French Toast Cupcakes with Maple Buttercream Frosting

I was full of baking inspiration this week! After getting sick of making the same-old vanilla cupcakes, I wanted to do something exciting. Not a copycat recipe, not something shamelessly stolen from Magnolia Bakery…something somewhat original. And it is very hard to find something that no one else has baked before. There are a lot of creative bakers out there. Even though this recipe has been done, I think this recipe has an edge.

When I came up with this recipe, I tried to think about what makes French toast, French toast: cinnamon, egg, and maple syrup. I added an extra yolk to the cupcake batter, and maple extract to the super-decadent mascarpone frosting, since most stuffed French toast is filled with mascarpone or cream cheese. Okay, the mascarpone frosting didn’t work out, so I adapted the famous Magnolia buttercream to taste like maple syrup!

And these cupcakes taste exactly like French toast. It’s almost a little weird.

But, that means they count as breakfast, right?

French Toast Cupcakes

Recipe after the jump.

French Toast Cupcakes

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs plus one egg yolk, room temperature
1 cup milk
1 1/2 teaspoon cinnamon
3/4 teaspoon vanilla extract
1/4 teaspoon maple extract

Baking Temperature: 350 degrees
Baking Time: 20-25 minutes

  1. Line two muffin tins with cupcake papers.
  2. In a medium bowl, combine the flours and cinnamon. Set aside.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
  4. Add the eggs (including extra yolk), 1 at a time, beating well after each addition.
  5. Add the dry ingredients in 3 parts, alternating with the milk, vanilla, and maple extract. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  6. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  7. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Maple Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
1/2 to 1 teaspoon maple extract to taste

  1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and maple. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
  2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is thick enough to be of good consistency. You may not need to add all of the sugar (note: I ended up using 8 cups of sugar for this recipe.)
  3. Sprinkle with cinnamon for garnish, if desired.
  4. Store at room temperature or else icing will set. Can be stored in an airtight container for 3 days.

10 Responses to French Toast Cupcakes with Maple Buttercream Frosting

  1. Benjamin says:

    Suzy’s French Toast Cupcakes saved my life. I was a good churchgoing, football-playing American boy, until I tried Suzy’s French Toast Cupcakes. Since discovering the intense flavor and psychedelic properties of Suzy’s French Toast Cupcakes, whole new plains of consciousness have become available to me. I can now hear colors and see sound. Last night I discovered that I have the power to become invisible. I have quit my job and stopped going to church because I no longer require money to sustain me, and Suzy’s French Toast Cupcakes provide all the truth and meaning I require in my life.

    • Goca says:

      Love it. I am thinking the apple pie, cinonman roll and pumpkin pie….maybe some of each, or all of one…..in any which case, thankyou so much!! love you

  2. Mo says:

    mmmmmm, these sounds amazing, I may actually have to attempt these. I am sure I am going to love these as much as I love Suzy!

  3. CAPow! says:

    Ridiculously delicious! And perfectly maple-y!

  4. HoopBunny says:

    Definitely the best cupcake I’ve ever had! And as always, deeeelicious frosting! YUM :)

  5. Daisy Arujo says:

    I am so jealous that I am not part of the wonderful world of Suzy’s baking…but am so grateful that she provides so much insight and inspiration that I can do it myself at home.

  6. Barbara says:

    These cupcakes sound delicious so I am planning to make them soon. My youngest daughter loves french toast so I beleive she will love these cupcakes.

  7. Becky says:

    Suzy! I baked a recipe very similar to this in August…mine were called Cinnamon French Toast Cupcakes w/ Maple Cream Cheese Frosting and they were delicious! Tasted just like french toast! I have been getting my recipes either from the Martha Stewart Cupcake book or a blog that I’ve been following. Your baking makes me hungry :-)

  8. Love the picture. It looks simply stunning to me.

  9. Stephanie says:

    These were ridiculously good……I took them to a breakfast-themed holiday party and everyone was raving!! Thanks so much for sharing!!

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