THE BMC2: Bacon Maple Cream Cheese Frosted Cinnamon French Toast Cupcake (Justapinch.com)

INGREDIENTS:
1/2 C butter, softened
1/2 C sugar
1/2 tsp vanilla extract
1 egg (or 2 egg whites)
1-3/4 C flour + 1 Tbs reserved for filling
1/2 tsp salt
1-1/2 tsp baking powder
1/2 C milk
Filling:
1 Tbl cinnamon
1/2 C packed brown sugar
1/4 C melted butter
Topping:
3 to 5 medium sized peeled, cored, diced granny smith apploes
2 Tbs melted butter
2 Tbs sugar
Frosting:
8 oz cream cheese
2 C powdered sugar
1 Tbs pure maple syrup
Garnish:
1/2 lb cooked and crumbled bacon

DIRECTIONS:
1.  Preheat oven to 350 degrees.
2.  Line muffin tin with cupcake liners.
3.  Beat shortening and granulated sugar in medium sized bowl. Add vanilla and egg. Beat well. In a separate bowl, sift together flour, salt and baking powder. Add flour mixture alternately with milk to the sugar mixture. Dough will be sticky.
4.  Filling:  Mix together brown sugar, cinnamon, melted butter and flour until a grainy paste is formed.
5.  Fill cupcake liners 1/4 full with cupcake batter. Pipe in an index-sized finger amount of cinnamon filling and top with remaining cupcake batter until 3/4 full.
6.  Bake for about 25 minutes or until toothpick comes out clean. Cool.
7.  Mix all frosting ingredients and frost cupcake. Top with sauteed apples (combine topping ingredients: apples, butter and sugar in small fry pan over medium heat until apples are caramelized) and cooked bacon pieces.