Pumpkin cupcakes with maple-bacon icing

82

PREP TIME

40 min

TOTAL TIME

1 h 45 min

Makes

12 servings

Pumpkin cupcakes with maple-bacon icing

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
  • 5 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 17 g,
  • Fibre
  • 1 g,
  • Sodium
  • 268 mg.

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