Christmas Goodies

French Toast Cupcakes w/ Maple Bacon Buttercream Frosting

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If given the choice between pancakes and french toast, I’ll always take French toast.  I don’t need any stuffed or specially fried type – I just like the regular, everyday french toast. Pop some butter on top, drizzle with maple syrup and sprinkle with bacon, and Jeni is a happy girl.  This recipe was inspired by the French toast recipe I was given years ago at a friend’s grandmother’s church bake sale – no joke.  A sweet little 80 year old lady served her “famous” french toast at the bake sale and handed out the recipe on index cards. I turned it into a cupcake, and absolutely love it!

What you need:

  • 1/2 cup butter (softened)
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon maple extract 
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 1/3 cups buttermilk (I just put about 2 tablespoons of lemon juice in 1 1/3 cup milk and let it sit out for about 10 minutes to create my own buttermilk).  If you don’t have or cannot make buttermilk, substitute with 1/3 cup sour cream.

FROSTING

  • 1/2 cup butter (softened)
  • 1/4 cup shortening
  • 1/2 cup maple syrup
  • 1/4 teaspoon maple extract
  • pinch of salt
  • 2 1/2 cups powdered sugar
  • 1/4 chopped bacon

Make them:

Preheat your oven to 350 degrees.  Spray or line a mini muffin pan or larger muffin pan.

If you don’t have buttermilk (I never have that on hand and use it too rarely in recipes to buy any), you can make it! Just put 1 1/3 cups milk in a bowl, and sprinkle about 2 tablespoon of lemon juice (artificial OR actually squeeze 1/2 of a lemon), or white vinegar into the milk.  Give it one stir, then let it sit on the counter for about 10 minutes. Stir once more before using. Viola! Homemade buttermilk to give recipes that super creamy, tart flavor!

In your mixer, cream the butter and sugar until it’s light and fluffy.  Add the eggs, one at a time, beating well in between each. Beat in your extracts.

In another bowl, use a whisk to mix together the flour, cinnamon, nutmeg, baking powder, baking soda and salt.  Add by 1/2 cup at a time to the wet mixture, alternatively with the buttermilk. Beat really well after each addition.

Fill the muffin cups 1/2 – 2/3 full and bake for 18-22 minutes or until a toothpick comes out clean. Cool on wire racks.

FROSTING

Let’s get that frosting going now!  Start by putting your pan on the stove over medium heat. You want the pan to be HOT before adding the bacon. Then, grab about 10 pieces of bacon (more if you want- I use more!) and chopping it into small pieces.  Throw that in the pan and stir around occasionally, making sure each little bit gets toasty and delicious. Drain on a paper towel once it’s done.

In your mixer, cream the butter and shortening together until it’s totally blended and fluffy. Beat in the syrup, extract and salt.  Add the powdered sugar, 1/2 cup at a time (you may not need to use all of it – stop when the frosting is the consistency you like). Beat that frosting until it’s nice and smooth.

At this point, you have a choice – you can dice up 1/2 of the cooked bacon into even smaller pieces and blend them into the frosting, or you can leave all of the bacon as toppers.  If you put the bacon into the frosting, you won’t be able to pipe it on the cupcakes, but you can use the back of a spoon to spread it on.  I put the bacon in my frosting for added crunch and saltiness.

 

How about these fun breakfast sweets?

Hungry for more? Check out more fun recipes!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

3 Comments

    • Jeni Hawkins Reply

      Eeeek! I can’t believe I left that off! 2 cups!

  1. Mary Gardner Reply

    These sound so different and delicious I can’t wait to try making them!

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