French Toast and Bacon Cupcakes

French Toast and Bacon Cupcakes

French Toast and Bacon Cupcakes

You’ve heard the expression, “everything is better with bacon” – well, who knew that this included cupcakes.  Frankly, I don’t believe I have ever met a person who can resist the magical powers of bacon.  The scent, the flavor, just thinking about bacon makes my mouth water.  It’s funny how bacon plays well with so many other flavors and types of foods. Bacon can instantly take the everyday sandwich or salad to a new level.  Bacon wrapped steak, scallops, chicken livers, or dates…the possibilities seem to be endless.

Anthony Bourdain’s show “No Reservations” on the Travel Channel did a episode on Portland, Oregon.  Voodoo Doughnut was a strange local shop that specialized in unique donuts, one being a maple cream stick with crisp bacon.  This is where the idea of the French Toast and Bacon Cupcake was born.  Savory and sweet work so well together, and since I already drown my bacon in maple syrup, why not?  Cinnamon, nutmeg, and a bit more vanilla are the key extras in this yellow cake recipe that give it a French Toast feel.  I should note, these cupcakes smell amazing while baking!

I whipped up a Maple Buttercream to frost them with and finished them with the crown jewel…crispy bacon.  For aesthetics I left the bacon in one piece, but would prefer it crumbled for easy eating!  Enjoy!

French Toast Cupcakes

What You’ll Need:

  • 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
  • 1 cup sugar
  • 1 1/2 cups cake flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup milk, at room temperature
  • 1 ½  teaspoon vanilla extract
  • 1 teaspoon fresh grated nutmeg
  • 1 teaspoon cinnamon
  • 3 large eggs, at room temperature, separated
  • Maple Buttercream Frosting, recipe follows
  • Crisp Bacon
  • Equipment: A six cup jumbo muffin pan or 12 cup regular muffin pan
French Toast and Bacon Cupcake Ingredients

French Toast and Bacon Cupcake Ingredients


1.) Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.

2.) In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)

3.) Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.

4.) Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.

5.) Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.

6.) Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.

7.) Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

8.) Remove the cupcakes  from the oven and cool completely.

Maple Buttercream Frosting
Yield: about 1 2/3 cups, enough for 6 large or 12 regular cupcakes

What You’ll Need:

  • 2 Sticks unsalted butter, at room temperature
  • 2 3/4 cups confectioners’ sugar
  • 2 teaspoons heavy cream, at room temperature
  • 3/4 teaspoon maple extract


1.) In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the butter and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

2.) Reduce the speed of the mixer to low. Add the heavy cream and maple extract.. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Crisp Bacon

Bacon works well for me baked in an oven at 425 degrees on a baking sheet lined with parchment paper.  Bake 12-15 minutes, drain grease, and bake another 5-7 minutes or until crisp.  You can do it in a pan as well.

Finally – Frost the cooled French Toast Cupcakes with the Maple Buttercream Frosting and top with a Crisp piece of Bacon!

Inside of a French Toast and Bacon Cupcake

Inside of a French Toast and Bacon Cupcake

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65 Responses to “French Toast and Bacon Cupcakes”

  1. sarah Says:

    my birthday is in a month, but please go ahead and send these to me early. thx. :D

  2. Niki Says:

    I have been trying to put together a really good maple and bacon cupcake for a LONG time after trying one at More Cupcakes in Chicago. I have tried and tried, and nothing really matches what I had there. I’m hoping to give this a try next to see what I come up with! Thanks for your love of maple and bacon!!!

  3. Elizabeth F. Says:

    What a great combination and so unique!

  4. Sarah Says:

    Niiiice… I could have like 3 or 4 right now :-)

  5. brilynn Says:

    It really is true, everything IS better with bacon.. These cupcakes sound wonderful!

  6. Ali Says:

    I think I also saw that shop featured on Man vs. Food — was that the one where they had the vodoo doll donut as well? The donut w/ the bacon looked amazing, as do these. :)

  7. Lizzybee Says:

    Wow this is the most interesting recipe I have seen in a long while. Can’t wait to try it!

  8. Stephanie Says:

    Wow. These look absolutely beautiful and delicious. I was always a fan of the bacon donut craze (and what better way to have french toast and bacon, right?)

  9. JodyCakes Says:

    I know I’d rather have a donut any day of the week! Thanks for your comment.

