Maple French Toast and Bacon Cupcakes...

For all you bacon lovers out there <3

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Maple French Toast and Bacon Cupcakes...

1 cup all-purpose flour
1 cup cake flour
1 (4 ounce) box vanilla instant pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
1⁄2 teaspoon salt
1⁄2 cup unsalted butter, at room temperature
3⁄4 cup packed light brown sugar
3⁄4 cup granulated sugar
1 1⁄2 teaspoons vanilla extract
4 large egg whites, room temperature
1⁄4 cup maple syrup
1⁄2 cup half-and-half, at room temperature
1⁄2 cup bacon, chopped and cooked

FROSTING
1 (8 ounce) package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners' sugar
1⁄4 cup maple syrup
2 teaspoons ground cinnamon
3 slices bacon, cooked and chopped (optional)

DIRECTIONS
Preheat oven to 325 degrees F.
Place paper liners in a 12-cup muffin tin.
Prepare the cupcakes:
Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy.Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half. mixing after each addition and ending with flour.Mix until the ingredients are just combined; do not overmix. Fold in the bacon.

Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes.
Cool completely.

Meanwhile, prepare the frosting:.
Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

courtesy of food.com

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