French Toast Cupcakes: Your New Favorite Brunch & Dessert Mashup

Hey friends, Beau here from Feastical! Grab your favorite mug of coffee and pull up a chair. Today, we’re doing something magical. We’re taking everything we love about a lazy Sunday morning—the aroma of cinnamon and vanilla wafting from the kitchen, the golden-brown slices of French toast soaked in maple syrup, that feeling of pure, uncomplicated comfort—and we’re transforming it into the most delightful handheld treat you’ve ever tasted. I’m talking about French Toast Cupcakes.

Imagine this: a supremely moist, soft cupcake that tastes exactly like the center of the most perfect piece of cinnamon-kissed French toast. Now, top that with a cloud of maple buttercream frosting so good you might just want to eat it with a spoon (no judgment here). Finish it with a playful dusting of cinnamon sugar, and you’ve got a masterpiece. It’s breakfast, dessert, and a hug, all in one perfect, portable package.

Whether you’re hosting a brunch party that’ll have everyone talking, looking for a show-stopping bake sale contribution, or simply treating yourself after a long week, these cupcakes are your answer. They’re approachable, fun, and packed with that soul-satisfying flavor we all crave. So, tie on your apron—let’s make some magic together.

The Sunday Morning Symphony That Inspired a Cupcake

This recipe didn’t just pop into my head from nowhere. It was born from a lifetime of noisy, love-filled Sunday mornings. Growing up, my dad was the undisputed King of French Toast. Every weekend, without fail, you’d hear the clatter of the bowl, the sizzle of butter in the pan, and the sound of Van Morrison or Aretha Franklin spinning on the record player. It was our family’s weekly ritual.

My job was “Cinnamon Sugar Commissioner.” I’d stand there, shaker in hand, ready to dust each warm slice the second it left the griddle. The trick, my dad taught me, was to do it while the toast was still glistening with butter, so the sugar would stick and create this tiny, sweet-crisp crust. That memory—the smell, the sound, the taste—is baked right into the soul of this cupcake. The cake itself captures that soft, eggy interior, and that final dusting of cinnamon sugar on top of the frosting? That’s my official, grown-up nod to my old role. It’s a little bite of my childhood, and I’m so excited to share that feeling with you.

Gathering Your Flavor Crew: Ingredients & Insights

Here’s where the party starts! This list is simple, but every ingredient plays a key role in building that authentic French toast flavor. Let’s break it down.

For the Cupcakes:

• 1 ½ cups all-purpose flour: Our reliable foundation. For a slightly more tender crumb, you can swap in ½ cup of cake flour for ½ cup of the all-purpose.
• 1 ½ teaspoons baking powder: This is our lift! It gives the cupcakes their perfect, airy dome. Make sure yours is fresh for the best rise.
• 1 teaspoon cinnamon: The heart of the flavor. Don’t be shy—this is what screams “French toast!”
• ¼ teaspoon nutmeg: Cinnamon’s best friend. This tiny amount adds a warm, cozy depth that makes the flavor profile really sing.
• ¼ teaspoon salt: The ultimate flavor enhancer. It balances the sweetness and makes all the other ingredients taste more like themselves.
• ½ cup (1 stick) unsalted butter, softened: Hello, richness and moisture! “Softened” means it should leave a slight indentation when you press it. Pro tip: if you forget to take it out, cut it into chunks and let it sit for 15-20 minutes.
• ¾ cup brown sugar: We’re using brown sugar instead of white for its gorgeous molasses notes. It gives the cake a deeper, almost caramel-like warmth that’s essential.
• 2 large eggs: They bind the batter and contribute to that classic French toast “eggy” texture. Bring them to room temperature for a smoother, fluffier batter.
• 1 teaspoon vanilla extract: Pure vanilla is always my go-to. It’s the aromatic backbone of so many cozy bakes.
• ½ cup milk: Whole milk is ideal here for richness, but any milk you have will work.
• 2 tablespoons pure maple syrup: This is our secret weapon! Adding it to the batter gives an unmistakable maple undernote that permeates every single bite.

For the Maple Buttercream Frosting:

• ½ cup (1 stick) unsalted butter, softened: Same deal here—properly softened butter is non-negotiable for a silky, pipeable frosting.
• 2 cups powdered sugar: Sift it! I know it’s an extra step, but it prevents lumps and gives you the smoothest frosting imaginable.
• 2 tablespoons pure maple syrup: Not just for pancakes, friends. This is where the maple flavor really shines. The darker the grade, the more robust the flavor.
• 1 teaspoon vanilla extract: Balances the maple beautifully.
• 1–2 tablespoons milk or heavy cream: This is your control knob for consistency. Start with one, and add the second only if you need to thin it for perfect piping.

Let’s Bake: Step-by-Step with Chef Beau’s Hacks

Ready? Let’s turn these amazing ingredients into something unforgettable. Follow these steps, and you’ll be a French Toast Cupcake hero in no time.

