Maple French Toast and Bacon Cupcakes

READY IN: 1hr 40mins
Recipe by Ashbow

This recipe won Food Network magazines first 'secret-ingredient recipe contest'. The secret ingredient was Maple Syrup. Kara Sow created this delicious winner!

Top Review by bricookie55

These cupcakes get a full five stars from my family, but there are some errors in this copy of the recipe. On Food Network's website, the recipe calls for 1/4 cup of granulated and 1/4 cup of brown sugar, not 3/4 of each like this copy states. Also, the 1/2 cup of chopped bacon that goes in the cupcake batter comes out to be 5 strips. I will make these again, but this time I will use the 1/4 cup of the sugars because I think they will be even better. Awesome recipe!

Ingredients Nutrition

Directions

  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.

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