Cupcakes for breakfast!

Maple french toast and bacon cupcakes...... Yum!!
This is the recipe I used:

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1 cup cake flour
• 1 3.9-ounce box instant vanilla pudding mix
• 1 teaspoon baking powder
• 1 tablespoon potato starch
• 1 teaspoon cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1 stick unsalted butter, at room temperature
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 4 large egg whites, at room temperature
• 1/4 cup maple syrup
• 1/2 cup half-and-half, at room temperature
• 1/2 cup chopped cooked bacon (5 strips)

For the 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 strips bacon, cooked and chopped (optional)

Directions

Preheat the oven to 325 degrees. 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.