These gluten-free, alcohol-free treats feature a salty twist and an indulgent bacon frosting.
Bacon and beer might be my two favorite food groups. I’m also something of a chocoholic, so this bacon beer cupcakes recipe caught my eye in a big way! I haven’t had many desserts that combine savory and sweet with as much success as I found here. And the idea of mixing bacon fat and butter for the frosting is pure genius!
Each bite of these delectable treats delivers a riot of flavors. The sweet chocolate cake is fluffy and light, while the frosting is thick and rich—allowing your palate to delight in the depths of cocoa’s slight bitterness, then linger in the silky, savory-sweet richness of the icing. And every once in a while, you get a bite that includes a little crumble of bacon, which is like an extra treat! The stout-flavored extract adds yeasty complexity for a surprisingly sophisticated flavor profile.
Best of all, there’s no actual booze in this dessert. And because they’re also gluten-free, they’re equally welcome at my niece’s birthday party, my office work parties, and any family get-together.
Are Bacon Beer Cupcakes Healthy?
These cupcakes are an indulgent treat, not a healthy everyday food. They’re high in calories, fats, and sugars, so they’re best enjoyed in moderation on special occasions. However, the combined use of coconut sugar and honey provides natural sweeteners with a lower glycemic index and additional nutrients compared to refined sugar. Plus, there’s a moderate amount of protein in the cupcakes, and all the listed ingredients are gluten-free. This recipe could work for some Paleo diets, so long as the bacon is nitrate-free and without additives, but portion size should be closely considered.
Why Weigh Flours For Gluten-Free Baking?
Weighing flour is especially important in gluten-free baking because it ensures accuracy and consistency. Wheat flour is relatively uniform, but gluten-free flours vary widely in density, texture, and moisture content. That means they can pack differently into a measuring cup, leading to big differences in the actual amount used if you measured by volume. Even small variations can make gluten-free baked goods turn out too dry, dense, or crumbly because there’s no gluten to provide structure and retain moisture. Plus, gluten-free baking often requires blending several flours and starches. Weighing allows you to combine precise amounts for the best texture and flavor, closely mimicking wheat flour’s properties. If you use a scale—as I did when making this recipe—you’re much more likely to get reliable results every time you bake.
How Do I Store Leftovers?
Store leftover bacon beer cupcakes in a single layer inside an airtight container. They’ll stay fresh at room temp for up to 2 days and up to 5 days in the fridge. You can also freeze them for up to 3 months. Let them thaw at room temp—still in the airtight container to avoid drying—for 1 to 2 hours before serving.
Serving Suggestions
Serve these beer bacon cupcakes as a sweet finale to a cookout featuring Grilled London Broil, Grilled Sweet Potatoes, and this lovely Balsamic Grilled Vegetable Salad. Extra points if you offer everyone a glass of stout to wash it all down! Pair a cupcake with a Vanilla Protein Shake or a Coffee Milkshake for an afternoon pick-me-up. And for a really special occasion, check out this Healthy Ice Cream Recipe With Chocolate And Pomegranate for a truly indulgent treat!
Ingredients
For The Cupcakes:
- 6 slices thick-cut hickory smoked bacon
- 2 cups almond flour 7.54 ounces or 214 grams
- 6 tablespoons cocoa powder
- 1/4 cup coconut flour .95 ounces or 27 grams
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut sugar
- 6 tablespoons butter at room temperature
- 6 tablespoons honey
- 2 large eggs
- 2 1/2 teaspoon concentrated stout-flavored extract
For The Frosting:
- 1 1/3 cup coconut sugar
- 1/2 cup butter at room temperature
- 3 tablespoons bacon fat chilled so it’s firm
- 1/2 teaspoon concentrated stout-flavored extract
- 2-3 teaspoons unsweetened vanilla almond milk
Instructions
Make the Muffins:
- Preheat oven to 350°F. Prepare a 12-cup muffin pan with muffin liners.
- In a large skillet, cook the bacon strips until golden brown and crispy, flipping once. Move cooked bacon to a plate covered with paper towels to drain. Pour the bacon fat through a fine sieve and into a large bowl, removing the burnt bits. Make sure the fat spreads out quite thinly so that it will firm up quickly. Place the bowl of fat in the refrigerator to set.
- In a large bowl, stir together the almond flour, cocoa powder, coconut flour, baking powder, and salt until well combined. Set aside.
- In another large bowl, beat together the coconut sugar and butter with an electric hand mixer until well combined and fluffy, about 2 minutes.
- Add the honey, eggs, and stout extract. Beat again until well combined. Stir the dry ingredients into the wet ingredients until well mixed. Crumble up to 4 of the cooked bacon slices into the batter and mix well.
- Divide the batter between the muffin cups. It will be very thick and may require spreading with a spoon. Once filled, let the muffin pan stand for 5 minutes so the coconut flour can absorb some of the moisture.
- Bake until the cupcakes rise and a toothpick inserted in the center comes out clean, about 14-15 minutes. Remove from oven.
- Let cupcakes cool in the pan to room temperature, about 10-15 minutes. Then transfer them to a wire rack to cool completely before frosting, roughly 30 to 60 minutes.
Make The Frosting:
- Place the coconut sugar in a high-powered blender—not a food processor. Blend for 1-2 minutes until super-fine, resembling the texture of powdered sugar. Make sure to scrape all the sugar off the blender and lid, as it will likely stick. You should have about 2 cups of processed powdered sugar.
- Beat together the butter and bacon fat using an electric hand mixer on low speed. Gradually add the powdered coconut sugar and beat until well mixed. Add the extract and 2 teaspoons of the almond milk. Beat on high speed until light and fluffy, about 5 minutes. If your icing needs to be a little thinner, add a very small amount of additional almond milk.
Frost The Cupcakes:
- Pipe or spread the frosting on the completely cooled cupcakes. Crumble up the remaining bacon and sprinkle it over each cupcake.
- Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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