  10. Tam Says:

    are these Kosher? :)

  11. French Toast and Bacon Cupcakes LifeWithCake com | Cast Iron Cookware Says:

    [...] French Toast and Bacon Cupcakes LifeWithCake com Posted by root 21 hours ago ( May 1 2009 wow this is the most interesting recipe i have seen in a long while can 39 t wait to try it thanks for your comment lifewithcake com powered by wordpress minimalism by www genaehr com Discuss  |  Bury |  News | french toast and bacon cupcakes lifewithcake com [...]

  12. Suzanne Says:

    Oh, my! I think I’m in love!!

  13.» Blog Archive » Everything’s Better with Bacon (and cake) Says:

    [...] recipe for French Toast and Bacon [...]

  14. james Says:

    Good recipe, but i would also crumble and put bacon bits inside the batter itself.


  15. Craving: French Toast and Bacon Cupcakes | FOODBEAST - ONLINE FOOD PUBLICATION :: BEEN HUNGRY SINCE '88 Says:

    [...] A french toast inspired cupcake, lathered with maple buttercream frosting and topped with a rather cute, crispy piece of bacon. (PicThx LifeWithCake) [...]

  16. Dawn Says:

    These are wonderful, just about everyone in my office LOVED them!

  17. me Says:

    ….im a vegetarian but the french toast cupcake looks good

  18. Llala Says:

    I LOVED that episode of No Reservations. Someday I will go to Voodoo Doughnut and try that maple bacon one. ;)

  19. Amanda Says:

    Those look fantastic! they might be the perfect thing to use to tempt my non-pastry loving boyfriend with :-)

  20. Catherine Says:

    You have now met the one person who finds bacon disgusting. I actually make turkey sausage and eggs in the morning and stop and get a bagel on the way to work…..not everyone loves pigs you know!!

  21. OakmanNZ Says:

    If I wanted to make these the night before (I am making them for my wife to take to work) should I hold off with the frosting till the morning or will they be ok frosted the night before? Also, would regular cream suffice as we do not have heavy cream in New Zealand?

  22. JodyCakes Says:

    I would wait to frost them and place bacon right before serving. Regular cream would be fine….thanks for your comment.

  23. garden tool Says:

    Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too…I am definitely going to have to try that recipe this weekend!

  24. concession equipment Says:

    Wow, absolutely delicious looking. I agree that you did a wonderful job with the imagery as well. My sweet tooth just kicked in.

  25. Bacon Cupcakes – They Just Keep Coming | Bacon Today Says:

    [...] You can find more information and the full recipe at Life is Better with Cake. [...]

  26. Twitter Trackbacks for French Toast and Bacon Cupcakes | [] on Says:

    [...] French Toast and Bacon Cupcakes | – view page – cached French Toast and Bacon Cupcakes are a fun and tasty recipe that plays on the sweet, savory flavor combination. — From the page [...]

  27. » Blog Archive » Is the Cupcake Crash Coming? Says:

    [...] boring old chocolate and vanilla — try intense flavors like Meyer Lemon, French Toast (with Bacon), Red Velvet, Peanut Butter and Carrot, Cardamom, Cashew, Bourbon! In fact, the very cup the cake [...]

  28. sarah Says:

    Weird but tempting recipe you have there. I will give this a go for the wife on our anniversary, I will stick a candle on top :-)

  29. Jaded Says:

    Just tried this recipe out tonight. :) I haven’t finished yet as I’m letting the cupcakes cool and frosting set before I frost them. Tomorrow I bake the bacon, frost the cupcakes and see how it turns out. *crosses fingers*

  30. Megan Says:

    I hope they came out great…if you can, let us know. We would love to hear from you.

  31. Tanya Says:

    Bacon and cupcakes… sounds like and interesting combination but they look so yummy. I can’t wait to them; they honestly look so delicious especially with the frosting melted on the cupcake.

  32. Cupcake Lady Says:

    I was searching through Google doing research for a blog when i came across this article and I found it very informative and interesting even though it wasn’t exactly what I was looking for it is certainly an unusual recipe i will try myself. Thanks Adele xx

  33. Electronic Cigarette Says:

    Who would have thought of this. It’s such a cool idea. I showed my husband and he didn’t like the idea at first but I said why not! We eat french toast and bacon together it’s just all in one. I’ll be serving these next Sunday!

  34. Twitted by lizcasler Says:

    [...] This post was Twitted by lizcasler [...]

  35. karen Says:

    just made these…the french-toast taste was DEAD-ON and so good…i couldn’t find maple extract and had no maple syrup, so i made a cinnamon-sugar frosting and topped it with crumbled bacon…heaven in a cupcake.

  36. Katie Says:

    These are in my oven right now and my house smells like heaven. Can’t wait to try them!

