French Toast Cupcakes
I like to crumble a few slices of bacon over the top of these cupcakes after I frost them. They taste like Sunday Brunch.—Jenny Weaver, Glendale, Arizona
Ingredients
- 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
- maple buttercream frosting:
- 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
Directions
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1In 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.
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2Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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3For 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.
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