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Bacon Banana Cupcakes with Peanut Butter Frosting + a Bourbon Drizzle

5 from 2 votes
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Ingredients

brown sugar banana cupcakes

  • 1 1/3 cups all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 pinch of nutmeg
  • 1 large egg
  • 3/4 cup loosely packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 large ripe bananas, mashed
  • 1/4 cup sour cream
  • 1/2 cup unsalted butter, melted

frosting

  • 1/2 cup unsalted butter, softened
  • 2/3 cup creamy peanut butter
  • 4 cups of powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons of milk, if needed
  • 8 slices cooked bacon, cut in half or thirds

bourbon drizzle

  • 3/4 cup brown sugar
  • 1/2 cup bourbon
  • 1 tablespoon unsalted butter

Instructions 

brown sugar banana cupcakes

  • Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
  • Combine the flour, salt, baking soda, cinnamon and nutmeg and set aside. In a bowl, whisk the egg and add brown sugar, mixing until smooth. Stir in the vanilla extract. Add sour cream and melted butter and mix until a smooth batter forms. Stir in the dry ingredients, then add mashed bananas and mix until the batter comes together. The batter will be thick. Using an ice cream scoop or 1/4 cup measure, scoop batter into the liners. Bake for 15-18 minutes. Let cool completely before frosting

frosting

  • Add the butter and peanut butter to the bowl of an electric mixer and beat until creamy. Gradually add in the powdered sugar and mix until a frosting forms, increasing the speed from low to high. Add in the vanilla extract and beat the frosting for 2 to 3 minutes on medium-high speed. If the frosting is too thick, add in milk 1 tablespoon at a time. Beat for another 1 to 2 minutes after each addition. When ready to frost, scoop the frosting onto a spatula or into a pastry bag and frost the cooled cupcakes. Stick the bacon pieces on top of the frosting.

bourbon drizzle

  • Add the ingredients to a small saucepan over medium-high heat and bring to a boil. Stir constantly until the sugar dissolves and cook for 1 to 2 minutes once boiling. Reduce the heat to a simmer and cook for another 3 to 4 minutes. Remove the pan and let the syrup sit and cool to room temperature, where it will thicken. It won’t be super thick, but just slightly syrupy.

Notes

[cupcakes from my banana cupcakes]
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