Maple Bacon Cupcakes? Challenge Accepted!

Tomorrow is my friend, Sasha's, birthday and she requested Maple Bacon Cupcakes that she saw on Pinterest. Pinterest is great for broadening horizons, I love a fun new recipe and this was it! Normally when I look at a new recipe I read all of the reviews to see what works and what doesn't, then I edit as needed. This time though, my parents were in town and I didn't have much time so I just made the recipe as is. Not a good idea, those reviews help a TON! The cupcake batter turned out as thick as cookie dough so I had to scoop it into the cups rather than pour it. The flavor was fine but they were very dense and heavy, not light like a cupcake should be. Many of the reviewers said to add a cup of boiling water to the batter which makes sense as I do that with a few other cake recipes so I will do that next time I make them. I edited the recipe to include that.

Other than that, the cupcakes were good! The bacon wasn't weird at all, it didn't really taste bacon-y, you just got a bite with a bit of saltiness every once in a while which was yummy. Overall, I would say this is a keeper. Bacon cupcakes are interesting to say the least and maple and bacon? Essentially this is just breakfast with frosting on top! WIN! 

Maple and Bacon Cupcakes

Cupcakes:

1 cup all-purpose flour

1 cup cake flour

1 3.9-oz. box instant vanilla pudding mix

1 tsp. baking powder

1 Tbs. cornstarch

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. salt

1 stick butter, at room temperature

1/4 cup brown sugar

1/4 cup sugar

1 1/2 tsp. vanilla

4 large egg whites, at room temperature

1/4 cup maple syrup

1/2 cup half-and-half, at room temperature

1/2 cup chopped cooked bacon (5 strips)

1 cup boing water

Frosting:

1 8 oz. pkg. cream cheese, at room temperature

2 Tbs. butter, at room temperature

6 cups powdered sugar

1/4 cup maple syrup

1 tsp. cinnamon

3 strips bacon, cooked and chopped

Directions:

Preheat the oven to 325°F. Place paper liners in a muffin tin. Combine the flours, pudding mix, baking powder, cornstarch, cinnamon, nutmeg and salt in a bowl with a whisk.

In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not over mix. Stir in the cup of boiling water. Stir in the bacon.

Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool completely.

Frosting:

Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners’ sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.