French Toast Cupcakes

There’s something about the smell of cinnamon and warm maple drifting from the oven that makes the whole kitchen feel like Sunday morning.

These French Toast Cupcakes are a cozy dessert disguised as breakfast—soft, golden cake with a hint of nutmeg, crowned with creamy frosting that tastes like whipped maple butter.

They come together quickly, perfect when you need something special in under an hour.

They’re ideal for sweet-tooth fans, brunch lovers, and busy hosts who want an impressive treat without fussy steps. I first made them on a rushed Saturday when friends announced a last-minute visit. No time for a full brunch spread, but a batch of these cupcakes turned my bare table into something welcoming and warm.

They’ve been my go-to for casual gatherings, holiday mornings, and those late-night “I need something cozy” cravings ever since.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers cozy French toast flavor in a fun handheld dessert.
• Combines tender cinnamon cupcakes with maple-soaked, ultra-moist crumb.
• Crowns each cupcake with tangy cinnamon-maple cream cheese frosting.
• Offers optional bacon topping for that sweet-and-salty brunch twist.
• Uses simple ingredients yet feels special-occasion worthy for guests.

Ingredients

• 1 1/2 cups all-purpose flour — spoon and level for accurate measuring
• 1 1/2 teaspoons baking powder — make sure it’s fresh for proper rise
• 1/2 teaspoon ground cinnamon — use a warm, sweet variety like Ceylon
• 1/4 teaspoon ground nutmeg — freshly grated gives better aroma
• 1/4 teaspoon fine salt — balances sweetness in the batter
• 1/2 cup unsalted butter, softened — bring to room temp for easy creaming
• 3/4 cup granulated sugar — standard white sugar for light crumb
• 2 large eggs, room temperature — room temp helps batter emulsify
• 1 teaspoon vanilla extract — pure extract for best flavor
• 1/2 teaspoon maple extract (optional) — boosts “French toast” flavor
• 1/2 cup whole milk, room temperature — adds moisture and richness
• 1/4 cup sour cream, room temperature — keeps cupcakes extra tender
• 1/3 cup whole milk — base for the French toast soak
• 2 tablespoons pure maple syrup — choose Grade A for richer flavor
• 1/2 teaspoon ground cinnamon — whisk well so it doesn’t clump
• 1/2 cup unsalted butter, softened — for a smooth, creamy frosting base
• 4 ounces cream cheese, softened — full-fat for best texture
• 2 1/2 cups powdered sugar, sifted — sifting prevents lumpy frosting
• 1 teaspoon vanilla extract — rounds out the maple-cinnamon notes
• 1 tablespoon pure maple syrup — gives distinct maple sweetness
• 1/2 teaspoon ground cinnamon — adjust to taste for more spice
• 1 pinch fine salt — sharpens overall frosting flavor
• 2 tablespoons granulated sugar — for a light cinnamon-sugar crunch
• 1/2 teaspoon ground cinnamon — mix with sugar for topping
• 1/4 cup crispy cooked bacon, crumbled (optional) — cook until very crisp
• 2 tablespoons maple syrup, for drizzling (optional) — drizzle just before serving

Step-by-Step Method

Prep the Pan

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. Lightly mist the liners with nonstick spray if you like a cleaner release. Set the pan aside on a sturdy baking sheet for easier handling.

Clear your workspace and gather all ingredients and equipment before you start mixing.

Combine the Dry Ingredients

Whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Break up any lumps and make certain the spices are evenly distributed.

Set this dry mixture aside. Keeping the dry ingredients well mixed helps the cupcakes rise evenly and make certain each bite has consistent flavor and texture.

Cream Butter & Sugar

Beat the softened butter and granulated sugar in a large mixing bowl with a hand or stand mixer. Mix on medium speed for 2–3 minutes until the mixture is light, fluffy, and pale.

Scrape down the bowl once or twice. Proper creaming helps incorporate air, giving you light, tender cupcakes instead of dense ones.

Add Eggs & Extracts

Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Add the vanilla extract and maple extract, if using, and mix until smooth.

Scrape down the sides and bottom of the bowl again. Make certain no streaks of egg remain before moving on, as this affects texture and structure.

Mix Milk & Sour Cream

Stir together the whole milk and sour cream in a small bowl until completely smooth with no lumps. Use a spoon or small whisk.

Combining these before adding to the batter helps them incorporate more evenly. Make certain they’re at room temperature to avoid shocking the butter mixture and causing it to curdle.

Alternate Dry & Wet Additions

Add half of the dry ingredients to the butter mixture and mix on low just until combined. Pour in all the milk–sour cream mixture and blend briefly.

Add the remaining dry ingredients and mix again on low until no dry streaks remain. Stop as soon as everything is incorporated to keep the crumb tender.

Fill the Cupcake Liners

Divide the batter evenly among the 12 prepared liners, filling each about two-thirds full. Use a scoop or spoon for even portions.

Smooth the tops lightly if needed. Avoid overfilling so the cupcakes don’t overflow while baking. Tap the pan gently on the counter to release any large air bubbles.

Bake the Cupcakes

Place the muffin tin in the preheated oven and bake for 16–18 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs.

Rotate the pan once if your oven bakes unevenly. Remove the pan when the tops spring back lightly.

Make the French Toast Soak

Whisk together the whole milk, maple syrup, and ground cinnamon in a small bowl while the cupcakes bake. Stir until the cinnamon is evenly dispersed and no streaks remain.

Set the mixture aside at room temperature. This soak will add moisture and infuse the baked cupcakes with a classic French toast flavor.

