French Toast Cupcakes

Well, I registered for the half marathon! How did I celebrate? Run?


No. I made cupcakes. Yummy ones. Ones that you can eat for breakfast and not feel so bad about it (you know I like that!).

As you may remember from my post about the Blueberry Pancake Cupcakes, I’m trying to start a “cupcakes for breakfast” movement. I can really see it catching on, especially with little guys like French Toast Cupcakes running around.

The cupcakes themselves are very much like coffee cake, and if eaten alone, I suppose you could pass them off as such. However, you slap some of this creamy maple buttercream on top and it just takes it to a whole new level. Still tastes coffee cake-y, yet…different. I’m not sure these bad boys really remind me of French toast, per se, but they definitely are breakfast-y (YES! You can add a “y” to anything and make up your own adjectives. True story). They are moist (sorry) and cake-like and for sure need to be eaten with a fork. See? A meal. Breakfast.

It’s basically widely known that anything eaten with a fork is automatically considered a meal.

Or is that just me?

Anyway, eat these with coffee or milk or tea or whatever you drink in the morning. Stick a slab or two of bacon with it and you’re good to go!

Make these for a brunch, even. Or a tea party. Or make them for no reason and you’ll be the most popular person in the room. Guaranteed.

French Toast Cupcakes
makes 24-26 cupcakes
Adapted from Bakingdom

Streusel Ingredients:
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into chunks

Cupcake Ingredients:
3 cups flour
2 cups sugar
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
2 sticks unsalted butter, softened
1 cup sour cream
4 eggs, room temperature
1 tablespoon vanilla

Frosting Ingredients:
2 sticks unsalted butter, softened
4 cups powdered sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/3 cup maple syrup
2 tablespoons heavy cream

To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it up (this will be easier to mix once the butter softens a little with the heat of your hands). Cover and freeze while you make the cupcakes.

To make the cupcakes: Preheat the oven to 350 degrees. Line two cupcake tins with liners and set aside. In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth.
Place about a tablespoon and a half into each of the cupcake liners. Sprinkle the streusel on top, making sure they each get about the same amount of butter chunks. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.  Cool in the pans for a few minutes, then transfer to wire racks to cool completely.

To make the frosting: Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Mix in the vanilla, salt, and syrup. Add the heavy cream and whisk on high speed for 4 minutes. Pipe onto cooled cupcakes.

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