1. Preheat & Prep. Fire up your oven to 350°F (175°C). Line a standard 12-cup muffin tin with your favorite cupcake liners. I’m partial to parchment or gold foil liners—they peel away beautifully. Chef’s Tip: Give your tin a very light spritz of non-stick spray over the liners. This guarantees a perfectly round cupcake top with no sticking.
2. Mix the Dry Team. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. I use a fork or a small whisk to do this—it’s faster than sifting and does a great job of aerating and combining. Set this flavor-packed bowl aside.
3. Cream the Butter & Sugar. In a large mixing bowl, beat the softened butter and brown sugar together on medium-high speed for a good 2-3 minutes. We’re not just mixing; we’re “creaming.” This incorporates air, which is crucial for a light texture. You’ll know it’s ready when the mixture turns pale and looks fluffy.
4. Add the Wet Players. With the mixer on medium, add the eggs one at a time, letting each fully incorporate before adding the next. Scrape down the bowl. Then, mix in the vanilla and the 2 tablespoons of maple syrup. Your kitchen should already smell incredible.
5. Combine with Care. Here’s the key to a tender cupcake: don’t overmix! With the mixer on low, add about one-third of the dry ingredients. Mix until just combined. Then, add half of the milk. Repeat: another third of dry, the rest of the milk, then the final third of dry. Mix until you no longer see streaks of flour. A few small lumps are totally fine—they’re better than a tough cake from overmixing!
6. Bake to Golden Perfection. Using a cookie scoop or a spoon, divide the batter evenly among the 12 liners, filling each about ¾ full. This is the sweet spot for the perfect dome. Slide the tin into the center of your preheated oven and bake for 18-22 minutes. Chef’s Hack: Rotate the pan halfway through for even baking. They’re done when the tops spring back lightly to the touch and a toothpick inserted into the center comes out clean or with just a couple of moist crumbs.
7. The Crucial Cool-Down. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. I can’t stress this enough: frosting a warm cupcake is a recipe for a melty, sad puddle. Patience is your friend here.
8. Whip Up the Maple Dream Frosting. While the cupcakes cool, make your frosting. Beat the softened butter in a clean bowl for a minute until it’s super creamy. Gradually add the sifted powdered sugar on low speed (to avoid a sugar cloud!), then the maple syrup and vanilla. Once combined, beat on medium-high for 2-3 minutes until light and fluffy. If it’s too thick, add milk, one teaspoon at a time, until it’s pipeable.
9. Decorate & Devour! Fit a piping bag with your favorite tip (I love a large open star or round tip for these) and fill it with frosting. Pipe a generous swirl onto each cooled cupcake. The final, essential step: dust the tops with a little cinnamon sugar. It’s the signature finish that ties the whole “French toast” experience together.

Serving These Sunny-Side-Up Sweets

Presentation is part of the fun! These cupcakes are stars on their own, but a little extra flair never hurts. For a brunch spread, pile them high on a rustic cake stand or a wooden board. Tuck in a few sprigs of fresh thyme or rosemary for a pretty, fragrant touch.

Want to go all-in on the theme? Drizzle a little extra maple syrup over the top right before serving for a decadent, glossy finish. Or, crumble a piece of cooked bacon on top for the ultimate sweet-salty brunch bite. Serve them with strong coffee, cold milk, or even a mimosa for the full celebratory effect. They’re conversation starters, I promise!

Mix It Up! Delicious Twists on the Classic

One of the best things about this recipe is how adaptable it is. Feel like playing? Try one of these fun variations:

• Stuffed French Toast Cupcakes: Before baking, place a small cube of cream cheese or a spoonful of apple pie filling in the center of each cupcake batter portion. The cake will bake around it for a delicious surprise inside.
• Brown Butter Bliss: Take the flavor up a notch by browning the butter for both the cake and the frosting. It adds a deep, nutty complexity that’s absolutely divine.
• Bacon Maple Crunch: Fold ½ cup of finely chopped, cooked bacon into the cupcake batter. Top the frosted cupcakes with a small piece of candied bacon. Trust me on this one.
• Gluten-Free Friendly: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The recipe works like a charm!
• Dairy-Free Delight: Use plant-based butter and your favorite non-dairy milk (oat or almond work great) in both the cake and frosting.

Chef Beau’s Notebook

This recipe has evolved in my kitchen over many batches. The biggest “aha!” moment was adding the maple syrup directly to the batter. At first, I just relied on the frosting, but I wanted that flavor woven through every single layer. The two tablespoons made all the difference.

A funny kitchen story? The first time I tested these, I got so excited about the aroma that I pulled them out of the oven early. I frosted them immediately (big mistake), and my beautiful maple buttercream turned into a river flowing right off the cupcakes and onto the counter. It was a sweet, sticky lesson in patience that my dog thoroughly enjoyed cleaning up. Learn from my eagerness—let them cool!

