French Toast and Maple Bacon Cupcakes

February 18, 2012 at 10:59 PM | Posted in cupcakes | 22 Comments
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I know I said this post would be available on my blog today. It’s currently 10:45pm PST. I’m 1.25 hours away from breaking my promise. I’ve literally been sitting at my computer all day trying to write this post. But nothing seems to come out quite right.

This post is truly bittersweet for me. *tearing up*

Since I can’t seem to find the words, I’ll just SAY it.

I’ve decided to stop blogging on I Heart Cuppycakes. *let it sink in*

I still love cupcakes. I still love blogging. I still have my Facebook page and email if my readers wanna keep in touch. I’m sure I’ll still be posting cupcake related thoughts, products, reviews etc on Facebook. I’m leaving my cupcake blog up and will continue to pay for my domain every month b/c I think it would break my heart to give up my little space on the blogosphere. Also maybe it’s my way of saying, it’s not good bye… It’s until we meet again.

Thank you for all your love, support, comments, suggestions, stories these 4 years. I miss you all already.

Have one last cupcake on me.

French Toast and Maple Bacon Cupcakes
Recipe adapted from Life With Cake

Makes 12 cupcakes


For cupcakes
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 (I used table salt)
1/2 cup milk, at room temperature (I used half-and-half instead)
1 1/2 teaspoon vanilla extract
1 teaspoon fresh grated nutmeg (I used 1/2 tsp instead)
1 teaspoon cinnamon
3 large eggs, at room temperature, separated

For maple syrup buttercream
1 cup (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 (I used 2 Tbsp pure maple syrup)

bacon, cooked* and crumbled, garnish
extra maple syrup, garnish

* I baked my thick cut bacon in a 375F oven for 10 minutes, then flip the bacon with tongs. Bake for another 7-10 minutes longer or until golden brown.


To make cupcakes–
Preheat to 375 degrees F. Line the cupcake pan with liners.

In a large bowl, sift together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In a small bowl, (I used a pyrex measuring cup) whisk together the milk and vanilla and set aside.

In a standing mixer, fitted with the paddle attachment (or hand mixer), combine the butter and sugar and mix on low speed until well incorporated. Add the egg yolks to the creamed butter one at time, waiting for each one to be fully combined before adding the next.

Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, ending with the flour mixture. Continue mixing until batter is smooth. Set aside.

In a different bowl, whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed. Working in 3 batches, using a rubber spatula, fold the egg whites into the cupcake batter, until just combined.

Fill cupcake liners about 1/2 full. Bake until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 20 minutes.

Remove the cupcakes from the oven and cool completely before frosting.

To make buttercream–
In a standing mixer, fitted with the paddle attachment (or with a hand mixer), mix the butter and sugar on low speed until combined. Continuing mixing until light and fluffy, about 5 minutes.

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). Using a Wilton 1M piping tip (or your favorite star tip) pipe frosting on cupcake. Garnish with crumpled bacon and a drizzle of maple syrup.


Husband rating: A
At first he was very skeptical about the bacon but he said he was pleasantly surprised that the “salt” from bacon was a really nice balance to the “sweet” from the frosting.

Wifey rating: A
These definitely reminded me of a delicious breakfast. The maple syrup buttercream is AH-MAY-ZING! I could eat it by the spoonful. Next time I bake these I might even add some bacon crumbles to the cupcake batter before I bake it to get some bacon in every bite!

Other rating: A+
I made these for my client for Valentine’s Day. All he said was “my girlfriend loves bacon” so I just went for it! He sent me a text later to let me know that his girlfriend LOVED the cupcakes and has requested them again for her birthday. What a great compliment!


  1. DEFINITELY, and PLEASE use real maple syrup for this!! It would be an absolute shame to ruin such a lovely looking recipe by using extract or burnt sugar syrup (aka Aunt Jemima junk). Grade B syrup will give you the most flavor per tsp if you’re worried about consistency. If you don’t have access to syrup, but can find maple sugar (granulated or the little leaf candies), you can add a bit of water to it, boil it down, & make your own dark syrup without any of the fake flavor of extract. -Your friendly syrup maker & syrup purist

  2. SO sad you’re leaving! I will miss you! Do you have an email we can contact you at?

  3. Why did you decide to quit cupcake blogging?? Will it possibly only be a break? :(

  4. Why are you leaving :( such a shame!

  5. We will just stick to no-calorie cupcakes for a while.
    See you over on your running blog.

  6. Although I’ve felt it was only a matter of time before you made this announcement it is still so sad……

    Can you post a link again to your running blog? I thought I had it saved in my favorite but I don’t.

    Will definitely miss the cupcake adventures though..

  7. First of all THANK YOU for the 4 years of sweetness! I can’t tell you how many tips I got from you, how many AWESOME recipes I got from you, how many times your positiveness brightened my day. Whatever your reasons for stopping at this time, I respect them and won’t grovel for your return. :) And thanks for keeping the site going! Seriously, I’m sure you have helped thousands of people. I will follow you on your running blog (already have been), and I wish all the best for you in whatever your plans are. We love you, CB! :)

  8. I, too, had a feeling you’d be leaving soon, but it’s sad. You were one of the first baking/cupcake blogs I read and you were always one of my favorites because of how down to earth you were – you just seemed like an awesome person. I kept you in my reader even after your long absences, just hoping you’d pop back up. You’ll be missed! Best of luck to you!

    P.S. – I used to subscribe to your other blog, I Heart Food 4 Thought and forgot it was still in my reader until a couple of weeks ago when I saw a new post. Apparently it’s turned into one of those blogs that takes random articles from other websites. For a second, I thought you turned it into a blog about mattresses, penny stocks, and Orlando-area personal injury lawyers, haha!

  9. It’s so sad to hear that you are saying goodbye! You were also one of the first baking blogs I started reading, and inspired me so much.
    I am sure you have your reasons, so for that I say good luck with all you do in the future! I hope you haven’t given up on cupcakes forever, and we still may see you (and your cute beanie!) at future events.

  10. Thank you for all your posts. I will miss your blog, but try to follow on Facebook. Blessings to you in all your future endeavors. Gramma Susan

  11. :( You were one of my favorite cupcake bloggers. good luck with your future cupcake adventures.

  12. You’re an amazing lady and an amazing baker. Thank you for leaving us on such a sweet note… and with BACON! It makes the sting of no more I <3 Cuppycakes that much easier.

  13. I recently found your blog and am so sad to see you go. I’ve enjoyed looking through your posts!

  14. It looks so delicious!:b maybe it is the kind of your cupcake presentation.I like it :)

  15. hope next time fondant recipe will be available on your page. thanks again.

  16. I just found this blog and fell in love and then read your latest blog. How heartbreaking! But I’m so happy you plan on keeping it alive so I can continue to relish in your creativity!

  17. […] My recipe appears to be a kind of adaptation from The Busty Baker and I <3 Cuppycakes […]

  18. I found this blog about cupcake. This is amazing recipe. But i’m really sad about your leave. Thanks for share.

  19. Look delicious…

  20. […] adapted from I Heart Cuppycakes (adapted from Life With […]

  21. These look amazing!

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