Two-Bite Cinnamon Spiced Cupcakes

Peanut butter, cinnamon and bacon. Believe it or not, these seemingly mismatched ingredients come together in perfect harmony — and are positively irresistible. (Bake these as regular-size cupcakes at your own risk.) From “Tiny Food Party.”

Spice cake:

• 2 cups cake flour
• 1 tablespoon cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup ( 1/2 stick) unsalted butter, softened
• 2/3 cup light brown sugar, packed
• 2 eggs
• 3 tablespoons molasses
• 3/4 cup buttermilk

Frosting:

• 2/3 cup smooth peanut butter
• 8 ounces cream cheese, softened
• 1/4 cup ( 1/2 stick) unsalted butter, softened
• 2 1/2cups sifted powdered sugar
• 1 1/2 teaspoons vanilla extract

For topping:

• 1/2 cup Candied Bacon, optional but highly recommended (recipe follows)

Preheat oven to 350 degrees. In a mixing bowl, sift together flour, cinnamon, baking powder, allspice, nutmeg and salt.

With an electric mixer on medium speed, cream butter and brown sugar for 3 minutes, or until light and fluffy. Scrape down the sides of the bowl. With the mixer running, add eggs, one egg at a time, followed by molasses and buttermilk. Mix until just combined. Whisk dry mixture into wet mixture and stir until no lumps remain. Line mini muffin tins with mini cupcake liners and fill each two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

For the frosting, beat together peanut butter and cream cheese on medium speed for 3 minutes, or until smooth. Beat in butter. Add powdered sugar, 1/2 cup at a time, beating after each addition until fully incorporated. Scrape down the sides of the bowl and stir in vanilla. Scoop frosting into a piping bag fitted with a round tip. Pipe frosting onto each cupcake in a circle, beginning at the outside edge and working inward in a spiral, creating 2 to 3 layers. Top with a sprinkling of Candied Bacon.

Makes 24.

Candied Bacon

Whether you’re making deviled eggs, churros, cupcakes or corn dogs, candied bacon is a reliable way to turn any dish into a real crowd pleaser.

• 2 tablespoons vegetable oil
• 1/2 pound bacon, minced
• 1 1/2 tablespoons granulated sugar

Line a baking sheet with parchment paper.

Warm oil in a large skillet over medium-high heat. Add bacon and fry, stirring occasionally, for 6 to 8 minutes, or until crisp. Transfer to a paper towel and drain all but about 2 tablespoons of the bacon grease from the pan.

Return fried bacon bits to skillet and reduce heat to medium-low. Sprinkle sugar over top and stir. Continue stirring until sugar is melted and bacon is well coated, 3 to 5 minutes. Pour candied bacon onto the prepared sheet and spread in an even layer. Let cool and dry, about 30 minutes, before using.

Makes about 1/2 cup.

Tip: Candied bacon can be stored in an airtight container for up to 3 days. If it begins to get sticky, spread onto a nonstick skillet and dry out over medium-low heat, stirring occasionally.

Tip: Try swapping brown sugar for granulated sugar or mixing spices like cracked pepper or cayenne pepper with the sugar before adding to the skillet.

Per serving: 253 calories; 14 g fat (6 g saturated fat; 50 percent calories from fat); 28 g carbohydrates; 42 mg cholesterol; 177 mg sodium; 5 g protein; 1 g fiber.