French Toast Cupcakes

For as much as I bake, I don’t seem to do a lot of baking just for the sake of baking. Something’s always either good blog fodder, a project, or treats for the work place. As it seems that a fair number of us are (for lack of a better word) “dieting” these days, I’ve cut back on bringing in treats and goodies. That, and due to things naturally changing and people coming and going, it’s just not as fun anymore. So I’ve scaled back, and a lot of what I’ve been making lately has been staying home. Jay and the bambino appreciate the homemade snacks, even if they can’t/won’t always eat them before they’re stale or otherwise need to be tossed out.

French Toast Cupcakes

I made these French Toast Cupcakes as a baking-for-the-sake-of-baking project about two weeks ago. I gave the bambino and Jay the option of these or cheesecake, and they wanted cupcakes. They both agreed that the French Toast Cupcakes sounded the best.

French Toast Cupcakes

They combine classic French toast flavors of maple and cinnamon into the cake, and are topped with a simple cream cheese frosting. Jay proclaimed them one of the better cupcakes I’ve made, but I thought they were an okay cinnamon cupcake. They were eaten, so that’s all that matters, I guess!

Yield: 12-16

French Toast Cupcakes

French Toast Cupcakes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


For the Cupcakes:

  • 1 1/2 C flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 C sugar
  • 1/2 C (1 stick) unsalted butter, melted & cooled
  • 2 large eggs
  • 1 tsp. maple extract
  • 1/2 C whole milk

For the Frosting:

  • 1 8-oz. package cream cheese, softened
  • 1/2 C (1 stick) unsalted butter, room temperature
  • 1 tsp. vanilla extract
  • 6 C powdered sugar
  • 1-2 oz. heavy cream


Preheat the oven to 350 degrees F. Line 2 muffin tins with 15 paper liners and set aside.

In a small bowl, whisk together the flour, baking powder, cinnamon and salt.

In a medium mixing bowl, beat the melted butter and sugar. Add the eggs, one at a time. Add in the maple extract. Alternately add the flour mixture and the milk, beginning and ending with the flour.

Using a large (3 Tbsp.) scoop, place the batter in the prepared pans. Bake for 22-25 minutes, or until a tester inserted in the center of several cupcakes comes out clean. Cool in the pans for 10 minutes, then cool completely on wire racks.

To make the frosting, combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 3-4 minutes, until lightened and smooth.

On low speed, begin adding the powdered sugar. After 3 cups have been added, add in the vanilla and one ounce of the heavy cream. Add the remaining powdered sugar. Increase the speed to high, and beat for 1-2 minutes. Add the remaining cream if the frosting is too stiff, and whip again. Decorate cooled cupcakes as desired.

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9 Replies to “French Toast Cupcakes”

  1. Yum – my maple-loving husband would definitely eat these! Speaking of, he still talks about your macarons all wistfully. If you ever feel like making those again ever, he’d totally buy them. ????

    • Well, it’s been awhile since I’ve been to visit you and the little one, eh? And I’ve read making macarons in the summer is usually kind of a bust, because it’s usually too humid. I’ll be in touch. :)

  2. Pingback: French Toast Cupcakes

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