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 mins
Cook Time19 minutes mins
Cooling Time1 hour hr
Total Time1 hour hr 40 minutes mins
Course: Dessert
Cuisine: American
Keyword: Buttercream Frosting, cupcakes, Maple, Maple Cupcakes
Servings: 16
Calories: 399kcal
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
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.
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