Pumpkin cupcakes with maple-bacon icing
108
- Prep Time40 mins
- Total Time1 hr 45 mins
- Makes12 servings
Ryan Szulc
The perfect, seasonal treat. And with maple-bacon icing, need we say more?
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp allspice
2 eggs
1 cup lightly packed brown sugar
3/4 cup pumpkin purée
1/2 cup butter, melted, then cooled
1 tsp vanilla
FOR ICING:
1/2 250-g pkg cream cheese, at room temperature
1 3/4 cups sifted icing sugar
1/4 cup unsalted butter, at room temperature
3 tbsp maple syrup
5 slices cooked bacon, finely chopped, divided
Instructions
PREHEAT oven to 350F. Lightly spray a 12-cup muffin tin with oil or line with cupcake liners.
WHISK flour, baking powder, baking soda and spices in a medium bowl. Whisk eggs with brown sugar, pumpkin, butter and vanilla in a large bowl. Gradually whisk flour mixture into egg mixture until evenly mixed. Mixture will be thick. Spoon into prepared pan. Bake in centre of preheated oven until a toothpick inserted into centre of a cupcake comes out clean, 20 to 25 min.
BEAT cream cheese with icing sugar, butter and maple syrup until evenly mixed and smooth. Stir in 2/3 of the chopped bacon. Refrigerate icing until firm, about 30 min. Spread or pipe icing over cooled cupcakes. Garnish with remaining bacon.
Chatelaine Cocktails: Warm pumpkin-pie cocktail
Nutrition (per serving)
Calories 368, Protein 5g, Carbohydrates 50g, Fat 17g, Fibre 1g, Sodium 268mg.
Gluten-free Tip: Try our gluten-free pumpkin cupcakes with just a few simple substitutions.