RecipeReview French Toast Cupcakes

RecipeReview French Toast Cupcakes
French Toast Cupcakes
Source: Taste of Home
These yummy looking cupcakes were a recent FoodBytes post. I  made them this week and enjoyed the results. They are so moist. The bacon is what makes the recipe in
my opinion. I took a cupcake to my Mother-in-law while visiting her. She liked them so much she asked for the recipe. I used 1/8 teaspoon of nutmeg since I don't care a lot for the taste. A little tip - the batter is very thin, not like most cupcake recipes that I have made.

French Toast Cupcakes
1/2 cup butter, softened  
1-1/2 cups sugar  
2 eggs 
2 teaspoons vanilla extract 
2 cups all-purpose flour  
2 teaspoons ground cinnamon  
1/2 teaspoon baking powder  
1/2 teaspoon baking soda  
1/4 teaspoon salt  
1/4 teaspoon ground nutmeg  
1-1/3 cups buttermilk 
1/2 cup butter, softened  
1/4 cup shortening   
1/2 cup maple syrup  
Dash salt  
2-1/2 cups confectioners' sugar  
6 bacon strips, cooked and crumbled, optional

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternately with buttermilk, beating well after each addition. 
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, beat butter and shortening until fluffy. Beat in maple syrup and salt. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Sprinkle with bacon if desired. Yield: 1-1/2 dozen.

Visit to view the French Toast Cupcakes and more on the website. 

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