Go Back
Maple Bacon Blueberry French Toast Cupcakes

Maple Bacon Blueberry French Toast Cupcakes

Lightly spiced cinnamon and nutmeg French Toast cupcake filled with blueberry jam and topped with maple buttercream and crunchy bacon pieces.
5 from 2 votes
Prep Time 35 mins
Cook Time 28 mins
Course Dessert
Servings 12 cupcakes

Ingredients
  

French Toast Cupcakes

  • ½ cup (119ml) whole milk, room temperature
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons canola oil
  • 5 tablespoons unsalted butter, room temperature
  • cups (175g) cake flour
  • 2 teaspoons baking powder
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • ¾ teaspoon cinnamon
  • teaspoon nutmeg

Blueberry Filling

  • 1 ½ cups (255g) blueberries
  • 3 tablespoons granulated sugar
  • 2 teaspoons lemon juice
  • 1 ½ teaspoons cornstarch

Maple Buttercream

  • 5-6 large (150g) egg whites
  • 2/3 cup (100g) pure maple syrup
  • 2/3 cup (132g) granulated sugar
  • 1 ½ cups (170g) unsalted butter, room temperature
  • ½ teaspoon fine sea salt
  • ¼ - ½ teaspoon maple extract
  • 4 slices thick cut bacon, cooked and finely chopped

Instructions
 

Make the blueberry filling.

  • In a saucepan, heat the blueberries and sugar over medium heat. Bring to a simmer, stirring frequently to prevent burning.
  • .Mash the blueberries with the back of a wooden spoon to release the juices.
  • Reduce the heat just enough to keep the mixture at a simmer and continue to cook, stirring occasionally, until the blueberry juices begin to reduce and concentrate, about 8 minutes.
  • In a small bowl, make a slurry by combining the lemon juice and the cornstarch.
  • Remove the blueberries from the heat and whisk the slurry mixture into the blueberry mixture. Stir constantly until the mixture thickens.
  • Cool the blueberry filling to room temperature before using.

Make the French Toast cupcakes.

  • Heat the oven to 350F. Line a cupcake pan with paper liners and set aside.
  • In a measuring cup, combine the egg, egg white, vanilla and oil. Whisk to combine.
  • In the bowl of a mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, salt, cinnamon and nutmeg and mix on low speed for a minute to combine.
  • With the mixer still running, add in the softened butter pieces. Mix on low speed until the mixture resembles coarse crumbs. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, slowly pour in the milk, mixing JUST until the flour mixture is moistened. You will not use all the milk at this time. Pour the remaining milk into the bowl with the eggs and oil, and whisk to combine. Set aside.
  • Turn the mixer speed to medium and whip for a full 90 seconds. The mixture should be whipped up, thick, and lighter in color.
  • Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • With the mixer speed on low, add the egg/oil/remaining milk mixture in two additions, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula.
  • Bake the cupcakes for 17-20 minutes, until a toothpick comes out with a crumb or two when inserted in the center of the cupcake. Don't over bake.
  • Place the baked cupcakes on wire racks to cool for 5 minutes. Carefully remove the hot cupcakes from the pan and cool completely on a wire rack.
  • Using a sharp knife, cut a hole into the center of the cooled cupcakes to create a space for the blueberry filling. The piece you removed will be the shape of a cone.
  • Spoon the blueberry mixture inside each carved out cupcake. Fill the cupcake with the filling to the top, about a heaping teaspoon full. Slice off the pointy end of the cone piece you removed so that it can fit on top of the filling. Place on top of the filling.

Make the Maple Buttercream.

  • Weigh out egg whites, maple syrup, and granulated sugar together in a non-reactive bowl.
  • Clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature of the egg/sugar mixture reaches 160F. 
  • Using a sieve, strain the egg white/sugar mixture into the bowl of a stand mixer.
  • Mix on medium speed with the whisk attachment until the mixture is glossy, reaches stiff peaks and the outside of the bowl is no longer warm. You cannot add butter to the bowl if it is warm or the butter will just melt when added. 
  • Once the mixture reaches stiff peaks, switch out the whisk attachment for the paddle attachment and begin mixing on low speed. 
  • Add the softened butter cubes, a couple at a time, until incorporated. 
  • Let the buttercream mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time.
  • Keep mixing on low and add the salt, vanilla and maple extract, if using. Mix until everything is fully incorporated. The buttercream is ready when it is smooth, satiny and creamy.
  • Top the cupcakes with maple buttercream and top with a bacon bits and fresh blueberries.

Notes

The blueberry filling can be kept in the fridge for up to a week.
Cupcakes are best eaten the day they are made, but will keep for up to 2 days stored in an airtight container.
Buttercream can be kept at room temperature for up to 2 days, refrigerated for up to a week and frozen for up to 3 months.
Tried this recipe?Let us know how it was!