Breakfast as a cupcake? Sounds heavenly! My good friend, Lisa, gave me this recipe and it sounded divine. What’s not to love about French toast and maple syrup…and even a little bacon?!?!
I know what you’re thinking though — I thought the same thing too. I have to admit, I was a little skeptical about the whole bacon as garnish thing, but I decided to take one for the team and give it a try – just as the recipe described.
The Recipe
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs, room temperature
1 tsp. maple extract
1/2 cup milk
MY LATEST VIDEOSPreheat oven to 350° degrees. Line muffin tin with baking liners.
Combine flour, baking powder, cinnamon and salt in a mixing bowl. In a large bowl, whisk together butter, sugar, and eggs until combined. Then add maple extract. Alternate between whisking in flour mixture and milk into liquid mixture. Make three additions of flour and two of milk. Beat until smooth.
Divide batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched. Cool cupcakes for 10 minutes, remove from pan and allow to cool completely before frosting.
Maple Cream Cheese Frosting
8 oz. cream cheese, softened
1 cup unsalted butter, softened
Pinch of salt
1 tsp maple syrup
4 1/2 cups confectioners sugar, sifted
4 slices bacon, cooked
Beat together cream cheese, butter and salt until creamy. Add maple syrup. With mixer on low, add sugar 1/2 cup at a time until light and fluffy. Increase mixer speed between additions. Frost cupcakes. Cut cooked bacon into 1 inch pieces and garnish cupcakes.
Is it a Keeper?
Wow! These were delicious! It was just like having breakfast in a little foil wrapper! YUM! The frosting had just a hint of maple flavoring — not too overpowering. And, the cupcakes had a subtly cinnamon-y-ness. Like I said, yum!
Oh, and the bacon on top…I honestly thought it would be a little weird/gross, but, surprisingly, it wasn’t. It was pretty good. The saltiness of the bacon was a nice contrast to the sweetness of the frosting. It got a thumbs up in my book!
This recipe is definitely a keeper!
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Lisa says
mmm! These sound fabulous! I’d skip the bacon (or go with turley bacon), but I’d definitely give them a try!
Susan says
We used Turkey Bacon and it was great!
Christina says
YAY!!! So glad you liked it! 🙂 Thanks for reporting back!
Jerri says
Came back to let you know that I’m featuring you this week for my Friday Favorites. Come and grab my featured button if you’d like one!
itsakeeper says
WOW! That’s awesome! Thanks, Jerri!
Jerri says
I’m totally intrigued! These look wonderful! It definitely sounds like something I’d like to try. Thanks for linking up for Friday Favorites last week! Hope to see you again this week!
Lisa says
I think in this case it would be alright to have dessert for breakfast. That bacon sounds like it would add just the right salty touch to the sweet.
Christy says
Oh, how delicious these sound!! Perfect for a holiday brunch!
cheerful says
this sounds delicious, thanks for sharing your recipe! i love to try the maple frosting…happy weekend! 🙂
Vanessa says
French Toast is my all-time favorite breakfast so I know I would love this! And even the bacon sounded good to me! 🙂 Thanks so much for linking up the recipe to the party this week!
Vanessa
Pearl Maple says
wow that is a tasty combination,
thanks for sharing the inspiration and reicpe
looks like it is a fun one
shydub says
Thanks for sharing the recipe, this is perfect for my picky eater as their snacks
Paprika Chicken with Mushrooms@Life Mix
Miranda says
Cupcakes for breakfast is my kinda thing! You should link these to Fat Camp Fridays!
http://www.mangoesandchutney.com/2010/11/fat-camp-friday-5-boston-butt-pork.html
itsakeeper says
Thanks, Miranda! I just posted over at Fat Camp Fridays! Thanks for sharing!
christy larsen says
well–i do like to dip my bacon in maple syrup..so this wouldn’t be too weird for a sweet tooth like me. cupcakes for breakfast seem completely normal 🙂 thank you for linking this darling and creative recipe to tuesday night supper club!
Miz Helen says
Your cupcakes look so yummy! I would really like to try your recipe. Thank you for sharing.
Miz Helen
April @ The 21st Century Housewife says
These look gorgeous and the recipe sounds delicious. The bacon is an interesting twist – I bet it’s lovely though – a sweet / salty combo is almost always tasty!
Liz@HoosierHomemade says
Sounds yummy! I haven’t made any breakfast cupcakes yet, I need to give them a try.
Thanks so much for sharing on Blog Party, remember you can link to Cupcake Tuesday too 🙂
~Liz
momstheword says
What a clever idea to combine two of my favorite breakfasts! (Three if you count bacon). Thanks for sharing and thanks for linking up to Making Your Home Sing Monday!
Comfy Cook says
I love muffins. I love French Toast. I think I have a winner.
Thanks for linking this winner to My Meatless Mondays.
Brittany Reichmuth says
You are right about that…you can’t go wrong with only one of the best creations…FRENCH TOAST and muffins!…CUPCAKES! yeah! thanks for sharing!
-Brittany
Cristi says
Looks fabulous! I’d love for you to stop by What’s Cooking Wednesday tonight to share your recipe! Hope to see you there 🙂
Cristi
http://thekingscourt4.blogspot.com/
Rachel ~ A Southern Fairytale says
What a fun recipe!
I’ve seen bacon popping up in everything lately 😉
I think that I’ll definitely try this recipe, but maybe leave the bacon topping up to each person 😉
Lisa says
Combining french toast and cupcakes? Can’t go wrong there! They look amazing!