Pumpkin Cupcakes With Maple-Bacon Icing
110
- Prep Time40 mins
- Total Time1 hr 45 mins
- Makes12 servings
(Photo: Ryan Szulc)
Pumpkin purée makes for a perfectly moist cupcake. And who can resist maple-bacon icing?
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.
Nutrition (per serving)
Calories 368, Protein 5g, Carbohydrates 50g, Fat 17g, Fibre 1g, Sodium 268mg.