Pumpkin, Salted Caramel, Bacon Cupcakes
1 1/2 C. flour
½ tsp. salt
1 C. sugar
1 tsp. baking powder
¼ tsp. nutmeg
¼ tsp. cinnamon
1 C. pumpkin
½ C. vegetable oil
¼ C. water
4 oz. cream cheese, softened
1 ½ Tbsp. butter
2 C. confectioners sugar
1 tsp. vanilla
Smucker's Salted Caramel
5 slices bacon, cooked crispy and crumbled
Preheat oven to 375 degrees.
In a large bowl, combine the flour, salt, sugar, baking powder, nutmeg, and cinnamon.
In a separate bowl, combine the pumpkin, oil, eggs and water – whisking well so the eggs are beaten.
Combine the two mixtures, blending well.
Portion into lined muffin tins. Bake for about 15 minutes or until a toothpick inserted into the middle of one comes out clean.
Remove from the oven and cool on a wire rack.
Place all of the ingredients in a mixer and blend until smooth and silky.
Ice the cupcakes with the cream cheese icing.
Drizzle with salted caramel
Top with bacon
Yields 18 cupcakes