How can you go wrong turning a breakfast food into a dessert?
Nope. Can’t think of any reason.
These french toast cupcakes are a special thing. They are filled with cinnamon and topped with a lovely maple cinnamon flavored frosting. Then, they’re topped with bacon.
Oh my!
They were delicious right after baking, but waiting 24 hours to indulge created a whole new flavor level. The bacon flavor actually melted into the maple frosting and just gave it that full rounded “OH-MY-GOSH I’m eating bacon on a cupcake” flavor.
You just need to make them. They’ll wow everyone. Trust me!
Oh and when I served them to my family, I had previously baked up quite a few sweet treats for dessert. It was the first time I ever had to insure them that I did have vegetarian dessert options, too.
Haha!
French Toast Cupcakes with Maple Frosting and Bacon
Ingredients
Method
- Preheat oven to 350°. Line two 12 cup muffin pans and spray with cooking spray.
- Beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla.
- In a separate bowl, combine the flour, cornstarch, cinnamon, baking powder, baking soda and salt together.
- Beat in the flour mixture and greek yogurt, alternating between the two.
- Scoop the batter evenly into the prepared cupcake tin and bake for 15-20 minutes or until a cake tester comes out clean.
- Allow the cupcakes to cool for 3 minutes in the pan before removing and placing on a cooling rack to cool completely.
- Meanwhile, to make the frosting, beat the cream cheese spread, butter and powdered sugar together until creamy. Beat in the maple syrup and cinnamon until combined.
- Decorate the cupcakes with the frosting and top with bacon pieces.
