Breakfast in a cupcake? Yes please! If you like the cinnamon flavor of french toast, you will love these cupcakes. They are pretty easy to make as well! This is another recipe that I got from The Cupcakery.
French Toast Cupcakes
1.5 cups flour
1.5 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup sugar
1/2 cup unsalted butter – softened
1 tsp. maple extract
1/2 cup milk
Preheat oven to 350°.
Combine flour, baking powder, cinnamon, and salt.
Whisk sugar, butter, and eggs until mixed.
Add the maple extract.
Alternate mixing the flour mixture and the milk into the wet mixture. Beat until smooth.
Pour into cupcake pan.
Bake 20-25 minutes until golden brown (12 minutes for mini cupcakes).
Cool for about 10 minutes and remove from pan.
Maple Cream Cheese Frosting
8 oz. cream cheese – softened
1 cup unsalted butter – softened
Pinch of salt
1 tsp. maple syrup (you can add more to get the desired amount of maple flavoring…I ended up adding more)
4.5 cups confectioners sugar – sifted (it’s important to sift it…if you don’t the frosting will be lumpy)
Cinnamon sugar for dusting
Beat the cream cheese, butter, and salt until creamy.
Add the syrup.
With mixer on low, add the sugar 1/2 cup at a time until mixture is light and fluffy.
Increase mixer speed.
Pipe or spread onto tops of cupcakes.
Sprinkle the cinnamon sugar on top.