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Bacon French Toast Cupcakes with Maple Buttercream

recipes with Bacon Olive Oil recipes with Maple Balsamic

Bacon French Toast Cupcakes with Maple Buttercream (Makes 6-8 cupcakes)

Ingredients for the Cupcakes:

  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter (softened)
  • 1 egg
  • 1 1/2 tbsp Bacon Olive Oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp maple syrup
  • 3/4 tsp baking powder
  • 1/2 tsp cinnamon 
  • 1/4 tsp salt
  • 3/4 cup all purpose flour
  • 1/3 cup milk

Ingredients for the Frosting:

  • 4 oz cream cheese (softened)
  • 2 tbsp unsalted butter (softened)
  • 1 tbsp maple balsamic from NCOO
  • 2 cups powdered sugar

*if you like a garnish, use maple syrup and brown sugar to candy bacon



Preheat oven to 350º

To prepare the cupcake batter: In a large bowl, cream together butter and sugar until fluffy.  Then, mix in egg, Bacon Olive Oil and vanilla and mix until well combined.  In a separate bowl mix dry ingredients together and then slowly combine it with the other wet ingredients. Once completely combined, slowly drizzle in the milk, mixing until all the ingredients are incorporated well (no streaks remaining). Divide into cupcake molds with liners about 3/4 full. Bake for 16-20 minutes. Let cool before added frosting

To prepare the frosting: In a large bowl beat together cream cheese and butter until well combined, then add the maple balsamic. Add the powdered sugar 1/2 cup at a time and mix until a smooth piping consistency is reached.  Transfer to a large piping bag, fit with a piping tip. Pipe top of cooled cupcakes, top with candied bacon if desired.

Bacon French Toast Cupcakes with Maple Buttercream, an original recipe by New Canaan Olive Oil in CT

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