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Breakfast/brunch

Good Mornin' Cupcakes

Good Mornin' Cupcakes recipe
photo by:kraft
Baffle and delight your family with these baked goods made with bacon and eggs and topped with cream cheese frosting. Are they muffins? Or cupcakes?
time
prep:
15 min
total:
1 hr 12 min
servings
total:
12 servings

What You Need

3
cups  wheat bran flake cereal
1-1/2
cups  milk
1/2
cup  pure maple syrup
1-1/3
cups  flour
1
Tbsp.  CALUMET Baking Powder
1/4
tsp.  ground cinnamon
7
slices  cooked OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, divided
2
 eggs
1/4
cup  butter or margarine, melted
 Frosting
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2
Tbsp.  butter or margarine, softened
1/2
tsp.  zest and 1 Tbsp. juice from 1 orange
3/4
cup  powdered sugar

Make It

HEAT oven to 400°F.

COMBINE cereal, milk and syrup in large bowl; let stand 2 min. Mix flour, baking powder and cinnamon until blended. Reserve 1 bacon slice. Coarsely chop remaining bacon; stir into flour mixture.

ADD eggs and butter to cereal mixture; mix well. Add flour mixture; stir just until moistened. Spoon into 12 muffin pan cups sprayed with cooking spray. (Cups will be full).

BAKE 14 to 17 min. or until toothpick inserted in centers comes out clean. Cool completely.

BEAT cream cheese, butter, zest and juice in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition; spread onto cupcakes. Tear reserved bacon slice into 12 pieces; place on tops of cupcakes.

Kraft Kitchens Tips

Storage Know-How
Store cupcakes in refrigerator up to 2 days. Remove from refrigerator about 30 min. before serving.
Variation
Prepare using maple-flavored or pancake syrup.
Variation
Line muffin pan cups with paper liners before filling with batter and baking as directed.
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