Indulge in the perfect combination of fluffy cupcakes and classic French toast flavors with these mouthwatering French Toast Cupcakes. With a hint of cinnamon and syrup, these cupcakes are a delightful twist on a breakfast favorite. This recipe is quick and easy to follow, making it perfect for a special weekend treat or a brunch party. The cupcakes are moist, tender, and topped with a creamy maple frosting that will leave you craving for more. Enjoy the comforting flavors of French toast in a convenient cupcake form!
Ingredients
- For the Cupcakes:
- - 1 and 1/2 cups all-purpose flour
- - 1 and 1/2 teaspoons baking powder
- - 1/4 teaspoon salt
- - 1/2 teaspoon ground cinnamon
- - 1/2 cup unsalted butter, softened
- - 1/2 cup granulated sugar
- - 1/4 cup brown sugar
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 1/2 cup whole milk
- - 1/4 cup maple syrup
- For the Maple Frosting:
- - 1 cup unsalted butter, softened
- - 4 cups powdered sugar
- - 1/4 cup whole milk
- - 2 tablespoons maple syrup
- - 1/2 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and maple syrup. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the maple frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, milk, maple syrup, and vanilla extract. Beat on medium speed until light and fluffy.
- Once the cupcakes are completely cooled, frost them generously with the maple frosting.
- Optional: Drizzle extra maple syrup on top of the frosted cupcakes for an added touch of sweetness.
- Serve and enjoy these delectable French Toast Cupcakes with a cup of hot coffee or a cold glass of milk!
- Note: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
