Best 8 French Toast Cupcakes Recipes

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Indulge in a delightful fusion of breakfast and dessert with our delectable French Toast Cupcakes. These bite-sized treats are a playful twist on the classic French toast, offering a unique and satisfying experience. Each cupcake boasts a tender, fluffy interior enveloped in a crispy, golden-brown crust, reminiscent of your favorite morning meal. Topped with a luscious maple glaze and a sprinkle of powdered sugar, these cupcakes are a symphony of flavors that will tantalize your taste buds.

Our collection of French Toast Cupcake recipes caters to a variety of preferences and dietary needs. From the classic French Toast Cupcakes with their simple yet irresistible charm to the decadent Chocolate Chip French Toast Cupcakes that pack a punch of chocolatey goodness, there's a recipe for every palate. For those seeking a healthier alternative, our recipe for Whole Wheat French Toast Cupcakes offers a nutritious twist without compromising on taste.

And if you're looking for a truly indulgent treat, our Caramel Apple French Toast Cupcakes are sure to hit the spot. With a sweet and gooey caramel apple filling and a dollop of whipped cream, these cupcakes are a celebration in every bite. With step-by-step instructions and helpful tips, our recipes make it easy to create these delightful cupcakes in the comfort of your own kitchen.

Let's cook with our recipes!

MAPLE FRENCH TOAST AND BACON CUPCAKES



Maple French Toast and Bacon Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 12 cupcakes

Number Of Ingredients 22

1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners' sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped (optional)

Steps:

  • Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
  • In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
  • Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
  • Meanwhile, prepare the glaze: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

MAPLE FRENCH TOAST AND BACON CUPCAKES



Maple French Toast and Bacon Cupcakes image

This recipe won Food Network magazines first 'secret-ingredient recipe contest'. The secret ingredient was Maple Syrup. Kara Sow created this delicious winner!

Provided by Ashbow

Categories     Dessert

Time 1h40m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 22

1 cup all-purpose flour
1 cup cake flour
1 (4 ounce) box vanilla instant pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup bacon, chopped and cooked
1 (8 ounce) package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners' sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 slices bacon, cooked and chopped (optional)

Steps:

  • Preheat oven to 325 degrees F.
  • Place paper liners in a 12-cup muffin tin.
  • Prepare the cupcakes:
  • Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
  • In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy.Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half. mixing after each addition and ending with flour.Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
  • Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes.
  • Cool completely.
  • Meanwhile, prepare the frosting:.
  • Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

FRENCH TOAST CUPCAKES



French Toast Cupcakes image

I like to crumble a few slices of bacon over the top of these cupcakes after I frost them. They taste like Sunday Brunch.-Jenny Weaver, Glendale, Arizona

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 18

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/3 cups buttermilk
MAPLE BUTTERCREAM FROSTING:
1/2 cup butter, softened
1/4 cup shortening
1/2 cup maple syrup
Dash salt
2-1/2 cups confectioners' sugar
6 bacon strips, cooked and crumbled, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternately with buttermilk, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and shortening until fluffy. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost cupcakes. Sprinkle with bacon if desired.

Nutrition Facts : Calories 334 calories, Fat 14g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.

FRENCH TOAST CUPCAKES



French Toast Cupcakes image

Add cinnamon, vanilla and maple-flavored frosting to yellow cake mix for French-toast-inspired cupcakes that are perfect any time of the day.

Provided by By Jessica Walker

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 10

Reynolds™ Baking Cups
1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1/3 cup butter, softened
3 cups powdered sugar
3 tablespoons milk
1 teaspoon maple extract
Crumbled cooked bacon

Steps:

  • Heat oven to 350°F. Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for cupcakes, using water, oil and eggs, and adding cinnamon and vanilla.
  • In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Gradually beat in milk and maple extract on medium speed until fluffy.
  • Pipe or spread frosting on cooled cupcakes. Sprinkle tops with bacon.

Nutrition Facts : ServingSize 1 Serving

FRENCH TOAST CUPCAKES



French Toast Cupcakes image

This is a good breakfast appetizer for when you have company! Cool cupcakes for 1 hour before frosting and decorating.

