Peach Bacon Jalapeno Cupcakes with Cream Cheese Frosting

recipe from cupcake fanatic

yield: 20 cupcakes

Cupcakes

192 g cake flour
1/2 tsp kosher salt
1/2 tsp baking soda
1 1/4 tsp baking soda
1 tsp cinnamon
2 large eggs
3/4 c sugar
2/3 c peach preserves with diced roasted jalapenos mixed in
1 1/2 tsp vanilla
1/2 c veggie oil
1/2 c milk
2 large peaches, peeled, core, diced
4 slices of good bacon and some more for decorating

Cook the bacon (I just cooked off the whole pound and there was some left over for next day breakfast) at 400F for 15 min. Let cool. Dice 4 slices for the cupcake itself.

Roast off the jalapenos. I would probably roast off a pound, and then dice them as you need them.

Preheat the oven to 350F. Line 2 cupcake tins with 20 liners.

In a med mixing bowl, whisk together the flour, salt, soda, powder and cinnamon.

In a stand mixer, with the paddle attachment, mix together the eggs, sugar, jalapeno/peach preserve, vanilla and veggie oil.

Alternate adding the dry ingredients and the milk, mixing just until incorporated each time.  Fold in the peaches and diced bacon.

Fill the 20 liners until almost full, cook for 20 min. Take out and let cool

Frosting

10 oz cream cheese, room temp
70 g butter, room temp
1 tsp vanilla extract
3-4 c powdered sugar, sifted
1/2 c peach preserves with diced roasted jalapenos mixed in

In a stand mixer, thoroughly combine the cream cheese and butter. Add the vanilla and 3 cups of the powdered sugar, mix thoroughly again.

Add in the peach/jalapeno preserves, mix to combine. Taste and adjust sugar/cream cheese/preserves as needed for taste and consistency.

Frost the cupcakes and top with more diced bacon. In the picture, I had left over caramel so I mixed in more diced peppers and topped with some of that.