Cinnamon Cupcakes With Maple Frosting And Bacon Recipe

Name: Cinnamon Cupcakes With Maple Frosting And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 3/4 cups All-purpose Flour; 3/4 cups Cake Flour (not Self Rising); 1-1/2 teaspoon Baking Powder; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Salt; 1/2 cups Sugar; 1/2 cups Unsalted Butter, Softened; 1/2 cups Egg Substitute Or Substitute 2 Eggs, Room Temperature For The 1/2 Cup Of Egg Substitute; 1 Tablespoon Maple Syrup; 1/2 teaspoons Vanilla Extract; 1/2 cups Milk (I Used Non-fat); 3 slices Bacon, Cut Into Fourths Then Cooked Until Crisp; FOR THE MAPLE FROSTING:; 4 Tablespoons Butter, Room Temperature; 2 Tablespoons Maple Syrup; 3/4 cups Powdered Sugar

Servings: persons

FOR THE CUPCAKES:
3/4 cups All-purpose Flour
3/4 cups Cake Flour (not Self Rising)
1-1/2 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/4 teaspoons Salt
1/2 cups Sugar
1/2 cups Unsalted Butter, Softened
1/2 cups Egg Substitute Or Substitute 2 Eggs, Room Temperature For The 1/2 Cup Of Egg Substitute
1 Tablespoon Maple Syrup
1/2 teaspoons Vanilla Extract
1/2 cups Milk (I Used Non-fat)
3 slices Bacon, Cut Into Fourths Then Cooked Until Crisp
FOR THE MAPLE FROSTING:
4 Tablespoons Butter, Room Temperature
2 Tablespoons Maple Syrup
3/4 cups Powdered Sugar

1
Preheat oven to 350 F. Line a 12-count muffin pan with foil or paper cups; set aside.
2
In a bowl; sift together flour, cake flour, baking powder, cinnamon and salt; set aside.
3
In a large bowl, add sugar and butter. Use an electric mixer and beat until creamy. Add the egg substitute a little at a time (if using whole eggs add them one at a time) and beat until combined. Add maple syrup and vanilla extract and mix until combined.
4
Add flour mixture into the creamed mixture in three batches, alternating with two additions of milk, and beating until combined after each.
5
Divide batter between muffin cups, filling cups about 3/4 full. Bake in the heated oven for 16-20 minutes, rotating the pan halfway through. Bake until a toothpick inserted in the center of one comes out clean. Remove pan from oven. Transfer cupcakes to a wire rack to cool completely.
6
To make the frosting:
7
In a medium-sized bowl, add butter and maple syrup. Beat on high, gradually adding powdered sugar until it is the consistency that you like.
8
Spread frosting over the cooled cupcakes and top each with a piece of bacon.
9
Cake portion adapted from Martha Stewart.

892

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 3/4 cups All-purpose Flour, 3/4 cups Cake Flour (not Self Rising), 1-1/2 teaspoon Baking Powder, and more.

Yes, Cinnamon Cupcakes With Maple Frosting And Bacon falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Cupcakes With Maple Frosting And Bacon

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