Best 3 Maple French Toast Bacon Cupcakes Recipes

In this article, we will embark on a culinary adventure to uncover the secrets of creating the perfect Maple French Toast Bacon Cupcake. Get ready to tantalize your taste buds with a unique and irresistible combination of flavors. This delectable treat merges the comforting warmth of French toast, the sweetness of maple syrup, and the savory smokiness of bacon into one unforgettable bite-sized sensation. Whether you're a seasoned baker or a novice in the kitchen, this guide will equip you with the knowledge and techniques to craft these delightful cupcakes that are sure to impress your friends and family. So, let's gather the necessary ingredients, preheat our ovens, and prepare to indulge in a culinary masterpiece.

Let's cook with our recipes!

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.

MAPLE FRENCH TOAST & BACON CUPCAKES RECIPE - (5/5)

Maple French Toast & Bacon Cupcakes Recipe - (5/5) image

Provided by á-3443

Number Of Ingredients 24

Ingredients

For the Cupcakes:
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)
For the Frosting:
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 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 day-old bread: This will help the French toast to be less soggy and more flavorful.
Don't overcrowd the pan: Make sure to leave enough space between each piece of French toast so that it can cook evenly.
Cook the French toast over medium heat: This will help to prevent it from burning.
Flip the French toast carefully: Use a spatula to gently flip the French toast so that it doesn't break.
Serve the French toast immediately: French toast is best served hot and fresh.
Top the French toast with your favorite toppings: Some popular toppings include butter, syrup, fruit, and whipped cream.

Conclusion:

These maple French toast bacon cupcakes are a delicious and unique breakfast treat. They're perfect for a special occasion or a weekend brunch. With their sweet and savory flavors, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a new breakfast recipe to try, give these maple French toast bacon cupcakes a try. You won't be disappointed!