French Toast Cupcakes with Maple Bacon Buttercream. Yum!

 So I’m a sucker for anything bacon….I’ve had candied bacon, chocolate bacon, bacon flavored soda, my husband has even used Bacon Mustache Wax, yep that’s a thing. So naturally when I found this recipe on The Ginger Snap! I was super excited. First off French Toast is like my favorite breakfast carb EVER! That combined with bacon and maple syrup = HEAVEN.  So a cupcake combo of the three had me drooling just thinking about it.
 I followed this recipe step for step and was very pleased to find it fairly simple and overwhelmingly delicious.
*Makes: 18 cupcakes


For cupcakes:

  • 3 cups (400g) all-purpose flour
  • 2 cups (400g)  granulated sugar
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 cup (2 sticks or 230g) butter, softened
  • 1 cup (240g) sour cream
  • 4 eggs, at room temperature
  • 1 tbsp vanilla

For streusel:

  • 1/4 cup (60g) dark brown sugar, packed
  • 1/4 cup (60g) light brown sugar, packed
  • 1 tbsp granulated sugar
  • 1/2 cup (70g) all-purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 5 tablespoons cold butter, cut into chunks

For maple bacon buttercream:

  • 1 cup (2 sticks or 230g) butter, softened
  • 4 cups (500g) powdered sugar
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1/3 cup (100g) maple syrup
  • 2 tbsp heavy cream
  • 6 slices of bacon, cut into small pieces


Step 1: Fry up the bacon first. When the bacon is done, let is cool on paper towel or chopping block until hard and all the grease has dried. Save the grease for the buttercream.

Step 2: Make the streusel next. In a large bowl, combine the both brown sugars, granulated sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it. Place in the fridge until you are ready to use. It should look something like this:

Step 3: Make the cupcakes. Preheat oven to 350F. Line a muffin pan with cupcake liners and set aside.

Step 4: In a large bowl whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the softened butter,eggs, vanilla, and sour cream and mix well, until the mixture is smooth. Get rid of any remaining flour by stirring with a spatula.

Step 5: Place three tablespoons of batter in each prepared baking cup (you can use water or cooking spray to make the process easier and the batter doesn’t keep sticking to your spoon). Divide the streusel evenly among the cupcakes, covering each surface area with the cinnamon mixture. Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean (mine took about 27 minutes).

Step 6: Make your buttercream. Beat the butter on high speed until light and fluffy (about a minute or 2). Beat in the sugar, a cup at a time, until combined. Stir in the vanilla, salt, and syrup. Add the heavy cream last and beat for another few minutes until completely incorporated. Keep in the fridge until you are ready to pipe onto your cupcakes.

Step 7: When cupcakes are done, take out of the oven and place them on a wire rack to cool completely, at least 30 minutes or so (make sure they aren’t still warm when you feel them or the icing will just melt right off).

Step 8: When they are ready, pipe your icing on in swirl, or however you would like, and then add your bacon bits on top. Enjoy whenever you please!


2 thoughts on “French Toast Cupcakes with Maple Bacon Buttercream. Yum!

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