Cinnamon Pupcakes with Maple Frosting and Bacon

Cinnamon Pup cakes with Maple Frosting and Bacon for you AND the dogs! 

Ingredients

1. 3/4 cups gluten free flour
2. 3/4 cup cake flour (not self rising)
3. 1 1/2 tsp. baking powder
4. 1 tsp. ground cinnamon
5. 1/4 tsp. salt
6. 1/4 cup sugar
7. 1/4 cup applesauce
8. 1/4 cup coconut oil
9. 1/2 cup egg substitute or 2 eggs, room temperature
10. 1 tbsp. maple syrup
11. 1/2 tsp. vanilla extract
12. 1/2 cup milk
13. 3 slices bacon, cooked and cut into pieces
14. Maple Frosting:
15. 4 tbsp butter, room temperature
16. 2 tbsp maple syrup
17. 3/4 cup powdered sugar

Instructions

1. Preheat oven to 350 degrees
2. Line a muffin pan with foil or paper cups; set aside.
3. In a bowl; sift together flour, cake flour, baking powder, cinnamon and salt; set aside.
4. In a large bowl, add sugar, applesauce and coconut oil, beat until creamy. Add one egg at a time and beat until combined. Add maple syrup and vanilla extract and mix until combined.
5. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
6. Divide batter between muffin cups, filling cups about 3/4 ways full.
7. Bake in oven for 16 – 20 minutes, rotating half way through. Cook until center comes out clean with a toothpick.
8. Transfer to wire rack to cool completely.
9. To make frosting:
10. In a bowl, add butter and maple syrup. Beat on high, gradually adding powdered sugar until it is the consistency that you like.
11. Spread frosting over cup cakes and top with bacon.
12. Cupcake portion adapted from Martha Stewart