French Toast and Bacon Cupcake

By á-24447

These are so good. It is breakfast in a cupcake!

Ingredients

• Maple Buttercream Frosting:
• 3/4 cup butter, softened
• 1 cup sugar
• 1 1/2 cup cake flour, sifted
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk, at room temperature
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 3 whole eggs
• 2 whole sticks butter, softened
• 2 3/4 cup powdered sugar
• 2 teaspoon heavy cream, at room temperature
• 1 teaspoon maple extract

Preparation

Step 1

Preheat oven to 375 degrees.
Fry (or bake) up some crispy bacon and set aside.
In a standing mixer, combine the butter and sugar and mix.
In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
Add the eggs to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
Add the milk.
Stir in the dry ingredients.
Divide the batter evenly in the muffin tin.
Bake at 375* for 25-27 minutes.
Remove the cupcakes from the oven and cool completely.
Maple Buttercream Frosting:

Mix all 4 ingredients together.
Beat on high speed until fluffy.
Frost your cupcakes and cover them with crispy bacon pieces.