French Toast Maple Bacon Cupcakes

These are so good that instead of birthday cake, one of my coworkers now insists that I bring these to work on her birthday.  I promised I would post the recipe.  Believe me when I tell you they went fast!  These are always a hit with friends and family. They are a french toast breakfast platter on the go!  I  use a boxed cake mix and doctored it up, which makes these a cinch to make. 

Have you ever loaded the kids in the car in the early morning, only to drive through a fast-food restaurant for the pancake or french toast on the breakfast menu?  I don’t know about you, but I always worry the minute someone tries to open that maple syrup container with the tight seal that could fly into the lap of the person sitting next to them.  That concern will be eliminated with these cupcakes.  The maple flavor is infused into the frosting and so is the bacon!  I finely chop the bacon and mix it into the frosting so you get that bacon flavor in every bite.

The recipe calls for nutmeg.  I am a stickler for using freshly grated nutmeg.  Once you use freshly grated nutmeg, you will never go back to pre-grated.  Seriously.  The smell of freshly grated nutmeg is divine, and it will make a difference in the flavor of all the recipes you add it to.  It comes bottled whole, like a nut.  Like this:

Grated Nutmeg

Only grate what you will be using for the recipe you are making.  Then throw the partially grated nut back into the bottle for next time!

French Toast Maple Bacon Cupcakes
Recipe type: Cupcake
Prep time: 
Cook time: 
Total time: 
Serves: 20
Replacing the oil with melted butter and the water with milk makes this boxed cake mix extra rich and moist. Adding sour cream seals the deal!
  • Cake
  • 1 box yellow or white cake mix
  • Butter, melted and cooled (whatever amount of oil the cake box asks for)
  • Milk (whatever amount of water the cake box asks for)
  • 4 eggs
  • ¼ cup sour cream
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla
  • Frosting
  • ⅓ cup butter, softened
  • 2-1/2 cups powdered sugar
  • 3 Tablespoons milk
  • 1 teaspoon maple extract
  • ½ lb. cooked and crumbled bacon
  • (reserve some for topping)
  • Topping
  1. Preheat oven to 350 degrees F.
  2. In large bowl, add dry cake mix, the melted butter, milk, eggs, and sour cream. Blend until combined. Add the cinnamon, nutmeg and vanilla.
  3. Pour into paper-lined cupcake cups, filling them ⅔ full. Bake for 15-17 minutes. Allow them to cool before frosting.
  4. Meanwhile, in medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Gradually beat in milk and maple extract on medium speed until fluffy. Add the crumbled bacon, reserving some for top of cupcakes, if desired.

 Et cetera:  Adapted from



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