Best 2 Maple French Toast And Bacon Cupcakes Recipes

Maple French toast and bacon cupcakes are a delectable treat that combines the classic flavors of maple syrup, bacon, and French toast into a bite-sized, easy-to-make cupcake. With a maple syrup glaze that adds an extra touch of sweetness, these cupcakes are sure to be a hit at your next brunch or special occasion. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and will yield moist, delicious cupcakes that are sure to impress your friends and family.

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MAPLE FRENCH TOAST AND BACON CUPCAKES

Maple French Toast and Bacon Cupcakes image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 12 cupcakes

Number Of Ingredients 22

Ingredients

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)
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)

Steps:

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.
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.

MAPLE FRENCH TOAST AND BACON CUPCAKES

Maple French Toast and Bacon Cupcakes image

This recipe won Food Network magazines first 'secret-ingredient recipe contest'. The secret ingredient was Maple Syrup. Kara Sow created this delicious winner!

Provided by Ashbow

Categories Dessert

Time 1h40m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 22

Ingredients

1 cup all-purpose flour
1 cup cake flour
1 (4 ounce) box vanilla instant pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup bacon, chopped and cooked
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 slices bacon, cooked and chopped (optional)

Steps:

Preheat oven to 325 degrees F.
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.
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 frosting:.
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.

Tips:

- Use high-quality maple syrup for the best flavor. Grade A dark amber maple syrup is ideal. - If you don't have maple extract, you can substitute vanilla extract. - To make sure the cupcakes are cooked through, insert a toothpick into the center of one of them. If it comes out clean, they are done. - For a fun and festive presentation, top the cupcakes with a dollop of whipped cream and a sprinkle of bacon bits. - Store the cupcakes in an airtight container at room temperature for up to 2 days.

Conclusion:

This recipe is a delicious and unique way to enjoy maple syrup and bacon. The cupcakes are moist and flavorful, with a crispy bacon topping. They are perfect for breakfast, brunch, or dessert. With their sweet and savory flavors, these cupcakes are sure to be a hit with everyone who tries them.

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