Breakfast Cupcakes:
French toast cupcakes, maple buttercream frosting, bacon and maple syrup on top
Yields: 24 cupcakes
Preheat oven to: 350F
Cake Ingredients
- Dry Ingredients
- 3 c. flour
- 2 c. sugar
- 2 tsp. cinnamon
- 2 tsp. baking powder
- 1 tsp. salt
- Wet Ingredients
- 1 cup unsalted butter (2 sticks), room temp.
- 3 large eggs
- 3 tsp. vanilla
- 1 1/2 cup 2% milk
In a medium bowl, whisk together the dry ingredients. Set the bowl aside. In a large bowl, whisk the butter until smooth. Whisk in sugar and then vanilla. Add eggs one at a time until well blended. To the butter mixture, alternately add the dry ingredients and milk until all combined. Fill 24 cupcake liners 3/4 full of batter.
Bake for 16-19 minutes.
Maple Buttercream Frosting
- 1 c. unsalted butter (2 sticks), room temp.
- 6 c. powdered sugar
- 2 tsp. maple extract
- 2 tsp. vanilla extract
In a large bowl, whip the butter until soft and pliable. Slowly add powdered sugar until combined. Whip in extracts.
Bacon
Cook on a skillet until crispy. Chop into small pieces.
To assemble, pipe buttercream frosting onto cupcakes. Top with bacon pieces and a small drizzle of maple syrup.
As usual, feel free to ask me any questions you might have or offer any feedback you have on the recipe or how to improve it. Thanks and enjoy!