  37. Cup Cake Man Says:

    I came across this article and I found it both informative and interesting. I’m off work tomorrow, so i’m going to try and make them with my young daughter for her birthday on Sunday. Wish us luck ! Thanks Michael :)

  38. Club Penguin Cheats Says:

    I have been trying to put together a really good maple and bacon cupcake for a LONG time after trying one at More Cupcakes in Chicago. I have tried and tried, and nothing really matches what I had there.

  39. Jade Says:

    I have to say, this is a very unusual recipe, but one I really want to try! Scheduled them in for tomorrow, wish me luck! Jade xx

  40. Wedding Cake Girl Says:

    I love cupcakes.It is better then other cakes

  41. Raulrocks Says:

    In the immortal words of David Cassidy…I think I love you. :-l

    I’m soooo wishing it wasn’t 9:30 on a “school night” and I had butter and bacon. Now I have to wait to try these. *sigh*

  42. Alex Says:

    These look phenominal….oh my. Lucky husband!

  43. Lisa Says:

    I made these and they were AWESOME! I’ve never baked from scratch, so was a bit overwhelmed by all the processes, but it was worth every…single…bite. Oh, and I got the recipe via Twitter. :o )

  44. Ellis Gibson Says:

    Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.-,~

  45. hannah Says:

    i have had these before they are delicious i thought they would be nasty at first but they are sooooooooooooooooooooooooooooooooo good i have been craving one so bad

  46. rawry Says:

    a great, the bacon propaganda lives on.

  47. Kaity Says:

    I made these tonight! i added crumbled bacon pieces to the batter! they are so worth the effort! delicious!

  48. شات دردشة سيف العشق Says:

    These look phenominal

  49. شات صوتي Says:

    These are in my oven right now and my house smells like heaven

  50. Alex Says:

    I’m going to make this for my hubby’s birthday. One question: if I were to use real maple syrup in place of extract, how much would I need?

  51. Bianca Says:

    I tried your recipe last night and it was A-mazing! The directions were fantastic and so easy to follow. If you don’t already have a cookbook, you should write one! Thanks for sharing!

  52. Annette Says:

    just posted this recipe on my site for a valentines treat for your man. thanks so much it’s really wonderful

  53. Alexis Says:

    How do you make the frosting look like that on the cupcake?

  54. Jen Says:

    These cupcakes are super delicious! I made them as part of a work breakfast & they were a big hit. The talk of the office!

  55. Jaim Says:

    Tried this recipe out and it turnout out great! The best cupcake I’ve ever eaten!!

  56. Lindsay Says:

    Made these one day for “Brinner” (breakfast for dinner). It had been a long day with 2 young kids, but cupcakes (BREAKFAST cupcakes!) made everyone in a better mood. Absolutely wonderful. Thanks for sharing!

  57. 16gb micro sd Says:

    wow those looks amazing ! Gonna try this tomorrow :)

  58. juliecsr Says:

    I made these cupcakes for Easter and everyone was so scared to try them. Once I forced them on my cupcakes, they really did love them. I think they taste better after they’re refrigerated and cold. They are very thick and filling. One cupcake goes a LONG way. I took some to work and they were a hit! Thanks so much for recipe!!!

  59. best waterproof camera Says:

    wow that looks so great wish i could do that

  60. Mandi Says:

    So I made these yesterday. WOW. They’re awesome! I put bacon in the batter (as well as sprinkling diced bacon on top), so they’ve got an extra bit of texture to them. Sooooo good, thanks for sharing!!

  61. CaSara Butler Says:

    What would be your suggestion as to storing the batter? I’m making a couple of them tonight for my fiance and a couple of his buddies, but wanted to take these to a potluck luncheon later this week? Maybe just to bake them all at once?

  62. Sheila's Sweet Treats Says:

    Love this recipe! Have adapted it slightly for my own purposes, but the cake is flavorful & moist. It’s such a shocking combination to most people but once they try it they’re hooked!

    Facebook: Sheila’s Sweet Treats, Santa Barbara, CA

  63. Kim Says:

    What a hit! these were great! will definitely make them again!

  64. Rachel Says:

    I’m from Portland and I’ve had the bacon maple bar! It’s amazing! I want to try these cupcakes so much!

  65. adrienne Says:

    I am a baker myself and when it comes to trying new recipes I am NOT afraid to try anything. I have never heard of a French toast/bacon cupcake before, so I am really excited to try this one out. Thank you for the idea. I’m sure they will taste just as good as they look.

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