Maple French Toast and Bacon Cupcakes

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These cupcakes are delicious... After a few adjustments, that is. I added additional half and half to thin it out because it was way too dense, more of like a muffin. Also, I substitued the Potato Starch for cornstarch because I couldn't find any around here. And I also only baked them for 20 minutes instead of 40. 40 minutes was way to long! But after these few adjustments, they were fabulous!

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Great recipe, though I do recommend, as before mentioned, that you add a cup of hot water before baking the cupcakes, as it does make them lighter. Also, when making the frosting, be sure to add the maple syrup in gradually, as some are thinner and will make the frosting runny. So, be sure to check the consistency of the frosting while adding it in to avoid adding too much.

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these taste great and are so convenient for breakast on the go. This receipe is a keeper.

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5 Star...if you add 1 cup hot water right at the end of mixing your batter. Learned this trick with one of my family favorite cupcake recipes from Southern Living. I read the reviews about the heaviness of the batter/cake and decided last minute to add the 1 cup of hot water at the end. It worked. Very moist cake and not heavy. I also only cooked the batter for about 24 minutes as did many of the reviewers.

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I do think that 40 minutes is a bit much for these. I kept an eye on them and maybe at 25 they were fine. I used pancake mix instead of cake since I didn't have any. the frosting was great, and the cupcakes were tasty. Easy to make in my opinion just takes some time.

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they taste great the ones that were not overcooked.. Baking cupcakes for 40 minutes and they were over done redid an third batch baked for only 20 minutes and they were perfect.

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I followed the recipe accordingly. I would have to agree with another who said that the cupcakes were more like muffins. They were thick and very dense. I needed a glass of milk along with them. I feel the cream cheese is a little overpowering in the frosting and not very fluffy.

I would try something similar to this recipe if I can make them more cupcake like with a different frosting. Luckily I did a pre-bake last night to see how they would come out before I made them for my work tomorrow.

But it's good, but not great. Just too thick

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First off the batter turned out like cookie dough. Not good. Had to pick up the batter with my hands to put it into the cups because the batter couldn't be "poured." They did not rise, leaving them looking like cookies in a muffin cup. This isn't even a muffin, let alone a cupcake.My family said it was more like a scone than a cookie, which they really thought it was supposed to be a cookie. Frosting turned out soupy like the other people commented. After fighting with this recipe to turn out right, the flavor was less than stellar. Not a recipe I will use again.

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My husband had been begging for a bacon cupcake, so when I stumbled across this recipe, I had to do it. I have to say I love baking cupcakes, but this recipe is definitely not a keeper. Don’t get me wrong, they taste good, but the name is misleading. They should be call muffins, not a cupcake. I should have read the recipe as a whole… the reason why I say this is because once I notice it calls for 40 minutes in the oven, I knew something was wrong. Summarizing, if you want bacon cupcakes, do not use this recipe.

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i had been wanting to make these cupcakes for the longest time && was super excited when i finally got down to business. however, i was disappointed they were so dense...more of a muffin texture than a cupcake, && that the frosting came out so thin...&& there was soo much extra. but, overall, the flavor was quite good. i'll probably never make them again, but i don't regret trying out the recipe. it was fun to have such creative flavors in my kitchen.