The BMC2: a bacon maple cream cheese frosted apple cinnamon french toast cupcake

Jill Drury


I am the girl who hides in the kitchen corner and eating cake for breakfast!
Never a huge lover of traditional eggs & bacon for breakfast, I was inspired to create this cupcake one year for Easter brunch. All your favorite breakfast ingredients in cupcake form! Who could go wrong with bacon, eggs, maple syrup, cinnamon, and apples?
My cupcake quickly became a huge hit within my family. One bite and you're filled and ready to go. Soon, I was making them every Sunday! I have slowly turned my family into cake eaters for breakfast. I no longer stand in the corner alone :-)

pinch tips: Perfect Bacon Every Time






40 Min


25 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
I've been known to eat cake for breakfast myself, but somehow Jill has managed to elevate it to (an acceptable) art form with these delicious morning bites. On behalf of a.m. cake lovers everywhere, we salute you!


1/2 c
butter, softened
1/2 c
1/2 tsp
vanilla extract
egg (or 2 egg whites)
1 3/4 c
sifted white or whole wheat flour + 1 tbsp reserved for filling
1/2 tsp
1 1/2 tsp
baking powder
1/2 c
milk (skim milk works fine)
1 Tbsp
cinnamon for filling
1/2 c
packed brown sugar for filling
1/4 c
melted butter for filling
medium sized peeled, cored, diced granny smith apples for topping
2 Tbsp
melted butter for topping
2 Tbsp
sugar for topping
8 oz
cream cheese (low-fat works fine) for frosting
2 c
powdered sugar for frosting
1 Tbsp
pure maple syrup for frosting
1/2 lb
cooked and crumbled bacon pieces for garnish

Directions Step-By-Step

Preheat oven to 350. Line muffin tin with cupcake liners.
Beat shortening and granulated sugar in medium sized bowl. Add vanilla and egg. Beat well.
In a separate bowl, sift together flour, salt and baking powder. Add flour mixture alternately with milk to the sugar mixture. Dough will be sticky.
Filling: Mix together brown sugar, cinnamon, melted butter and flour until a grainy paste is formed.
Fill cupcake liners 1/4 full with cupcake batter. Pipe in an index-sized finger amount of cinnamon filling and top with remaining cupcake batter until 3/4 full. Repeat.
Bake for about 25 minutes or until toothpick comes out clean. Cool.
Mix all frosting ingredients and frost cupcake. Top with sauteed apples (combine topping ingredients: apples, butter and sugar in small fry pan over medium heat until apples are caramelized) and cooked bacon pieces.

About this Recipe

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Flour
Regional Style: American
Collections: Baked Treats, Fall Food
Other Tag: Quick & Easy
Recipe For: The Best Cupcake