Save on Pinterest

French Toast Cupcakes

I like to crumble a few slices of bacon over the top of these cupcakes after I frost them. They taste like Sunday Brunch.—Jenny Weaver, Glendale, Arizona
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    1-1/2 dozen

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.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-22 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 cupcake (calculated without bacon): 334 calories, 14g fat (7g saturated fat), 51mg cholesterol, 187mg sodium, 51g carbohydrate (39g sugars, 1g fiber), 3g protein.

Recommended Video