Cinnamon Cupcakes with Maple Frosting and Bacon
Prep time
Cook time
Total time
A light and fluffy cinnamon filled cupcake topped with a creamy, sweet maple frosting and topped with freshly cooked bacon.
Serves: 13 Cupcakes
  • ¾ cups all-purpose flour
  • ¾ cup cake flour (not self rising)
  • 1½ tsp. baking powder
  • 1 tsp. ground cinnamon
  • ¼ tsp. salt
  • ½ cup sugar
  • ½ cup unsalted butter, softened
  • ½ cup egg substitute or 2 eggs, room temperature
  • 1 tbsp. maple syrup
  • ½ tsp. vanilla extract
  • ½ cup milk
  • 3 slices bacon, cooked and cut into pieces
  • Maple Frosting:
  • 4 tbsp butter, room temperature
  • 2 tbsp maple syrup
  • ¾ cup powdered sugar
  1. Preheat oven to 350 degrees
  2. Line a muffin pan with foil or paper cups; set aside.
  3. In a bowl; sift together flour, cake flour, baking powder, cinnamon and salt; set aside.
  4. In a large bowl, add sugar and butter, beat until creamy. Add one egg at a time and beat until combined. Add maple syrup and vanilla extract and mix until combined.
  5. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
  6. Divide batter between muffin cups, filling cups about ¾ ways full.
  7. Bake in oven for 16 - 20 minutes, rotating half way through. Cook until center comes out clean with a toothpick.
  8. Transfer to wire rack to cool completely.
  9. To make frosting:
  10. In a bowl, add butter and maple syrup. Beat on high, gradually adding powdered sugar until it is the consistency that you like.
  11. Spread frosting over cup cakes and top with bacon.
  12. Cupcake portion adapted from Martha Stewart
Calories per cupcake: 243, Fat: 12, Cholesterol: 32, Sodium: 181, Potassium: 52, Carbs: 29, Fiber: .02, Sugar: 18, Protein: 4
Nutrition Information
Serving size: 1 Cupcake
Recipe by Peanut Butter and Peppers at