Kids always want to eat dessert for breakfast... but little do they know, adults have the same sweet morning time hunger. To help them not feel too guilty, these clever grown-ups came up with Breakfast Cupcakes to satisfy everyone's sugary sunrise craving. Mind-boggling, we know, but just wait until you taste them. The golden-brown vanilla and cinnamon cupcakes encompass hints of two of our favorite breakfast delicacies, nectarous maple syrup (yum!) and fatty bacon. You read that right, bacon! If that wasn't enough to make your jaw drop and mouth water, the sweet, cinnamony, maple-syrup-infused icing slathered on top with more sprinkles of bacon is sure to do the trick. It's safe to say, Breakfast Cupcakes are both kid (and adult) approved!
IngredientsFor the cupcakes: • 1 cup all-purpose flour • 1 cup cake flour • 1 (3.9-ounce) box instant vanilla pudding mix • 1 teaspoon baking powder • 1 tablespoon potato starch • 1 teaspoon cinnamon • 1 teaspoon fresh nutmeg, grated • 1/2 teaspoon salt • 1 stick unsalted butter, room temperature • 1/4 cup light brown sugar, packed • 1/4 cup granulated sugar • 1 1/2 teaspoons vanilla extract • 4 large egg whites, room temperature • 1/4 cup maple syrup • 1/2 cup half-and-half, room temperature • 5 strips bacon, cooked and chopped For the icing: • 1 (8 -ounce) package of cream cheese, room temperature • 2 tablespoons unsalted butter, room temperature • 2 cups confectioners' sugar, sifted • 1/4 cup maple syrup • 2 teaspoons cinnamon • 3 strips bacon, optional, cooked and chopped
Preheat the oven to 325 degrees F.
Place paper liners in a 12-cup muffin tin.
In a bowl, whisk the all-purpose flour, cake flour, pudding mix, baking powder, potato starch, 1 teaspoon cinnamon, nutmeg, and salt.
In a separate bowl, cream 1 stick of butter with the brown sugar and granulated sugar using a mixer on low speed until combined, for about 6-8 minutes.
Gradually mix the vanilla extract and egg whites into the sugar mixture. Scrape down the sides of the bowl of the sugar mixture; continue mixing until light and fluffy.
Add the flour mixture to the sugar mixture in 3 batches, alternating with 1/4 cup maple syrup and the half-and-half, mixing after each addition and ending with the flour mixture.
Mix the batter until the ingredients are just combined, do not overmix.
Fold 5 strips of the chopped bacon into the batter.
Pour the batter into the prepared muffin tin, filling each cup about 3/4 of the way.
Bake until a toothpick inserted into the center comes out clean, about 40 minutes.
Allow the cupcakes to cool completely.
While the cupcakes cool, in a bowl, beat the cream cheese and remaining butter with a mixer on medium speed until creamy.
Add the confectioners’ sugar, the remaining maple sugar, and the remaining cinnamon; beat until combined.
Spread the icing over the cooled cupcakes and sprinkle with the remaining bacon pieces.