March 7th, 2011

French Toast Cupcakes with Maple Frosting and Bacon Sprinkles

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When I saw these posted on my friend Amy’s Facebook page, I had to make them immediately! Admittedly, they are not for everyone.  My family, for the most part, wouldn’t touch them with the bacon sprinkles.  I loved them! Of course, I love chocolate covered bacon and that sort of thing.  I did leave some bacon-less for the less adventurous people  and I must say, even the version without bacon is pretty darn tasty.  I found the bacon adds more of a crunch than a lot of bacon flavor.  Which is probably a good thing.  Don’t be afraid.  Make these cupcakes!


French Toast Cupcakes with Maple Frosting and Bacon Sprinkles

Preparation 20 mins Cook Time 30 mins Total Time 50 mins
Serves 12     adjust servings


Cupcakes3/4 cup unsalted butter (1 1/2 sticks), at room temperature

  • 1 cup sugar
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 3 large eggs, separated
  • 6-8 slices bacon, cooked crisp and crumbled

Maple Buttercream Frosting1 cup (2 sticks) unsalted butter, at room temperature

  • 2 3/4 cups confectioners' sugar
  • 2 teaspoons heavy cream, at room temperature
  • 3/4 teaspoon maple extract


  1. Preheat oven to 375 degrees. Line a muffin pan with paper cupcake liners.
  2. With an electric mixer, mix the butter and sugar on high speed until light and fluffy, about 10 minutes.
  3. Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon; set aside. In a small bowl, whisk together the milk and vanilla and set aside.
  4. Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
  5. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next. Raise the speed to medium and mix briefly until a smooth batter is formed.
  6. Transfer the batter to a large bowl. Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
  7. Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan.
  8. Bake until golden brown and a toothpick inserted in the center of the cakes comes out clean, 25-30 minutes. Cool completely before frosting.
  9. To make the frosting, mix the butter and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Reduce the speed of the mixer to low. Add the heavy cream and maple extract. Beat until fluffy and well blended.
  10. Frost cupcakes and sprinkle with crisp, crumbled bacon. May be stored in the refrigerator for 3 days.

Who Dished It Up First : Adapted from Life Is Better With Cake




  1. Wow, Danelle, these are really unique and interesting. I think I would love these since I’m a French Toast freak–and well, I love cupcakes too!

  2. Wonderful cupcakes. Loved the maple frosting, it has come out really well and am sure must be an utter delight to have these cupcakes. Wud give it a shot asap like you… cheers !

  3. i saw some stuffed donuts with similar frosting and bacon… I really need to try this!

  4. These look good! I’m a huge french toast and bacon eater so this cupcake is right up my alley. 🙂

  5. Oh these look divine! Bacon sprinkles? Drool!

  6. Just stumbled on your blog and I’ve bookmarked about 12 things already! These cupcakes look and sound delicious!

  7. Oh dear, french toast cupcakes? With bacon? Yummy! What a fun idea!

  8. Great looking cupcakes! I made bacon ice cream last year and my husband loved it. I bet he would really enjoy this creation as well!

  9. DROOL!!

    Mary xx
    Delightful Bitefuls

  10. Maple and Bacon = Heaven!!! I can’t wait to try.

  11. A local cupcakery near me has a flavor like this regularly. I have been skeptical, mostly about the bacon, but I was also wondering if the french toast part could really be pulled off. Maple buttercream frosting has me nearly convinced! It’s awesome you were adventurous enought to give them a try in your own kitchen!

  12. Greetings from Southern California

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  13. that looks delicious ! very nice blog and beautifully presented
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  14. I don’t know if my kiddos would enjoy them either, but they sound so interesting that I’d be willing to give it a try.

  15. stellar concept

  16. I’m going to make these without the bacon (I’m not adventurous enough I guess lol)

  17. Maple and bacon go so well together, these look awesome!

  18. Oh my son would love these I will need to try them soon.


  19. That is fantastic! I jumped on the bacon train a loooong time ago and have been playing with a lot of sweet/savory dishes lately.
    Do: Gourmet’s maple-bacon sundaes
    Don’t: Martha Stewart’s smoky bacon ginger cookies (trust me).
    Can’t wait to try your recipe 🙂


  20. I thought I had already commented on these…hmmm?

    Anyway, I love the combo of maple and bacon. I usually save my bacon for last just so I can dip it in syrup. so good! I don’t anyone else in my family would eat these, but I definitely would 🙂

  21. Whoa. Bacon, French Toast, cupcakes…. with maple sugar frosting. My mind is officially blown : ) This has to be the most decadent recipe I’ve ever seen. I love salty/sweet tastes so I can’t wait to try these! This might take the place of my current favorite French Toast recipe… (I like it because the orange flavors seem to go perfect with french toast and it turns out nice and fluffy).

  22. This is really something special

  23. I actually made these for my wedding and everyone LOVED them! I did leave off the bacon, just cause it gets a little soft over time and we had to have these frosted the day before. Great cupcake!


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