French Toast Cupcakes
Equipment
- 1 Muffin tin (12-cup)
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 hand mixer or stand mixer
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 piping bag with large round or star tip (optional)
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract optional
- 1/2 cup whole milk room temperature
- 1/4 cup sour cream room temperature
- 1/3 cup whole milk
- 2 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter softened
- 4 ounce cream cheese softened
- 2 1/2 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1 pinch fine salt
- 2 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup crispy cooked bacon crumbled optional
- 2 tablespoon maple syrup for drizzling optional
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl whisk together flour, baking powder, cinnamon, nutmeg, and salt, then set aside.
- In a large bowl beat softened butter and granulated sugar with a mixer until light and fluffy, about 2 to 3 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition, then mix in vanilla and maple extracts.
- In a small bowl stir together milk and sour cream until smooth.
- Add the dry ingredients to the butter mixture in two additions, alternating with the milk-sour cream mixture, beginning and ending with dry ingredients, and mix just until combined.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
- While cupcakes bake, whisk together milk, maple syrup, and cinnamon for the French toast soak and set aside.
- Remove cupcakes from oven, let cool in the pan for 5 minutes, then transfer to a wire rack.
- While cupcakes are still slightly warm, poke several small holes in each with a toothpick and spoon about 1 teaspoon of the French toast soak over each cupcake, then let cool completely.
- For the frosting, beat softened butter and cream cheese together until smooth and creamy.
- Gradually add powdered sugar, beating on low at first then increasing speed until fully incorporated and fluffy.
- Beat in vanilla, maple syrup, cinnamon, and salt until the frosting is smooth and pipeable.
- In a small bowl mix granulated sugar and cinnamon for the optional cinnamon-sugar topping.
- Once cupcakes are completely cool, transfer frosting to a piping bag and pipe swirls on top of each cupcake or spread with a spatula.
- Sprinkle each frosted cupcake lightly with cinnamon-sugar and top with crumbled bacon if using.
- Drizzle a little maple syrup over the tops just before serving if desired.
Notes
For best flavor, let the soaked, frosted cupcakes rest about 20 minutes so the spices and maple can meld into the crumb, and keep them chilled if your kitchen is warm since the cream cheese frosting softens easily. Use room-temperature ingredients for a smoother batter and avoid overmixing once the flour is added to keep the cupcakes tender. If you prefer a stronger “French toast” note, increase the cinnamon slightly or add a pinch of allspice, and if making ahead, store the cupcakes (unfrosted) in an airtight container at room temperature and refrigerate the frosting separately, then assemble and add any maple drizzle or bacon right before serving to maintain the best texture.
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