Pumpkin Cupcakes with Cream Cheese Frosting and Candied Bacon Sprinkles

Preheat oven to 350 degrees F. Insert a cooling rack into a baking sheet for the bacon. Line a 12-cup muffin pan with liners or nonstick spray and set aside.

For the bacon: Place strips of bacon on prepared pan. Sprinkle each slice with 1 teaspoon of brown sugar. Divide pecans evenly among the slices.

Bake in the preheated oven 20-25 minutes until nice and crispy. Remove from the oven and cool while making the cupcakes.

For the cupcakes: Sift together all purpose flour, cake flour, pumpkin pie spice, salt, and baking soda. Set aside.

In a large mixing bowl, blend together eggs, oil, sugar and pumpkin puree until smooth. Add dry ingredients in three small batches, mixing on low speed only until combined. Be careful not to over-mix as this will make the cupcakes rubbery.

Pour into prepared muffin cups, filling two-thirds full. Bake in the 350ºF oven 18-20 minutes until tops are springy or a cake tester comes out clean.

Cool completely before frosting.

For the frosting: Cream butter and cream cheese together until nice and soft and no lumps remain. Add confectioners’ sugar and blend well. If you prefer your frosting a little thicker, feel free to add another ¼ cup. of confectioners’ sugar.

Frost cooled cupcakes using whatever method you prefer. (I used a large pastry tip, but honestly that was only because I was taking pictures of them. When nobody is looking, I just use a butter knife and slather it on there in all my lazy glory!)

Now for the best part! Cut the prepared slices of bacon into little tiny pieces, and sprinkle them on top of the cupcakes. Et voila!