Provided by ajrock11

Categories     Desserts     Cakes     Cupcake Recipes

Time 35m

Yield 24

Number Of Ingredients 13

1 ¼ cups all-purpose flour
⅔ cup milk
½ cup yogurt
½ cup white sugar
½ cup butter, melted
½ cup raisins
⅓ cup dark brown sugar
2 tablespoons maple syrup, or more to taste
1 ½ teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • Whisk flour, milk, yogurt, white sugar, butter, raisins, brown sugar, maple syrup, vanilla extract, baking powder, cinnamon, baking soda, and salt together in a bowl until a batter forms. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts : Calories 106.4 calories, Carbohydrate 16.5 g, Cholesterol 11 mg, Fat 4.1 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 124.7 mg, Sugar 10.6 g

MAPLE FRENCH TOAST & BACON CUPCAKES RECIPE - (5/5)



Maple French Toast & Bacon Cupcakes Recipe - (5/5) image

Provided by á-3443

Number Of Ingredients 24

For the Cupcakes:
1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)
For the Frosting:
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners' sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped (optional)

Steps:

  • Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk. In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon. Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely. Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners'sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

OVERNIGHT CINNAMON FRENCH TOAST CUPCAKES



Overnight Cinnamon French Toast Cupcakes image

Mini-cakes conquer breakfast! These individually sized cups feature cinnamon swirl raisin bread and a crumbly streusel topping. Prep the day before to make this dish a brunch-time breeze.

Provided by By Megan DeKok

Categories     Breakfast

Time 9h20m

Yield 30

Number Of Ingredients 17

1 loaf Cinnamon Swirl Raisin Bread
30 nut cups or party cups
Fresh berries (sliced strawberries, blueberries or raspberries)
1 1/2 cups fat-free (skim) milk
1 1/2 cups whole milk
1/2 cup whipping cream
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla
1 vanilla bean, split, scraped
3 eggs, beaten
3/4 cup Gold Medal™ all-purpose flour
1/4 cup granulated sugar
Dash salt
1/3 cup butter
Real maple or maple-flavored syrup
Powdered sugar

Steps:

  • Cut bread into cubes; place on ungreased cookie sheet. Cover with clean tea towel to dry out a bit.
  • Place nut cups on large cookie sheet. Place a few berries in each cup.
  • While bread cubes are drying out, in 2-quart saucepan, heat both milks, cream, 1/2 cup granulated sugar, the cinnamon, vanilla and vanilla bean 5 minutes or until warm throughout, stirring constantly. Set aside to steep 30 minutes. Remove vanilla bean. Beat eggs into mixture.
  • Dunk bread cubes into milk-egg mixture; divide evenly among nut cups. Repeat with all of the bread. Cover unbaked French toast tightly; refrigerate at least 8 hours or overnight.
  • Heat oven to 350°F. Remove French toast from refrigerator; uncover. In small bowl, stir together flour, 1/4 cup granulated sugar and the salt. With fork or fingers, cut in or rub butter into flour mixture until it resembles crumbs. Sprinkle Streusel Topping over French toast.
  • Bake 30 to 35 minutes. Remove from oven; drizzle each with maple syrup. Sprinkle with powdered sugar. Serve warm.

Nutrition Facts : ServingSize 1 Serving

FRENCH TOAST CUPCAKES



French Toast Cupcakes image

Make and share this French Toast Cupcakes recipe from Food.com.

Provided by TeksGlutes

Categories     Dessert

Time 40m

Yield 14 Cupcakes

Number Of Ingredients 13

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
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

Steps:

  • 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.

Nutrition Facts : Calories 341.3, Fat 13.5, SaturatedFat 8.2, Cholesterol 62.7, Sodium 201.8, Carbohydrate 52.5, Fiber 0.5, Sugar 40.6, Protein 4

Tips:

  • Use stale bread: Stale bread will absorb the egg mixture better, resulting in a more flavorful and moist cupcake.
  • Whisk the eggs and milk thoroughly: This will help to create a smooth and even batter.
  • Add flavorings: You can add various flavorings to the batter, such as vanilla extract, cinnamon, nutmeg, or maple syrup.
  • Don't overfill the cupcake liners: The cupcakes will rise during baking, so only fill the liners about 2/3 full.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean: This will ensure that the cupcakes are cooked through.

Conclusion:

French toast cupcakes are a delicious and easy-to-make breakfast or brunch treat. With a few simple ingredients, you can create a batch of fluffy, flavorful cupcakes that are sure to please everyone. So next time you're looking for a fun and unique way to enjoy French toast, give these cupcakes a try!

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