Cinnamon Swirl Breakfast Cupcake with Maple Cream Cheese Frosting and Crumbled “Bacon”

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I baked these cinnamon swirl cupcakes with maple cream cheese frosting and crumbled “bacon” for a yard sale to entice people to come. My whopping 7 cardboard box signs promoting the yard sale all mentioned “free cupcake with purchase, while supplies last.” Read theĀ original cupcake recipe on Food Network. I believe the cake recipe came from Cupcake Wars. The frosting recipe is a hodge podge of different recipes. I am a vegetarian, so I obviously wasn’t going to cook real bacon. So I made Morningstar Farms vegetarian bacon for the crumbles on top. Neener neener, unsuspecting meat eaters. But if you’re an omnivore, by all means, use real bacon.

Cinnamon Swirl Cupcake Recipe Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened at room temperature
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups sour cream
  • 1 tablespoon ground cinnamon
  • 1/2 cup brown sugar

Cinnamon Swirl Cupcake Recipe Directions

Preheat your oven to 325 degrees. Line a cupcake tin with cupcake liners. In a medium-sized bowl, sift together the flour, baking powder, baking soda and salt, then set aside. In your kitchen mixer with the paddle attachment, cream the softened butter and sugar together for about 5 minutes. Scrape down the sides of the bowl. Add the vanilla extract, then each egg one at a time, scraping down the sides of the bowl after each addition. Add the dry ingredients mixture and the sour cream in parts, alternating and beginning and ending with dry ingredients. In a separate small bowl, mix the cinnamon and brown sugar together. Fold into the batter with a spatula, but do not blend completely in order to achieve the cinnamon swirl effect. Bake for about 28 to 32 minutes. Let cool completely before frosting.
Vegetarian Maple “Bacon” Cream Cheese Frosting Recipe Ingredients
  • 16 ounces cream cheese, softened at room temperature
  • 1/4 cup butter, softened at room temperature
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

 

Vegetarian Maple “Bacon” Cream Cheese Frosting Recipe Directions
In your kitchen mixer, beat the softened cream cheese, softened butter and softened maple syrup until completely blended. Add the vanilla extract, then add the powdered sugar a bit at a time. If you need more frosting, simply add more powdered sugar. Cook the “bacon” in olive oil until it starts to darken, even overcook it a little bit, then drain off the excess oil. Let the bacon get crispy, then crumble it and top the cupcakes with it.
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About 

Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.


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