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Maple French Toast and Bacon Cupcakes


Active: 40 Minutes
Makes 12 Cupcakes

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  • For The Cupcakes:
  • 1 Cup all-purpose Flour
  • 1 Cup Cake Flour
  • 1 3.9oz box instant vanilla pudding mix
  • 1 Teaspoon Baking Powder
  • 1 Tablespoon Potato Starch
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Freshly Grated Nutmeg
  • 1/2 Teaspoon Salt
  • 1 Stick unsalted butter, at room temp.
  • 3/4 Cup packed light brown sugar
  • 3/4 Cup granulated Sugar
  • 1 1/2 Teaspoons vanilla extract
  • 4 Large Egg Whites, room temp.
  • 1/4 Cup Maple Syrup
  • 1/2 Cup Half-and-Half, at room temp.
  • 1/2 Cup Chopped Cooked Bacon (5 strips)
  • For Frosting:
  • 1 8oz Package Cream Cheese, at room temp.
  • 2 Tablespoons unsalted butter, at room temp.
  • 2 Cups Sifted Confectioner's sugar
  • 1/4 Cup Maple Syrup
  • 2 Teaspoons ground cinnamon
  • 3 Strips bacon, cooked and chopped (optional)



Step 1

Preheat oven to 325 Degrees.
Place paper liners in a 12 cup muffin tin.

To prepare cupcakes:
Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.

In a separate bowl:
Cream the butter and sugars with a mixer on low speed until combined (6-8 minutes). Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until ingredients are just combined; Do not overmix! Fold in the bacon.

Pour the batter into the prepared muffin tin, filling each cup about three quarters of the way. Bake until a toothpick inserted in the center comes out clean (~40 minutes). Cool Completely.

Meanwhile, prepare the frosting:
Beat the cream cheese and butter with a mixer on a medium speed until creamy. Add the confectioner's sugar, maple syrup, and cinnamon. Beat until combined, spread on the cooled cupcakes; Top with chopped bacon, if desired.


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