Maple French Toast And Bacon Cupcakes Recipe

Name: Maple French Toast And Bacon Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CUPCAKES; 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; 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 slices bacon, cooked and chopped (optional)

Servings: persons

CUPCAKES
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
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 slices bacon, cooked and chopped (optional)

1
Preheat oven to 325 degrees F.
2
Place paper liners in a 12-cup muffin tin.
3
Prepare the cupcakes:
4
Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
5
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.
6
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.
7
Cool completely.
8
Meanwhile, prepare the frosting:.
9
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.

1842

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: CUPCAKES, 1 cup all-purpose flour, 1 cup cake flour, 1 (4 ounce) box vanilla instant pudding mix, and more.

Yes, Maple French Toast And Bacon Cupcakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple French Toast And Bacon Cupcakes

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