French Toast Cinnamon Cupcakes with Maple Frosting is the best parts of breakfast in a tender and delicious cupcake. Including the very best part…bacon!
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These Cinnamon Cupcakes are amazing. IF you are a fan of french toast, you will love these amazing cupcakes with all that decadent maple frosting and the very best part, finishing with the crispy bacon topping. Imagine the reaction to serving this decadent treat at your next brunch or special occassion.
If you are a fan of dessert, find more great recipes here to try.
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What We Love About This Cinnamon Cupcake Recipe
These cupcakes a truly an American Cupcake. Maple syrup is only made in North America. Find out more about this sweet treat here.
- 50 Minutes It takes only 50 minutes from start to finish. It is such an easy recipe.
- Easy Ingredients: All found in pantry or the fridge.
- Family Friendly: If they love french toast, they will love this recipe..
Ingredient Notes
- All-Purpose Flour: This is the major component in the dry ingredients.
- Baking Powder
- Ground Cinnamon
- Salt
- Sugar
- Unsalted Butter: softened.
- Eggs: 2 large eggs.
- Maple Extract: Find this in the baking section near the vanilla extract.
- Milk: Full fat whole milk, half and half, or heavy cream.
- Cream Cheese
- Maple Syrup
- Confectioners’ Sugar: Powdered sugar
- Bacon
Equipment Needed for Cinnamon Cupcake Recipe
How to Make French Toast Cinnamon Cupcakes Cupcakes with Maple Frosting
These are the basic steps for making cinnamon cupcakes. Please refer to the recipe card below for more detailed instructions and nutrition information.
STEP 1: PREP
First, preheat the oven and line the baking pan with the cupcake liners.
STEP 2: MIX
Second, combine flour, baking powder, cinnamon and salt in a mixing bowl. In a large mixing 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, scrape down the side of the bowl. Beat until smooth.
STEP 3: DIVIDE
Next, divide cupcake 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.
STEP 4: FROSTING
Then 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. Pipe frosting on the cupcakes. Finally, cut cooked bacon into 1 inch pieces and sprinkle garnish cupcakes.
Prep and Storage Tips for Cupcake Recipes
HOW TO MAKE THIS RECIPE AHEAD OF TIME
You can bake cakes up to two days ahead; arrange them (unfrosted) on a baking sheet, wrap the whole sheet with plastic wrap place a few toothpick in to keep from sticking and store at room temperature.
HOW TO STORE THIS RECIPE
Store in an airtight container in the refrigerator for up to 5 days.
HOW TO FREEZE THIS RECIPE
To freeze, arrange unfrosted cupcakes on a baking sheet and wrap the whole sheet in plastic wrap, then in foil. Freeze up to three months. Frost after serving.
Frequently Asked Questions for Cupcakes with Cinnamon
You can use sugar alternatives and fat free versions of items like the cream cheese to make this recipe a little healthier.
Not a fan of Maple flavor? Replace the maple extract with pure vanilla extract in the cinnamon cupcakes.
Of course, double the recipe for more cupcakes or half the recipe for a smaller batch of these cinnamon cupcakes.
Expert Tips for Making This French Toast Cupcakes Recipe
- Cinnamon Sugar::Try making a cinnamon buttercream frosting instead of the maple buttercream.
- Spices: Nutmeg and ginger can also be good flavors.
- Variation tip: Feel free to add as many tips as you need in this section
- Dietary consideration tip: Fat free or low fat versions of the ingredients can be a good replacement in this cinnamon cupcake recipe.
What to Serve with French Toast Cinnamon Cupcakes Cupcakes with Maple Frosting
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French Toast Cinnamon Cupcakes Cupcakes with Maple Frosting
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 eggs, room temperature
- 1 tsp. maple extract
- ½ cup milk
- Maple Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- Pinch salt
- 1 teaspoon maple syrup
- 4 ½ cups confectioners sugar, sifted
- 4 slices bacon, cooked
Instructions
- Preheat 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.
- 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.
Expert Tips
- Cinnamon Sugar::Try making a cinnamon buttercream frosting instead of the maple buttercream.
- Spices: Nutmeg and ginger can also be good flavors.
- Variation tip: Feel free to add as many tips as you need in this section
- Dietary consideration tip: Fat free or low fat versions of the ingredients can be a good replacement in this cinnamon cupcake recipe.
mmm! These sound fabulous! I’d skip the bacon (or go with turley bacon), but I’d definitely give them a try!
We used Turkey Bacon and it was great!
YAY!!! So glad you liked it! 🙂 Thanks for reporting back!
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!
WOW! That’s awesome! Thanks, Jerri!
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!
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.
Oh, how delicious these sound!! Perfect for a holiday brunch!
this sounds delicious, thanks for sharing your recipe! i love to try the maple frosting…happy weekend! 🙂
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
wow that is a tasty combination,
thanks for sharing the inspiration and reicpe
looks like it is a fun one
Thanks for sharing the recipe, this is perfect for my picky eater as their snacks
Paprika Chicken with Mushrooms@Life Mix
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
Thanks, Miranda! I just posted over at Fat Camp Fridays! Thanks for sharing!
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!
Your cupcakes look so yummy! I would really like to try your recipe. Thank you for sharing.
Miz Helen
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!
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
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!
I love muffins. I love French Toast. I think I have a winner.
Thanks for linking this winner to My Meatless Mondays.
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
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/
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 😉
Combining french toast and cupcakes? Can’t go wrong there! They look amazing!