Tastes Like Breakfast Cupcakes

Sep 10, 2015 | Cakes

Everything’s better with bacon, right?

Tastes Like Breakfast Cupcake (GF, DF)

These cupcakes tastes best when served the same day they are assembled, as they lose a little of the coffee flavor after sitting for a day. Eating them WITH your coffee is also an option!


Tastes Like Breakfast Cupcakes
Recipe Type: Dessert
Author: Last Course Gourmet
Prep time:
Cook time:
Total time:
Serves: 12
A maple vanilla cupcake soaked with coffee and topped with cinnamon frosting, crunchy bacon, and a cinnamon maple syrup.
  • The cake:
  • 1/2 cup + 2 tablespoons coconut flour
  • 1/4 cup arrowroot powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs (room temperature)
  • 3/4 cup Grade B maple syrup
  • 3 teaspoons vanilla extract
  • 1/2 cup melted coconut oil
  • The frosting:
  • 1 cup sustainabley-sourced palm shortening (I love Nutiva from Whole Foods)
  • 1/2 cup Grade B maple syrup
  • 1/4 cup coconut flour (sifted)
  • 2 tablespoons arrowroot powder
  • 2 teaspoons cinnamon
  • Toppings:
  • Strong coffee
  • 3 slices of bacon
  • 2 tablespoon Grade B maple syrup
  • 1/2 teaspoon cinnamon
  • 1 teaspoon arrowroot powder
  1. Preheat oven to 350 degrees and prepare a cupcake pan with 12 liners.
  2. In a small mixing bowl, combine all dry ingredients and set aside.
  3. In a medium sized mixing bowl, combine all of the wet ingredients, lastly adding the coconut oil in a slow stream. Add the dry ingredients to the wet ingredients and combine well.
  4. Pour batter into each cupcake well and bake for 15-18 minutes.
  5. While the cupcakes are baking, cook the bacon in a frying pan over low heat until crispy. Chop into small bits.
  6. In a medium sized mixing bowl, combine all ingredients for the frosting with a hand mixer. Set aside.
  7. Brew a cup of strong coffee. (I used my Keurig but didn’t need the entire cup.)
  8. For the topping, in a small dish, use a small spoon to combine the maple syrup, cinnamon, and arrowroot powder.
To assemble:
  1. When the cupcakes have cooled, using a pastry brush, soak the top of the cupcakes generously with coffee.
  2. Use a piping bag to swirl the cinnamon frosting on top of each cupcake.
  3. With a small spoon, drizzle the cinnamon syrup topping onto each cupcake.
  4. Top with chopped bacon bits.
  5. Eating these for breakfast is encouraged.


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