Makes 16 cupcakes
½ cup – Butter, softened
1 ½ cup – Sugar
3 – Eggs
2 tsp – Vanilla extract
1 tsp – Ground cinnamon
½ cup – Half & half
1 cup – 1% Milk
½ tsp – Salt
¼ cup – Maple syrup
3 ½ tsp – Baking powder
½ tsp – Baking soda
2 ½ cup – Gluten free all-purpose flour
8 – Slices thick bacon
¼ cup – Golden brown sugar
1 tsp – Cinnamon
Cream Cheese Frosting
1 – 8 ounce package cream cheese, at room temperature
2 Tbsp – Butter, softened
2 cups – Confectioners’ sugar
2 tsp – Maple syrup
1 tsp – Imitation maple
2 tsp – Ground Cinnamon
Preheat oven to 325 degrees
On a large cookie sheet lined with parchment paper lay out the slices of bacon. Sprinkle the cinnamon and brown sugar evenly over each piece of bacon.
Cook in the oven for 25 to 30 minutes or until the bacon is crisp.
In a medium mixing bowl add the eggs, butter, maple syrup, vanilla extract and beat until well blended.
In a small bowl combine the sugar, flower, baking powder, baking soda, cinnamon, and salt, mix together.
Slowly add the flour mixture in with the wet ingredients but alternate between the flour mixture and the milk. Don’t over mix.
Fold in the bacon into the batter then fill cupcake liners ¾ of the way and bake for 20 minutes or until the toothpick inserted into the center of the cupcakes comes back clean.
In a mixing bowl beat the butter until smooth, then add the cream cheese. Beat until smooth.
Turn the mixer to low and slowly add the sugar, maple syrup, imitation maple, and cinnamon. Making sure to combine all ingredients well.
The texture of the frosting will remind you of a thick glaze. (This is also delicious on donuts)