I remember the first time I saw maple and bacon desserts, and thought it was very strange and not very appealing.

Then, I started seeing more and more dessert recipes on Pinterest and in magazines using maple and bacon combination, and it piqued my interest enough to finally see what all the fuss was about.

Pumpkin cupcakes with maple and bacon icing

Pumpkin Cupcakes with Maple and Bacon Icing

Let me just say, don’t knock the maple and bacon thing before you try it!

Maple and bacon are match made in heaven.

Pumpkin Cupcakes with Maple and Bacon Frosting

I found this Pumpkin Cupcakes with Maple Bacon Icing recipe in the latest Holiday issue of Chatelaine magazine.

Pumpkin Cupcakes with Maple & Bacon Frosting

Most of the ingredients were items I had already in my pantry. I used Pure Maple Syrup from Acadian Maple which is local to me in Nova Scotia.

Pumpkin Cupcakes with Maple and Bacon Frosting

This recipe makes 12 cupcakes and trust me, they won’t last long!

Love pumpkin? Try these great pumpkin recipes

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Pumpkin Cupcakes with Maple & Bacon Icing

Yield: 12 cupcakes

Total Time: 1hr 15min

Ingredients:

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp each nutmeg, ground giner and allspice
2 eggs
1 cup brown sugar
3/4 cup pumpkin puree
1/2 cup melted butter, cooled
1 tsp vanilla

Icing:

1/2 250g pkg cream cheese, room temperature
1 3/4 cup icing sugar
1/4 cup butter, room temperature
3 tbsp maple syrup
3 cooked bacon strips, finely chopped plus more for garnish

Directions:

Preheat to 350F. Lightly spray a 12 cup muffin tin with oil or line with cupcake liners.

Mix flour, baking powder, baking soda and spices in a bowl. Mix eggs with brown sugar, pumpkin, butter and vanilla in another large bowl. Gradually add your flour mixture into your egg mixture until evenly mixed. Spoon into muffin tins. Bake in the oven about 20 to 25 minutes until a toothpick inserted in the centre of a cupckae comes out clean.

Beat cream cheese with icing sugar, butter and maple syrup until evenly mixed and smooth. Stir in chopped bacon. Refrigerate icing until firm about 30 minutes. Spread icing over cooled cupcakes. Garnish with more bacon.

Chatelaine Magazine

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