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.

Ingredients

Scale

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

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.