Maple Lebanon Bologna Cupcakes with Bourbon Brown Butter Frosting
Indulge in a sweet and savory twist on dessert with these Maple Lebanon Bologna Cupcakes, topped with a decadent bourbon brown butter frosting. The unique addition of candied Seltzer’s Pre-Sliced Original Lebanon Bologna, caramelized in maple syrup and brown sugar, adds a crispy, salty contrast to the rich flavors of the maple-infused cupcakes. Topped with a light and fluffy brown butter frosting, each bite blends warmth, sweetness, and a hint of bourbon, making these cupcakes an unforgettable treat perfect for any occasion.
INSTRUCTIONS
Candied Lebanon Bologna- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl, mix together the maple syrup and bourbon. Then spread the brown sugar on a small plate.
- Brush each strip of Lebanon Bologna with the bourbon maple syrup and then coat with the brown sugar.
- Arrange on the parchment lined baking sheet and bake for 15 minutes. Then transfer the Lebanon Bologna to a second parchment lined sheet and bake for an additional 5-7 minutes or until the Lebanon Bologna is crispy and caramelized. It’s important to watch closely for the last few minutes as the sugar can burn quickly.
- Switching the baking sheets will help prevent the Lebanon Bologna from burning from the sugar caramelizing too fast.
Maple Cupcakes
- Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.
- Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl.
- In a separate bowl, whisk the brown butter, brown sugar, and vanilla extract together until combined. Then whisk in the maple syrup and eggs.
- Stir in the buttermilk and bourbon, then add in the flour mixture and mix until fully combined. The batter will be thick.
- Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
- Bake at 350°F for 18-22 minutes or until a cake tester comes out clean. Remove from pan and let cool on wire rack.
- While the cupcakes are still warm, brush the tops of the cupcakes with maple syrup for extra flavor!
- Let the maple cupcakes cool completely before frosting.
Brown Butter Frosting
- In a stand mixer fitted with the paddle attachment, cream together the softened brown butter, powdered sugar, and salt until smooth and creamy.
- Slowly add in the maple syrup and bourbon until fully combined. Beat the buttercream for 3-4 minutes on high speed until light and fluffy.
- Frost the cooled cupcakes and then garnish with the candied Lebanon Bologna slices and then a drizzle of maple syrup!
INGREDIENTS
Candied Lebanon Bologna- 12 slices Seltzer’s Pre-Sliced Original Lebanon Bologna
- 2 tablespoons maple syrup 2 teaspoons bourbon, optional
- ½ cup light brown sugar
Maple Cupcakes
- ½ cup unsalted brown butter
- Melted ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup maple syrup, plus extra for brushing
- 2 large eggs, room temperature
- ⅓ cup buttermilk, substitute sour cream
- 2 tablespoons bourbon, optional
- 1 ½ cups cake flour, substitute all purpose flour
- 1 teaspoon baking powder ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
Brown Butter Butter Frosting
- 1 cup unsalted brown butter, room temperature
- 3 cups powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon bourbon, optional
- Pinch of kosher salt