Pumpkin cupcakes with maple-bacon icing

Prep 25 min
Total 2 hours 40 min
Plus Serves: 10



2 cups
all-purpose flour
1 tbsp
1/2 tsp
1 tsp
1/2 tsp
1/2 tsp
ground ginger
1/2 tsp
1 cup
lightly packed brown sugar
3/4 cup
1/2 cup
butter, melted, then cooled
1 tsp


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
5 slices
cooked bacon, finely chopped, divided


  • 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.

Gluten-free Tip: Try our gluten-free pumpkin cupcakes with just a few simple substitutions.


Calories 368, Protein 5 g, Carbohydrates 50 g, Fat 17 g, Fibre 1 g, Sodium 268 mg.

Chatelaine Cocktails: Warm pumpkin-pie cocktail

Recipe Collections
Latest Recipes