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French Toast Cupcakes

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Baking is like therapy to me! Whenever I feel down or stressed, I know I can go into the kitchen and whip up a batch of these delicious cupcakes, which I created. I share my baked items with my family and friends. Sometimes I crumble a few slices of bacon and sprinkle over top of freshly iced cupcakes. This delicious combination tastes like Sunday Brunch in cupcake form.

What You Need:

(Makes: 1 & 1/2 dozen)

For the Cupcakes:

1/2 cup of butter, softened

1 & 1/2 cups of sugar

2 eggs

2 teaspoons of vanilla extract

2 cups of unbleached all-purpose flour

2 teaspoons of ground cinnamon

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt

1/4 teaspoon of ground nutmeg

1 & 1/3 cups of buttermilk

For the Maple Buttercream Frosting:

1/2 cup of butter, softened

1/4 cup of shortening

1/2 cup of maple syrup

Dash of salt

2 & 1/2 cups of confectioners' sugar

Garnish: 6 bacon strips, cooked and crumbled, optional

What to Do:

STEP 1) In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternately with buttermilk, beating well after each addition.

STEP 2) Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 17 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

STEP 3) Make the frosting: in a small bowl, beat butter and shortening until fluffy. Beat in maple syrup and salt. Add confectioners’ sugar; beat until smooth. Frost the cupcakes. Sprinkle with bacon if desired.

STEP 4) Enjoy!

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