Pumpkin Cupcakes with Maple Bacon Icing
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
Let me just say, don’t knock the maple and bacon thing before you try it!
Maple and bacon are match made in heaven.
I found this Pumpkin Cupcakes with Maple Bacon Icing recipe in the latest Holiday issue of Chatelaine magazine.
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.
This recipe makes 12 cupcakes and trust me, they won’t last long!
Love pumpkin? Try these great pumpkin recipes
- Try our delicious Pumpkin Streusel Cheesecake Bars.
- Or these simple but tasty Pumpkin Banana Muffins.
- For cookie-lovers, these Pumpkin Snickerdoodles are a family favorite!
Pumpkin cupcakes with maple bacon frosting
Yield: 12 cupcakes
Total Time: 1hr 15min
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
1 cup brown sugar
3/4 cup pumpkin puree
1/2 cup melted butter, cooled
1 tsp vanilla
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
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.