Pumpkin, Salted Caramel, Bacon Cupcakes

Pumpkin, Salted Caramel, Bacon Cupcakes
Yields 18
Write a review
Print
Ingredients
  1. 1 1/2 C. flour
  2. ½ tsp. salt
  3. 1 C. sugar
  4. 1 tsp. baking powder
  5. ¼ tsp. nutmeg
  6. ¼ tsp. cinnamon
  7. 1 C. pumpkin
  8. ½ C. vegetable oil
  9. 2 eggs
  10. ¼ C. water
  11. Icing
  12. 4 oz. cream cheese, softened
  13. 1 ½ Tbsp. butter
  14. 2 C. confectioners sugar
  15. 1 tsp. vanilla
  16. Smucker's Salted Caramel
  17. 5 slices bacon, cooked crispy and crumbled
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine the flour, salt, sugar, baking powder, nutmeg, and cinnamon.
  3. In a separate bowl, combine the pumpkin, oil, eggs and water – whisking well so the eggs are beaten.
  4. Combine the two mixtures, blending well.
  5. Portion into lined muffin tins. Bake for about 15 minutes or until a toothpick inserted into the middle of one comes out clean.
  6. Remove from the oven and cool on a wire rack.
  7. Icing
  8. Place all of the ingredients in a mixer and blend until smooth and silky.
  9. Ice the cupcakes with the cream cheese icing.
  10. Drizzle with salted caramel
  11. Top with bacon
Notes
  1. Recipe Courtesy of No Thyme to Cook
No Thyme To Cook http://nothymetocook.com/