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French Toast Cupcakes

 French Toast Cupcakes
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. —Jenny Weaver, Glen
18 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1-1/3 cups buttermilk
  • MAPLE BUTTERCREAM FROSTING:
  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • 1/2 cup maple syrup
  • Dash salt
  • 2-1/2 cups confectioners' sugar
  • 6 bacon strips, cooked and crumbled, optional

Directions

  • In a large bowl, cream 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.

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French Toast Cupcakes (continued)

Directions (continued)

  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 17-22 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.
  • For frosting, in a small bowl, beat butter and shortening until
  • fluffy. Beat in maple syrup and salt. Add confectioners’ sugar; beat
  • until smooth. Frost cupcakes. Sprinkle with bacon if desired.
  • Yield: 1-1/2 dozen.