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A square photo of french toast cupcakes.
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5 from 4 votes

French Toast Cupcakes

These French toast cupcakes are delicious breakfast inspired cupcakes, with a cinnamon cupcake, topped with an amazing maple buttercream frosting.
Prep Time21 minutes
Cook Time19 minutes
Cooling Time1 hour
Total Time1 hour 40 minutes
Servings: 16
Calories: 399kcal

Equipment

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

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

Calories: 399kcal | Carbohydrates: 48g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 97mg | Potassium: 95mg | Fiber: 1g | Sugar: 36g | Vitamin A: 724IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg