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
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Let's 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 melted 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.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Store cupcakes in refrigerator up to 2 days. Remove from refrigerator about 30 min. before serving.
Prepare using maple-flavored or pancake syrup.
Pure maple syrup varies in strength - the darker the syrup, the more maple flavor it will have. If your syrup is light in color, you can add 1/2 tsp. maple extract to this recipe to increase the maple flavor.
Line muffin pan cups with paper liners before filling with batter and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.