French Toast Cinnamon Cupcakes with Maple Frosting

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5 from 2 votes
Prep: 15 minutes
Cook: 25 minutes
Cooling Time: 10 minutes
Total: 50 minutes

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!

French Toast Cinnamon Cupcakes with Maple Frosting

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..
A plate of the cupcakes.

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
French Toast Cinnamon Cupcakes with Maple Frosting

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.

Making the mix.

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.

Making the batter.

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.

Making the frosting and finishing the 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

HOW TO MAKE THIS RECIPE HEALTHIER?

You can use sugar alternatives and fat free versions of items like the cream cheese to make this recipe a little healthier.

CAN I SUBSTITUTE VANILLA EXTRACT FOR THE CUPCAKES?

Not a fan of Maple flavor? Replace the maple extract with pure vanilla extract in the cinnamon cupcakes.

CAN THIS RECIPE BE DOUBLED OR HALVED?

Of course, double the recipe for more cupcakes or half the recipe for a smaller batch of these cinnamon cupcakes.

Side view of the 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 with Maple Frosting
5 from 2 votes

French Toast Cinnamon Cupcakes Cupcakes with Maple Frosting

Yield: 12 cupcakes
Prep: 15 minutes
Cook: 25 minutes
Cooling Time: 10 minutes
Total: 50 minutes
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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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs, room temperature
  • 1 tsp. maple extract
  • 1/2 cup milk
  • Maple Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • Pinch salt
  • 1 teaspoon maple syrup
  • 4 1/2 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.

Estimated Nutritional Information

Calories: 615kcal | Carbohydrates: 76g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 176mg | Potassium: 142mg | Fiber: 0.5g | Sugar: 62g | Vitamin A: 1022IU | Vitamin C: 0.003mg | Calcium: 68mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Breakfast, Dessert
Cuisine: American
Keyword: Breakfast Cupcakes

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29 thoughts on “French Toast Cinnamon Cupcakes with Maple Frosting”

  1. I love that it has bacon in it! One of my most requested desserts is ‘THE bacon brownie’ Yum! I’m totally going to make these!!!

    Reply
  2. We made these this morning! YUM! I do think I need to do a bit of tweeking to the recipe (kids thought the cake part was a bit blah without frosting) but overall it was really yummy! I’d suggest you make note of how many cupcakes this makes per recipe (12) and that the frosting is enough for 2 batches of cupcakes and super thick. Next time I’ll start checking the consistency at 3 cups and go from there. Thanks! : )

    Reply
    • Thanks for the feedback, Susan! Please let me know what you do to tweak the recipe — I’d love to give it a try too!

      Thanks for reporting back! 🙂

      Reply

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