Maple French Toast & Bacon Jam Cupcakes

bacon jam cupcakes


The other day I bought a jar of bacon jam and thought that it was the most amazing invention since sliced bread. You can pretty much put it on everything and it makes it infinitely more awesome. Then I thought, “but can you make a dessert out of it?” Et voilà! Cupcakes with bacon jam! I found this recipe from and just added the bacon jam because… bacon jam.


Maple French Toast & Bacon Jam Cupcakes

For the cupcakes:

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 9 oz. box instant vanilla pudding
  • 1 tsp. baking powder
  • 1 tbsp. potato starch
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. salt
  • 1 stick unsalted butter at room temperature
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 ½ tsp. vanilla extract
  • 4 large egg whites at room temperature
  • ¼ cup maple syrup
  • ½ cup half and half at room temperature
  • ½ cup chopped cooked bacon

For the frosting:

  • 8 oz. cream cheese at room temperature
  • 2 tbsp. unsalted butter at room temperature
  • 2 cups sifted powdered sugar
  • ¼ cup maple syrup
  • 2 tbsp. cinnamon
  • bacon jam


Preheat oven to 325 degrees. Line a 12 cup muffin tin with paper liners.


Combine the all-purpose flour, the cake flour, pudding mix, baking powder, potato starch, cinnamon, nutmeg, and salt in a bowl.


In a standing mix, cream the butter, the brown sugar, and the granulated sugar on low speed until well combined. Slowly add the vanilla and egg whites. Make sure to scrape down the sides of the bowl, and continue to mix until light and fluffy. Gradually add the flour mixture in three batches, alternating with the maple syrup and half and half, ending with the flour. Mix until combined but be careful not to over beat. Fold in the bacon. Fill each tin three fourths of the way. Bake until a toothpick inserted in the middle comes out clean, about forty minutes. Allow to cool completely before frosting.


For the frosting, in a stand mix beat the cream cheese and butter on medium speed until creamy. Add the powdered sugar, maple syrup, and cinnamon. Beat until combined. Spread over the cooled cupcakes and top with a half a teaspoon of bacon jam.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s