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French Toast Cupcakes Recipe
French Toast Cupcakes Recipe photo by Taste of Home

French Toast Cupcakes Recipe

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Baking is like therapy to me! Whenever I feel down or stressed, I know I can go into the kitchen and whip up a batch of these delicious cupcakes, which I created. I share my baked items with my family and friends. Sometimes I crumble a few slices of bacon and sprinkle over top of freshly iced cupcakes. This delicious combination tastes like Sunday Brunch in cupcake form. —Jenny Weaver, Glendale, Arizona
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 18 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1-1/3 cups buttermilk
  • MAPLE BUTTERCREAM FROSTING:
  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • 1/2 cup maple syrup
  • Dash salt
  • 2-1/2 cups confectioners' sugar
  • 6 bacon strips, cooked and crumbled, optional

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a small bowl, beat butter and shortening until fluffy. Beat in maple syrup and salt. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Sprinkle with bacon if desired. Yield: 1-1/2 dozen.
Originally published as French Toast Cupcakes in Cupcakes Bookazine 2013 2013

Reviews for French Toast Cupcakes

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 17, 2015

"These yummy looking cupcakes are so moist. The bacon is what makes the recipe in my opinion. I took a cupcake to my Mother-in-law while visiting her. She liked them so much she asked for the recipe. I used 1/8 teaspoon of nutmeg since I don't care a lot for the taste. A little tip - the batter is very thin, not like most cupcake recipes that I have made."

MY REVIEW
Reviewed Oct. 12, 2014

"The cupcakes themselves were mouthwatering! I made 3 dozen of them for my co-workers and they were gone in minutes. However I could not get the frosting to set right at all. I tried adding more sugar, cornstarch, and egg white. Nothing I did would thicken it up. It tasted great but it was a runny mess. After 3 or 4 attempts I gave up made a basic vanilla butter cream and added maple syrup"

MY REVIEW
Reviewed Apr. 7, 2014

"Yum! Just made these. They are super light, tender, delicious. Taste like a delicate spice cake. For some reason my frosting was a bit grainy even though I whipped a lot and it tasted mostly of powdered sugar so I added a little kefir cheese (think cream cheese). It contrasts nice with the sweet cake. Next time I will cut down on the sugar in both frosting and cake. The bacon is nice but the are good without it or even without frosting. My favorite would be a browned butter glaze."

MY REVIEW
Reviewed Apr. 3, 2014

"My boyfriend said these were by far the best cupcakes I've made in the past 6 months. I have to agree with him. It's just an awesome recipe. The ingredients just complimented each other so well. I will probably make them again tomorrow."

MY REVIEW
Reviewed Apr. 3, 2014

"These cupcakes are so good. My family thought they would be great for breakfast."

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