French Toast Cupcakes with Maple Frosting

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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

Preheat oven to 350° degrees. Line muffin tin with baking liners.

Mongolian pork on plate
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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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28 thoughts on “French Toast 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!!!

  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! : )

    • 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! 🙂


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