Prep 15 mins
Cook 25 mins
An amazing recipe from Recipe from Julie Hasson's 125 Best Cupcake Recipes
Make and share this French Toast Cupcakes recipe from Food.com.
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1 cup sugar
- 1⁄2 cup unsalted butter, melted and then cooled
- 2 eggs
- 1 teaspoon maple extract
- 1⁄2 cup milk
Cinnamon Cream Cheese Frosting
Makes 3 cups
- 1 (8 ounce) package reduced-fat cream cheese, at room temperature
- 4 tablespoons butter, at room temperature
- 3 cups confectioners' sugar, sifted
- 1 teaspoon ground cinnamon
- Preheat oven to 350'F and line baking pan with paper liners.
- Mix together flour, baking powder, cinnamon and salt in a small bowl.
- In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
- Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
- Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
- Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.
- Cinnamon Cream Cheese Frosting:.
- Place the cream cheese and butter in a large mixing bowl.
- Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine.
- Add the confectioners' sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute.
- Add the cinnamon, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.
Love love love this recipe. Making more tonight!!! That's my picture! I didn't have maple extract so I substituted vanilla extract and added brown sugar and cinnamon on top and drizzled hot maple syrup over them for maple.
These are pretty good. The maple and cinnamon does give a faint hint of french toast, but you almost have to be thinking "french toast" in order to notice it. 20 minutes was a bit too long for mine, they got overcooked, but they were still very edible if not light and fluffy like I'd been hoping for. The icing, on the other hand, was trouble. It tasted fantastic, but was very runny even after I refrigerated it - I'd recommend cutting the amount of cream cheese in half, or doubling the powdered sugar (or maybe both! I was running out of time so I just left mine runny and stuck the cupcakes in the fridge...). Overall these were pretty decent cupcakes, but not quite the to-die-for recipe I was looking for.