Maple French Toast and Bacon Cupcakes

Ingredients

CUPCAKES

• 1 cup all-purpose flour
• 1 cup cake flour

• 1 (4 ounce) box vanilla instant pudding mix
• 1 teaspoon baking powder
• 1 tablespoon potato starch
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg, freshly grated
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 3/4 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, at room temperature
• 1/2 cup bacon, chopped and cooked

FROSTING

• 1 (8 ounce) package cream cheese, at room temperature

• 2 tablespoons unsalted butter, at room temperature
• 2 cups sifted confectioners' sugar
• 1/4 cup maple syrup
• 2 teaspoons ground cinnamon
• 3 slices bacon, cooked and chopped (optional)

Directions

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Place paper liners in a 12-cup muffin tin.

3. 3

   Prepare the cupcakes:

4. 4

   Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

5. 5

   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 overmix. Fold in the bacon.

6. 6

   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 40 minutes.

7. 7

   Cool completely.

8. 8

   Meanwhile, prepare the frosting:.

9. 9

   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.