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For the cupcakes:
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1. Preheat oven to 375 F. Cream butter, vanilla and sugar together using a stand mixer.
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2. Add bourbon and egg whites and mix briefly to combine.
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3. Add flour and salt and stir to combine.
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4. In a separate small dish, combine apple cider vinegar, milk, and baking soda. Stir to combine. Mixture will foam up a bit.
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5. Add milk and baking soda mixture to stand mixer bowl a bit at a time, with the mixer running on low. Mix batter until everything is just combined.
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6. Line 14 to 16 cups in standard size muffin pans with cupcake liners and scoop batter into each liner until it's about 2/3 of the way full.
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7. Bake cupcakes at 375 F for 12-15 minutes until a toothpick inserted in the center of one comes out clean. Transfer cupcakes to a wire rack to cool.
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For the frosting:
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1. Cook bacon until crispy. I like to bake mine at 375 F in a single layer on a rimmed baking sheet until it's crispy. Then set on a plate with paper towels to drain any grease.
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2. When cupcakes have cooled completely, make the frosting.
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3. Cream butter, vanilla extract, and seeds from the vanilla bean together in a clean stand mixer bowl.
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4. Add bourbon and milk to bowl and mix briefly to combine.
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5. Add powdered sugar into the bowl one cup at a time, mixing on low speed between each addition so powdered sugar doesn't fly everywhere. When all the powdered sugar has been mixed in, run the mixer on high for a minute to incorporate some air into the buttercream and make it nice and fluffy. If frosting is too thick, add a tablespoon or two of milk and mix to thin it out. Too thin? Add a bit more powdered sugar.
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6. Frost cooled cupcakes. I swirled frosting onto cupcakes with the back of a spoon this time to make nice dents on top for the bacon, but you could also pipe it on.
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7. Crumble cooked bacon and place a few pieces of crumbled bacon on top of each cupcake. Serve immediately.
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Notes:
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1. Don't leave bacon out on the counter! Top cupcakes with bacon right before you eat them, or keep bacon-topped cupcakes covered in the fridge until you're ready to serve.
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2. Exact baking times will vary by your oven. Keep an eye on the cupcakes and, if they're not fully cooked after 15 minutes, give them a little more time!
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3. For more on how to bake the perfect cupcakes, or for frosting tips, click on the related blog link.
