Bacon Cupcakes with Caramel and Bacon Frosting




1 cup all-purpose flour ⅓ cup peanut flour ⅓ cup carob powder 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground allspice ½ cup packed light brown sugar 2 large eggs ½ cup low-fat sour cream 1 tablespoon warm bacon fat ½ cup vegetable oil minus 1 tablespoon 1 teaspoon cinnamon extract ½ cup butter, room temperature 8 ounces cream cheese, room temperature 2½ cups powdered sugar ¼ teaspoon caramel syrup 4 slices bacon, fried and crumbled.

Nutritional information

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In a large bowl whisk the all-purpose flour, coconut flour, carob powder, baking powder, baking soda, salt and allspice in a large bowl. In another bowl, whisk the applesauce, brown sugar, eggs, sour cream, vegetable oil and cinnamon extract. Gently fold the wet ingredients into the dry ingredients until just combined Pour batter into 12 cup muffin pan, filling each three-quarters of the way, bake until a toothpick comes out clean around 16 to 18 minutes. Transfer to a rack and let cool in the pan for 10 minutes then remove from the pan to cool completely. When cool frost Frosting: To make the frosting beat the butter, cream cheese, sugar, and caramel syrup together until well combined. If frosting