Photo: Maple French Toast and Bacon Cupcakes Recipe
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 3.9-ounce box instant vanilla pudding mix
- 1 teaspoon baking powder
- 1 tablespoon potato starch
- 1 teaspoon cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 4 large egg whites, at room temperature
- 1/4 cup maple syrup
- 1/2 cup half-and-half, at room temperature
- 1/2 cup chopped cooked bacon (5 strips)
For the Glaze:
- 1 8-ounce package cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 2 cups sifted confectioners' sugar
- 1/4 cup maple syrup
- 2 teaspoons ground cinnamon
- 3 strips bacon, cooked and chopped (optional)
Directions
Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon. The batter will be thick.
Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
Meanwhile, prepare the glaze: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.
Photograph by Kate Sears
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By iamdawnma
El Cajon, CA
on April 06, 2013
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I made these cupcakes for Easter Brunch with family and friends and they were a HUGH hit! I took the advice from the other reviews and I added 1 cup hot water which thins the batter to more of a cupcake vs. a muffin and of coarse by request from my husband I added more bacon to batter and topping. With the topping i used real maple syrup kinda pricey but SO worth the flavor and I made it the day before and refrigerated it overnite. This thickens it up then frosted cupcakes once they cooled. Amazing cupcake! Definitely added this to my recipe box!
By S.J.P.
on February 21, 2013
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These were a huge hit. They were a little more dense than normal cupcakes, but they tasted exactly like french toast! People couldn't get enough of them! I used quarter inch thick bacon which turned out perfectly. I followed some of the tips from others and added hot water to the batter to make it a little less thick. Also, when I made the icing, I didn't use the whole quarter cup of maple syrup. I just poured it in a little at a time until I had the right consistency since some syrups are thinner than others. I had enough batter to make 12 standard cupcakes and enought left over to make a tiny cake. :
By lsquaredl_9217441
Bend, OR
on December 26, 2012
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These were okay but not something I'll make again. They sound and look better than they taste. Even after adding a cup of hot water to the batter they're still VERY dense. I thought this would be okay since I served them for Christmas brunch as a muffin rather than a cupcake, but they were still too heavy. I agree with other reviews that the frosting is very runny, even after adding more sugar and cream cheese AND chilling overnight. For all the ingredients and trouble these just weren't worth it. Most people ate a few bites of the muffin/cupcake and left the rest of it, including me.
Read all 23 reviews