French Toast Cupcakes! These are wonderful soft and moist little cakes with a vanilla and maple flavor, frosted with maple cream and then topped off with some candied bacon. A super easy recipe and always so popular as a breakfast, dessert or for parties!
French Toast Cupcakes! Oh my goodness! What a delight!
Of course there's a twist to these...can you spot what is garnished on the tops? The combination is wonderful, and the cupcakes are super moist and yes, very addictive!
If you're a fan of French toast, then you will love these! As many of you will know, French toast is traditionally served with maple syrup and bacon. So this cupcake recipe is a clever twist on the classic French toast recipe, with the same flavors.
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You can make these for breakfast or for a party. The addition of maple frosting really does take these cupcakes to another level! Maple syrup is usual on French toast so these cupcakes have got to have maple syrup on them and what better way than to make up a frosting!
Recipe from Peggy Mitchell
Prep Time
20 minutes plus bacon cook time
Cook Time
8 - 10 minutes
Yield
12 cupcakes
Ingredients you'll need
The cupcakes
- All purpose flour
- Vanilla instant pudding (just the contents, do not add any additional ingredients listed on the package)
- Baking powder
- Cinnamon
- Nutmeg
- Salt
- Butter - unsalted room temperature
- Vanilla extract
- Granulated sugar
- Brown sugar
- Eggs at room temperature
- Maple syrup ( real is best)
- Fresh cream, half and half (single cream) at room temperature
Maple Butter Cream
- Butter - unsalted at room temperature
- Powdered sugar
- Vanilla
- Maple syrup
Candied Bacon for the top
- Bacon fried and browned
- Brown sugar
- Maple syrup
Instructions
Make the cupcakes
1. Cream your butter and sugar together for 5 mins.
2. Add your eggs one at a time till pale in color.
3. Add your vanilla and your half and half.
Slowly incorporate all the dry ingredients in the mix and when all combined add your maple syrup right at the end.
3. Line your cupcake tins and bake on 350 F for 8 to 10 mins till your tester comes out dry.
Let them cool completely. As you are waiting, make your Maple Butter cream
Make the butter cream
Cream your butter slowly then add 1 cup at a time of your powdered sugar.
Before you put your 3rd cup of sugar into the bowl, add your vanilla and half of your maple syrup.
Combine this for 5 mins.
Then after 5 minutes, add the remaining of the sugar and the maple syrup.
Let this cream together for another 5 mins. Top your cupcakes.
Make the candied bacon
Combine the bacon ingredients together on a lined cookie sheet, lay the bacon flat and let them cook until brittle in the oven at 425 F.
Takes about 10 to 15 mins.
Remove from oven and let chill for about an hour and crush and add as a topping for your
cupcakes.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
French Toast Cupcakes
French Toast Cupcakes! These are wonderful soft and moist little cakes with a vanilla and maple flavor, frosted with maple cream and then topped off with some candied bacon. A super easy recipe and always so popular as a breakfast, dessert or for parties!
Ingredients
The cupcakes
- 2 cups of all purpose flour
- 1 box of vanilla instant pudding (contents only. Do NOT add any extra ingredients listed on the package)
- 1 tsp of baking powder
- 1 tsp of cinnamon
- 1 tsp of nutmeg
- 1/2 tsp salt
- 1 stick of unsalted room temperature butter
- 1 tsp of vanilla extract
- 1/4 cup granulated sugar
- 1/2 cup of brown sugar
- 4 eggs @ room temperature
- 1/4 cup maple syrup, real is best
- 1/2 cup of room temperature half and half
Maple Butter Cream
- 1 cup of room temperature unsalted butter
- 4 cups of powdered sugar
- 1 tsp vanilla
- 1/4 cup of maple syrup
Candied Bacon for the top
- 1/2 lb of bacon fried and browned
- 3 TBS of brown sugar
- 3 TBS of maple syrup
Instructions
Make the cupcakes
- Cream your butter and sugar together for 5 mins.
- Add your eggs one at a time till pale in color.
- 3. Add your vanilla and your half and half.
- Slowly incorporate all the dry ingredients in the mix when all combined add your maple syrup right at the end.
- Line your cupcake tins and bake on 350 F for 8 to 10 mins till your tester comes out dry.
- Let them cool completely.As you are waiting make your Maple Butter cream
Make the butter cream
- Cream your butter slowly then add 1 cup at a time of powdered sugar.
- Before you put the 3rd cup of sugar into the bowl, add the vanilla and half of your maple syrup.
- Combine this for 5 mins. Then after 5 mins add the remaining of the sugar and the maple syrup.
- Let this cream together for another 5 mins. Top your cupcakes.
Make the candied bacon
- Combine the bacon ingredients together on a lined cookie sheet, lay the bacon flat and let them cook until brittle in the oven at 425 F. Takes about 10 to 15 mins.
- Remove from oven and let chill for about an hour and crush and add as a topping for your cupcakes.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 679Total Fat: 34gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 149mgSodium: 594mgCarbohydrates: 83gFiber: 1gSugar: 62gProtein: 12g
Nutrition information isn’t always accurate
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Jennifer
says:This sounds really good! I am looking forward to trying this. Could you please tell me what size eggs should I use for this recipe?
Thanks!
Lovefoodies
says:Hi Jennifer! Glad you like the recipe. I would suggest you use medium to large eggs for this recipe. Hope that helps!