Bourbon Bacon Maple Cupcakes

Recipe Courtesy of St. Supéry Estate Chef


1½ Cups AP flour
2 tsp baking powder
1 stick salted butter room temp
1 cup brown sugar
2 eggs
6 Tb whole milk
6 Tb bourbon whiskey
Cupcake liners

1/2 lb bacon
2 Tb brown sugar
2 Tb maple syrup
2 tsp bourbon whiskey

Maple Buttercream
2 sticks salted butter room temperature
3 1/2 cups powdered sugar
6 Tb pure maple syrup


Preheat oven to 350°. Sift together the flour and baking powder. Set aside. In a large bowl, cream the butter and brown sugar for 2-3 minutes. Add the eggs and milk, mix until incorporated. Add the bourbon and mix. Slowly add the dry ingredients and mix until smooth. Place liners into 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.

Preheat oven to 325°. Mix together the brown sugar, maple syrup and whiskey. Transfer bacon strips to the glaze bowl and toss until evenly coated. Line a baking sheet with parchment paper and lay bacon flat and even on the baking sheet. Bake for 25-30 minutes or until crispy. Watch closely the last 5 minutes because the bacon will burn quickly). Cool for 15 minutes before chopping and adding to the frosted cupcakes.

Maple Buttercream
In a stand mixer fitted with the whisk attachment {the paddle attachment works too}, whip the butter for 30 seconds. Add the powdered sugar 1 cup at a time. Scrape the sides in between each addition and start mixing slow then increase to medium/high. Mix for 30 seconds between each sugar addition. Stop and scrape down sides. Add the maple syrup now. Mix on medium/high speed for 3-4 minutes. Frosting will be light and creamy. Chill in the refrigerator for 5 minutes before frosting the cupcakes.

Wine Pairing: Dollarhide Elevation

Serves As


A great wine to celebrate

International Bacon Day, #CabernetDay

Pairs nicely with

Dollarhide Elevation