Bacon-Jalapeo-Peach Cupcakes with Spicy Cream Cheese Frosting Source: A My Baking Heart original Yields: 18-20 cupcakes 1-1/2

c cake flour 1/2 tsp Kosher salt 1/2 tsp baking soda 1-1/4 tsp baking powder 1 tsp ground cinnamon 2 lg eggs 3/4 c sugar 2/3 c jalapeo-peach preserves 1 1/2 teaspoons pure vanilla extract 1/2 c vegetable oil 1/2 c skim milk 2 lg fresh peaches, peeled, cored, and diced 4 slices Holmes Smokehouse-brand Hickory Smoked bacon, cooked and chopped + extra for garnish Preheat the oven to 350 degrees F. Line 2 muffin tins with paper liners. In a large bowl, whisk together the flour, salt, baking soda, baking powder and ground cinnamon. Set aside. In a stand mixer, using the paddle attachment, beat eggs, sugar, jalapeo-peach preserves, vanilla extract and vegetable oil together. Turn the mixer to low speed and alternate the dry ingredients and milk until fully combined. With a spatula, gently fold in the diced peaches and chopped bacon. Divide the batter among the prepared cupcake liners, filling them almost full, and bake for 16-18 minutes, until a toothpick inserted into the center comes out clean. Cool cupcakes in the tin for 5 minutes, then remove to a wire rack to cool completely before frosting.

Spicy Cream Cheese Frosting 2 (8 oz) pkgs cream cheese, softened slightly and cut into small pieces 8 tbsp unsalted butter, softened slightly and cut into small pieces 1-1/2 tsp pure vanilla extract 5-6 c Confectioners sugar, sifted 1/2 c jalapeo-peach preserves In a medium-size bowl, on the medium speed of an electric mixer, beat the cream cheese and the butter until smooth, about 3 minutes. Add the vanilla extract. Add 3 cups of the powdered sugar and slowly beat until incorporated. Add the jalapeo-peach preserves, a tablespoon at a time, until the icing has reached the desired flavor. Add more Confectioners sugar and continue to beat until the icing is thick enough to pipe on the cupcakes.