other milks. But, if you don’t have whole milk that is okay; you can go ahead and use 2%. I would try to stay away from 1% or almond milk, which will make the recipe too thin.
Whiskey: You can use any kind or brand of whiskey you like. This is totally personal preference.
Sugar and Light Brown Sugar: I love using both granulated and light brown sugar for this recipe. They both help out with adding sweetness to the saltiness of the bacon.
Powdered Sugar: The ideal sugar for the frosting. It mixes really well without leaving any kind of coarse texture behind.
Vanilla and Caramel Extract: Pure vanilla and caramel extract will enhance the flavors in your frosting. Keep in mind extracts do have a hint of alcohol, but when placed into a recipe, it cooks some of the alcohol off. Don’t put too much on it so that it becomes overwhelming.
Bacon: I like to use higher-quality bacon for these maple bacon cupcakes. It tends to crisp up better and doesn’t have too much grease.
Chopped Pecans: This is optional, but I love the flavor and crunch that pecans bring to this recipe.
How to Make Maple Bacon Cupcakes with Whiskey Caramel Sauce:
Directions for Making Maple Bacon Cupcakes:
Preheat the oven to 350 and line the cupcake pan with the liners. I like to use white liners so that I can somewhat see through them.
In a medium bowl, combine the cake mix, butter, milk, whiskey, and caramel extract until combined. Fill the cupcake liners 3⁄4 way full.
Bake in the oven. Pull out and place on the side to cool.
Directions for Making Whiskey Caramel Sauce:
Using a small pot, combine all ingredients and stir until combined and the sugar has melted.
Pour sauce into the squeeze bottle and set aside.
Directions for Making Vanilla Frosting:
Using a standing mixer, combine the butter, powdered sugar, heavy whipping cream, and vanilla, and mix on medium speed until combined and smooth. Then scoop the frosting into the large piping bag.
Pipe the cooled cupcakes and sprinkle the chopped bacon and pecans on top.
Drizzle the sauce over the cupcake and place a cooked piece of bacon into the center.
Maple Bacon Cupcakes with Whiskey Caramel Sauce has to be one of my top 5 cupcakes of all time. These sweet and salty cupcakes are made of box of cake mix, vanilla frosting, and caramel sauce. But what is the star of the show? Whiskey.
- 1 box of French Vanilla cake mix
- 3 eggs
- 1/2 C (1 stick) of softened unsalted sweet cream butter
- 1 C whole milk
- 3 tbsp whiskey
- 2 tsp caramel extract
Whiskey Caramel Sauce
- 1 c sugar
- 1⁄4 c light brown sugar
- 1⁄2 c heavy whipping cream
- 1⁄2 c unsalted sweet cream butter
- 1⁄3 c whiskey
- 3 C unsalted sweet cream butter, softened
- 6 C powdered sugar
- 5-7 tbsp. heavy whipping cream
- 2 tsp. vanilla extract
- 3 c cooked bacon, half chopped
- 1 c chopped pecans
- Preheat oven to 350 and line cupcake pan with the liners.
- In a medium bowl, combine the cake mix, butter, milk, whiskey and caramel extract and mix until combined.
- Fill the cupcake liners 3⁄4 way full.
- Bake in the oven for about 21 minutes.
- Pull out and place on the side to cool.
- Using a small pot, combine all ingredients and stir until combined and sugar has melted.
- Pour sauce into the squeeze bottle and set aside.
- Using a standing mixer combine the butter, powdered sugar, heavy
whipping cream, vanilla, and mix on medium speed until combined and smooth.
- Scoop frosting into the large piping bag.
- Pipe the cooled cupcakes and sprinkle the chopped bacon and pecans on top.
- Drizzle the sauce over the cupcake and place a cooked piece of bacon into the center
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