FAQs & Cupcake Rescue Tips

Q: My cupcakes sunk in the middle! What happened?
A: This usually means they needed just another minute or two in the oven, or there was a bit too much leavening. Make sure your baking powder is fresh and not expired. Also, avoid opening the oven door frequently during the first 15 minutes of baking.

Q: Can I make these ahead of time?
A: Absolutely! The unfrosted cupcakes can be baked, cooled, and stored in an airtight container at room temperature for one day, or frozen for up to a month. Frost them the day you plan to serve for the best texture.

Q: My frosting is too runny/too thick. Help!
A> Frosting is a feel thing! Too runny? Beat in more sifted powdered sugar, a quarter cup at a time. Too thick? Add liquid (milk, cream, or even a touch more maple syrup) one teaspoon at a time until it’s perfect.

Q: Is pure maple syrup really necessary?
A> For the best, most authentic flavor, I highly recommend it. The imitation syrups have a different, often artificial taste that won’t give you the same cozy, deep maple vibe. It’s worth the splurge for this recipe!

French Toast Cupcakes : Maple-Cinnamon Flavor in Every Bite

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• Author: BeauCollier

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Description

Imagine everything you love about French toast—cinnamon, vanilla, soft, eggy sweetness—compressed into a moist, portable cupcake and topped with a cloud of maple buttercream frosting. These French Toast Cupcakes are perfect for brunch, dessert, or any time you need a sweet, comforting treat.

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Ingredients

Scale 1x2x3x

Cupcakes

• 1½ cups all-purpose flour (or swap ½ cup for cake flour for a more tender crumb)

• 1½ tsp baking powder

• 1 tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup brown sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup milk (whole milk preferred)

• 2 tbsp pure maple syrup

Maple Buttercream Frosting

• ½ cup (1 stick) unsalted butter, softened

• 2 cups powdered sugar, sifted

• 2 tbsp pure maple syrup

• 1 tsp vanilla extract

• 1–2 tbsp milk or heavy cream (for consistency)

Topping

• Cinnamon sugar for dusting

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Instructions

1. Prep Oven & Tin

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin tin with cupcake liners. Lightly spray the liners to prevent sticking.

2. Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

3. Cream Butter & Sugar

• In a large bowl, beat softened butter and brown sugar on medium-high for 2–3 minutes until pale and fluffy.

4. Add Wet Ingredients

• Mix in eggs one at a time, then add vanilla extract and maple syrup. Scrape down the sides.

5. Combine Wet & Dry

• On low speed, add one-third of the dry ingredients, then half the milk. Repeat: dry, milk, dry. Mix until just combined. Small lumps are okay.

6. Bake

• Divide batter evenly into liners (¾ full). Bake 18–22 minutes, rotating halfway, until tops spring back and a toothpick comes out clean.

• Cool 5 minutes in the pan, then transfer to a wire rack to cool completely.

7. Make Maple Buttercream

• Beat softened butter until creamy. Gradually add powdered sugar, maple syrup, and vanilla. Beat 2–3 minutes until fluffy.

• Adjust consistency with milk or cream as needed for piping.

8. Frost & Finish

• Pipe frosting onto cooled cupcakes. Dust with cinnamon sugar. Optional: drizzle extra maple syrup or add a piece of candied bacon for fun.

Notes

• Stuffed Cupcakes: Add cream cheese or apple pie filling in the center before baking.

• Brown Butter Flavor: Brown the butter for a nutty depth in both cupcake and frosting.

• Bacon Maple Crunch: Fold ½ cup cooked, chopped bacon into batter; top frosted cupcakes with candied bacon.

• Gluten-Free: Swap flour for a 1:1 gluten-free blend.

• Dairy-Free: Use plant-based butter and milk.

Nutritional Information (Per Cupcake)

While we’re all about indulgence here at Feastical, I believe in mindful enjoyment. This estimated nutritional breakdown is for one frosted cupcake, based on a yield of 12. Remember, treats like these are about nourishing the soul, too!

• Calories: ~320
• Total Fat: 16g
• Saturated Fat: 10g
• Carbohydrates: 40g
• Fiber: 0.5g
• Sugars: 28g (includes the maple syrup and brown sugar)
• Protein: 3g

Final Thoughts from My Kitchen to Yours

And there you have it, friends—the full story of our French Toast Cupcakes. This recipe is more than just a list of ingredients and steps; it’s an invitation to create your own delicious memories. It’s about taking a familiar, beloved flavor and seeing it in a brand new, joyful way.

I hope you bake these for someone you love, or better yet, get someone to join you in the kitchen. Let them be the “Cinnamon Sugar Commissioner.” Share the story, share the sweetness. That’s what Feastical is all about.

If you make them (and I really hope you do!), tag me @feastical on social media so I can see your beautiful creations. Now, go preheat that oven and get baking. Your kitchen is about to smell like a warm, happy Sunday morning.

With a full heart and an empty mixing bowl,
Beau