Cool & Soak the Cupcakes

Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack. While still slightly warm, poke several small holes in each cupcake with a toothpick.

Spoon about 1 teaspoon of the French toast soak over each cupcake, letting it seep in. Allow the cupcakes to cool completely before frosting.

Beat Butter & Cream Cheese

Prepare the frosting by beating the softened butter and cream cheese together in a large bowl. Use a mixer on medium speed until the mixture is smooth, creamy, and free of lumps.

Scrape down the sides and bottom of the bowl. This step makes certain a silky base so the powdered sugar blends in without clumping.

Finish the Frosting

Gradually add the sifted powdered sugar, mixing on low at first to avoid a sugar cloud. Once incorporated, increase speed until the frosting is fluffy.

Beat in the vanilla extract, maple syrup, cinnamon, and a pinch of salt. Adjust consistency if needed with more sugar or a few drops of milk until pipeable and smooth.

Mix the Cinnamon-Sugar Topping

Combine the granulated sugar and ground cinnamon in a small bowl. Stir until the color is uniform and the cinnamon is evenly dispersed.

This mixture will add a sweet, crunchy finish to the frosted cupcakes. Keep it nearby for quick sprinkling once the cupcakes are decorated and ready for serving.

Frost & Garnish the Cupcakes

Transfer the frosting to a piping bag fitted with a large round or star tip, or use a spatula to spread it generously over each cooled cupcake. Sprinkle lightly with the cinnamon-sugar mixture.

Add crumbled crispy bacon on top if using. Just before serving, drizzle a small amount of maple syrup over each cupcake.

Ingredient Swaps

• Use gluten-free all-purpose flour (1:1 blend) for a gluten-free version; check that baking powder is GF too.
• Substitute plant-based butter, dairy-free milk, and a thick dairy-free yogurt for the sour cream to make the cupcakes dairy-free; use vegan cream cheese for the frosting.
• Swap maple extract with extra vanilla or a touch of almond extract if maple extract isn’t available.
• Use light brown sugar instead of granulated for a deeper “French toast” flavor, or omit bacon and use toasted pecans or walnuts for a non-pork crunch.

You Must Know

– Scale – For a larger batch (24 cupcakes), double every ingredient by weight if possible and divide into two pans on the center rack, rotating front-to-back at about 10 minutes.

Check doneness starting at 15 minutes, since two pans can change oven heat flow slightly.

Serving Tips

• Serve on a platter lined with parchment, drizzled lightly with maple just before serving.
• Pair with hot coffee, chai, or a cinnamon latte for a brunch-style dessert.
• Garnish plates with fresh berries or orange segments to balance the sweetness.
• Add mini skewers of crispy bacon on top for a playful, brunch-inspired presentation.
• Dust plates with powdered sugar and cinnamon for a “French toast” restaurant-style look.

Storage & Make-Ahead

French Toast Cupcakes keep in the fridge, covered, for up to 4 days.

Bring to room temperature before serving for best flavor.

For make-ahead, bake and cool cupcakes, then refrigerate frosting separately.

Unfrosted cupcakes freeze well up to 2 months.

Thaw, soak, and frost just before serving.

Reheating

Reheat cupcakes gently: in microwave at 50% power for 8–12 seconds.

In oven at 300°F (150°C) for 5–7 minutes.

Or briefly steam, covered, over low stovetop heat.

Brunch Menus and Memories

When I set these French Toast Cupcakes on the table, they slip right into that lazy-Sunday rhythm—coffee brewing, sunlight pooling across the plates, and the soft clink of forks against china.

I love watching everyone pause mid-conversation when that first breath of cinnamon, maple, and butter drifts across the room.

You know that moment when brunch stops being a meal and becomes a memory? That’s where these live for me—next to the fruit salad in a cracked ceramic bowl, beside the salty bacon and a pitcher of orange juice sweating on the table.

I’ve served them for birthdays, snow-day pajamas, and “just because” mornings, and they always taste like small, golden excuses to linger a little longer together.

Final Thoughts

Give these French Toast Cupcakes a try and see how quickly they disappear—warm spices, maple, and that creamy frosting are hard to resist.

Feel free to tweak the cinnamon, maple, or toppings to make them your own little brunch-inspired treat.

Frequently Asked Questions

Can I Make These French Toast Cupcakes Gluten-Free Without Changing the Texture?

Yes, you can, but texture may shift slightly. I’d use a good 1:1 gluten-free blend, sift it well, and add an extra tablespoon of milk, so your batter still feels lush, silky, and spoonable.

How Can Kids Help Safely With This Cupcake Recipe?

Kids can safely whisk, stir, and sprinkle while you handle hot pans and sharp tools. I’d let them line tins, mix batter, poke cooled cakes, and shower cinnamon-sugar like gentle snow over warm, sweet crumbs.

What Drinks Pair Best With French Toast Cupcakes Besides Coffee?

I’d pour cold vanilla milk, spiced chai, or maple-sweetened black tea. Imagine you sipping, warm mug in hand, cinnamon steam swirling, while the cupcake’s buttery crumb and frosting melt softly against those creamy, gently spiced sips.

Can I Scale This Recipe for a Large Brunch Crowd or Catering?

You can absolutely scale this recipe; I’d bake in batches, weighing ingredients for accuracy. Picture trays of warm, spiced cakes, maple-scented steam curling up as you line them in neat, glistening rows.

How Do I Decorate These Cupcakes for Holidays or Special Occasions?

You can dress them up seasonally: I’d swirl tall frosting peaks, dust with spiced sugar “snow,” tuck in sugared cranberries or pastel sprinkles, then finish with warm maple drizzle so each bite feels like candlelit comfort.