French Toast Cupcakes Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 18
- 2 eggs
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup butter softened
- 1-1/2 cups sugar
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1/4 cup shortening
- 1/2 cup maple syrup
- dash salt
- 2-1/2 cups confectioners' sugar
- 1-1/3 cups buttermilk
- maple buttercream frosting:
- 6 bacon strips cooked and crumbled optional
- Carbohydrate 12.9490551038636 g
- Cholesterol 48.715653487054 mg
- Fat 21.7386949114874 g
- Fiber 0.534756483949793 g
- Protein 3.15630905439507 g
- Saturated Fat 11.9993054622767 g
- Serving Size 1 1 serving (63g)
- Sodium 397.272191877025 mg
- Sugar 12.4142986199138 g
- Trans Fat 1.67653648531046 g
- Calories 259 calories
Directions 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 350degrees 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. Originally published as French Toast Cupcakes in Cupcakes Bookazine 2013 2013 Print Add to Recipe Box Email a Friend
