French Toast Cupcakes with Maple Bacon Buttercream Frosting - Thats Just Jeni

Indulge in the delightful flavors of French toast, bacon, and maple syrup in cupcake form. These French Toast Cupcakes are topped with a luscious Maple Bacon Buttercream Frosting and a crispy bacon and graham cracker topping. Perfect for breakfast lovers and dessert enthusiasts alike

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• For the French Toast Topping:
• 4 slices of bacon
• 2 tbsp maple syrup
• 1/4 cup crushed graham crackers
• For the Maple Bacon Buttercream Frosting:
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup maple syrup
• 1/4 cup cooked and crumbled bacon
• 1/2 tsp vanilla extract
• Pinch of salt
• Additional bacon bits and maple syrup for garnish

Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with liners

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg

Set aside

In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Add in the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients

Mix until just combined

Fill each cupcake liner about two-thirds full with the batter

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean

Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely

While the cupcakes are cooling, prepare the French Toast Topping

Cook the bacon until crispy, then crumble it into small pieces

Drizzle the bacon with maple syrup and toss to coat

Sprinkle crushed graham crackers over the top and set aside

For the Maple Bacon Buttercream Frosting, beat the softened butter until creamy

Gradually add the powdered sugar, maple syrup, crumbled bacon, vanilla extract, and a pinch of salt

Beat until smooth and fluffy

Once the cupcakes are completely cool, pipe or spread the Maple Bacon Buttercream Frosting on top of each cupcake

Top each cupcake with a spoonful of the French Toast Topping and drizzle with additional maple syrup if desired

Garnish with more bacon bits

Serve and enjoy your French Toast Cupcakes with Maple Bacon Buttercream Frosting