Bacon Pumpkin Cupcakes

Made with
Fully_cooked_uncured_bacon_bits

Fully Cooked Uncured Bacon Bits

Prep time

  • 25 Minutes

Cook time

  • 30 Minutes

Services

  • 5

Difficulty

  • Medium
Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • tsp ground ginger
  • 1 tsp all spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 sticks unsalted butter (room temperature)
  • 1 cup sugar
  • 1 1/2 cups pumpkin puree
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 package cream cheese
  • 4 tbsp butter (room temperature)
  • 1/2 tsp salt
  • 3 cups confectioners’ sugar
  • 1 package of Wellshire Bacon Bits
Instructions
  1. Preheat the oven to 350°F.
  2. Line a muffin pan with cupcake liners.
  3. In a large bowl, sift together flour, cinnamon, ginger, all spice, baking powder, and baking soda; set aside.
  4. In a medium bowl, beat butter and the sugar until fluffy.
  5. In scoops, add the pumpkin puree slowly and mix well.
  6. Add eggs one at a time, and then add vanilla.
  7. Blend for a minute on medium speed.
  8. Slowly add the dry ingredients and blend to ensure there are no clumps.
  9. Fill each cupcake liner about halfway full.
  10. Place the muffin tin on a baking sheet and bake until golden brown, 15-25 minutes.
  11. For the frosting, add the cream cheese, butter, salt and confectioners’ sugar in a large bowl and beat on medium speed until creamy.
  12. Once the cupcakes have cooled, add frosting and top with Wellshire Bacon Bits.
Made with

Prep time

  • 25 Minutes

Cook time

  • 30 Minutes

Services

  • 5

Difficulty

  • Medium
Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • tsp ground ginger
  • 1 tsp all spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 sticks unsalted butter (room temperature)
  • 1 cup sugar
  • 1 1/2 cups pumpkin puree
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 package cream cheese
  • 4 tbsp butter (room temperature)
  • 1/2 tsp salt
  • 3 cups confectioners’ sugar
  • 1 package of Wellshire Bacon Bits
Instructions
  1. Preheat the oven to 350°F.
  2. Line a muffin pan with cupcake liners.
  3. In a large bowl, sift together flour, cinnamon, ginger, all spice, baking powder, and baking soda; set aside.
  4. In a medium bowl, beat butter and the sugar until fluffy.
  5. In scoops, add the pumpkin puree slowly and mix well.
  6. Add eggs one at a time, and then add vanilla.
  7. Blend for a minute on medium speed.
  8. Slowly add the dry ingredients and blend to ensure there are no clumps.
  9. Fill each cupcake liner about halfway full.
  10. Place the muffin tin on a baking sheet and bake until golden brown, 15-25 minutes.
  11. For the frosting, add the cream cheese, butter, salt and confectioners’ sugar in a large bowl and beat on medium speed until creamy.
  12. Once the cupcakes have cooled, add frosting and top with Wellshire Bacon Bits.

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