These French toast cupcakes are delicious breakfast inspired cupcakes, with a cinnamon cupcake, topped with an amazing maple buttercream frosting.
These French Toast cupcakes are packed with delicious flavors of cinnamon, maple, and butter. Maple cinnamon flavors, aren’t just for breakfast anymore. I don’t know about you, but French Toast is my favorite breakfast item, so why not have those delicious flavors later in the day for dessert too.
These cupcakes are like a slice of French toast all wrapped up in an amazing cupcake!
They’re perfectly sweet, moist, and so delicious. Plus they’re topped with the best maple buttercream frosting, that I could practically eat by the spoonful.
Ingredients Needed to make French Toast Cupcakes:
- unsalted butter
- granulated sugar
- eggs
- all purpose flour
- baking powder
- salt
- cinnamon
- maple syrup – the real stuff, not pancake syrup
- vanilla extract
- milk
Ingredients Needed for Maple Buttercream Frosting:
- unsalted butter
- powdered sugar
- heavy cream
- real maple extract
- cinnamon
How to make French Toast Cupcakes?
- Mix together your butter and sugar in a large bowl (I like to use a stand mixer, or a large bowl with a hand mixer). Add in the eggs and mix them until just combined.
- In a separate bowl mix together the dry ingredients; flour, baking powder, salt and cinnamon.
- In a third bowl mix together the milk, maple syrup, and vanilla extract.
- Alternate adding the dry ingredients and the wet ingredients to the egg and butter mixture, starting and ending with the flour mixture, until you have a smooth batter.
- Fill the cupcake liners 3/4 full with the batter. And bake the cupcakes until a toothpick comes out just clean.
- Combine the egg, milk, and cinnamon in a small bowl. And top the cupcakes with the egg wash mixture using a silicone brush. Bake the cupcakes another 1 to 2 minutes to cook the egg wash.
- Mix together the ingredients for the buttercream frosting until you have a nice and fluffy frosting.
- Pipe the frosting onto the cupcakes, and sprinkle the tops with cinnamon.
Tips to make French Toast Cupcakes:
- Bring the butter, eggs, and milk to room temperature before making the cupcakes. This will help the ingredients combine together better.
- Don’t fill the cupcake liners too full. No more than 3/4 full or the cupcakes will get muffin tops that hang over the sides of the liners.
- Wait for the cupcakes to cool completely before topping them with the maple frosting. Otherwise the frosting will melt off the cupcakes.
How to store French Toast Cupcakes?
These French Toast Cupcakes can be stored at room temperature or in the fridge. Cover them with plastic wrap, or keep them in a tall container with a lid for about 3 days days at room temperature, or 4 days in the fridge. Though I do recommend enjoying them the first day for the best flavor, and texture.
French Toast Cupcake Variations:
- Fold in 1 cup of chopped walnuts or pecans into the cupcake batter, after mixing it together. The nuts add a nice crunch.
- Top the cupcakes with a small piece of cooked bacon, or crumbles of bacon for the real breakfast effect, if you love maple and bacon together.
- Add 1/2 teaspoon of ground cinnamon to the frosting itself, when you add in the powdered sugar, instead of sprinkling it on top of the frosted cupcakes after.
- Try topping the cupcakes with a maple flavored cream cheese frosting instead of the maple buttercream in this recipe. Add 1 teaspoon maple extract to the cream cheese frosting recipe.
These delicious French toast cupcakes are moist, buttery, soft, cinnamon and maple flavored cupcakes. Paired with their maple frosting it’s like the flavors of French toast all wrapped up in a hand held cupcake.
They’re so fun for a special brunch, like a baby shower, or bridal shower. Or even special enough for a birthday too!
More Cupcake Recipes:
- Pumpkin Better than Sex Cupcakes
- Chocolate Cupcakes for Two
- Apple Cupcakes
- Yellow Cupcakes with Chocolate Buttercream Frosting
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French Toast Cupcakes
Ingredients
For the French Toast Cupcakes:
- 3/4 cup unsalted butter (softened, 1 1/2 sticks)
- 1 cup granulated white sugar
- 3 eggs
- 1 3/4 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 cup milk
- 1 1/2 TBS maple syrup (real, not pancake syrup)
- 1 1/2 tsp vanilla extract
For the Egg Wash:
- 1 egg
- 2 TBS milk
- 1 tsp cinnamon
For the Maple Buttercream Frosting:
- 1 cup unsalted butter (softened, 2 sticks)
- 3-4 cups powdered sugar
- 2 TBS heavy cream
- 1 tsp maple extract
- 1 tsp cinnamon
Equipment
- Large Mixing Bowl
Instructions
For the French Toast Cupcakes:
- Preheat the oven to 375 degrees Fahrenheit. Line a muffin pan with cupcake wrappers.
- In a large bowl, combine the the butter and sugar, and mix on low speed until light and fluffy. Scrape the sides down as needed.
- Add the eggs, and mix until just combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In another bowl, stir together the milk, maple syrup, and vanilla extract.
- Add the flour and milk mixture alternatively to the butter and egg mixture. Add 1/3 of the flour mixture, then stir till combined. Then 1/2 of the milk, and stir until just combined. Repeat again with 1/3 more flour, the remaining milk, then the rest of the flour. Stir until they're all combined together.
- Fill the cupcake liners 3/4 of the way full with the batter.
- Bake the cupcakes for 15 to 17 minutes, or until a toothpick comes out clean.
For the Egg Wash:
- While the cupcakes are cooking, whisk the ingredients together for the egg wash.
- Brush the egg mixture over the top of the baked cupcakes, and place them back in the oven for 1 to 2 minutes, or until the egg wash is completely cooked.
- Let the cupcakes cool completely before frosting.
For the Maple Buttercream Frosting:
- Add the butter and powdered sugar together into a medium bowl (start with 3 cups powdered sugar), and mix them together until light and fluffy, scraping the sides as needed.
- Reduce the speed to low, and add in the heavy cream, and maple extract.
- Increase the speed to high, and mix until the frosting is light and fluffy. Add in more powdered sugar, or more heavy cream as needed to get a good consistency.
- Pipe the frosting onto the cupcakes. Sprinkle the top of the frosting with cinnamon, and enjoy.
Nutrition
These French toast cupcakes were first posted on June 29, 2012. The photos and blog text were updated on February 21, 2022.
These French toast cupcakes were first posted by Erika from Wife or Something Like It.
Rosalia says
Hi! How can I make these gluten free? What kind of flour should I use? Also I want to make this into a 9×13 cake. Would this be enough batter or should I double the recipe? Thanks!
Aimee says
I’m not sure for either of these questions as I haven’t tested the recipe. I’d find a gluten free cake recipe, and you can use my maple frosting if you want 🙂
Maris says
Have made these twice I put fresh blueberries in the batter and top them with a maple American buttercream topped with blueberries. Absolutely delicious
kate says
Those look sooooo good!!!
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