Maple French Toast and Bacon Cupcakes
Indulge in the ultimate fusion of sweet and savory with these decadent Maple French Toast and Bacon Cupcakes! Perfectly fluffy and moist, these cupcakes are infused with the rich flavors of maple syrup and a hint of warm cinnamon for that classic French toast charm. Each bite is studded with crispy bacon pieces, adding an irresistible salty crunch to complement the sweetness. Topped with a luscious maple cream cheese frosting and a sprinkle of crumbled bacon, these cupcakes are a show-stopper for breakfast-inspired desserts or any special occasion. Easy to prepare in just 40 minutes, this recipe combines the best of breakfast and dessert for a treat that's unforgettable.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 2 large Eggs
- 0.25 cup Pure maple syrup
- 0.5 cup Whole milk
- 0.5 cup Cooked crispy bacon (chopped)
- 8 ounces Cream cheese
- 1.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Extra maple syrup (for frosting)
- 0.25 cup Cooked crispy bacon (crumbled, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Then mix in the maple syrup until combined.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Fold the chopped cooked bacon into the batter until evenly distributed.
Scoop the batter evenly into the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.
While the cupcakes cool, prepare the frosting. In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, mixing until light and fluffy.
Add the vanilla extract and extra maple syrup to the cream cheese mixture, and beat until well combined.
Frost the cooled cupcakes with the maple cream cheese frosting using a piping bag or a spatula.
Sprinkle the tops of the frosted cupcakes with crumbled crispy bacon.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.0 g | 345% | |
| Saturated Fat | 141.5 g | 708% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 5751 mg | 250% | |
| Total Carbohydrate | 551.8 g | 201% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 396.0 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 563 mg | 43% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1814 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
