Let’s all just take a moment for French toast.
Ever since I was little, I remember my mom making me and my sister French toast on the weekends. She used challah bread, vanilla, cinnamon, and a mountain of fresh, warm berries and grilled bananas on top. It was absolutely amazing. If you aren’t making your French toast with challah bread, you’re doing it wrong! Go out, buy a loaf, and try again – you will be blown away! Also, try warming up the berries in a pan on the stove or in the microwave. It’s a secret Dale family trick, but I’m sharing it with you all – it’s that good!
These cupcakes are ridiculously good, if I may say so myself. After receiving a request for breakfast-food themed cupcakes, I decided on French toast, because it’s always been a breakfast staple growing up. I started off experimenting with my go-to vanilla cupcake as a base, adding different French toast-y ingredients to give it the perfect flavor. Adding maple syrup, cinnamon, and extra vanilla extract did the trick! After sprinkling each cupcake with a dusting of light brown sugar, I popped them in the oven, and waited for the magic to happen. They came out of the oven perfectly puffed up on top, and still with that classic French toast blend of denseness and lightness!
Above are the cupcakes before frosting them, after baking. You can see how I sprinkled each one with a bit of light brown sugar – it caramelized nicely in the oven, and added another layer of sweetness to the cupcakes. I’d try sprinkling on a little more next time, to create an even thicker layer of caramel deliciousness!
I brought the cupcakes to school to share with my friends. I often do that – or else I would weigh a thousand pounds! They really liked these and have already requested them at birthdays and in-class parties. Two of my friends, Mia and Theo, above, posed for a picture with some sweets in their coincidentally matching dresses! My friends are the absolute cutest, and so supportive of Juliet’s Sweets!
To make French toast frosting, I toyed around with my classic vanilla buttercream frosting, and added different French toast ingredients, like with the cupcakes, to create the perfect flavor. After stirring in maple syrup and cinnamon, it tasted just like french toast! Next time my mom makes French toast, I might whip up a bit of this frosting to coat it with!
After frosting the cupcakes with a swirl (as I usually do), I drizzled some maple syrup on top of each cupcake and tapped on a sprinkling of cinnamon. Doing so added a lot to the presentation of the cupcakes – a few extra minutes of adding on special toppings can take your cupcakes to the next level!
I love the way these pictures turned out, too! In case you were wondering, I take all of the pictures on this blog myself with a Nikon D-5 (except the pictures of me on the About page – they were taken by my mom). It’s a pretty old camera, but it has always worked well for me! I’m still experimenting with photography, but I’ve really enjoyed capturing my sweets on camera!
So, enjoy the cupcakes and let me know if you make them in the comments section below!
Vanilla French Toast Cupcakes with Maple Cinnamon Buttercream Frosting
Prep time: 15 minutes
Cook time: 16 minutes
Yield: 24 (relatively large) cupcakes
- 3 cups all purpose flour
- 1 3/4 cup sugar
- 2 1/2 tsp baking powder
- 1 tsp kosher salt
- 1 cup butter, softened, cut into 1/2 inch cubes (2 sticks)
- 4 large eggs
- 1 cup milk (of any kind – soy/almond/regular)
- 2 tsp vanilla
- 3 sticks butter, softened
- 5 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons maple syrup
- 1 tablespoon cinnamon
- Pinch of salt
- Preheat oven to 350*F and line cupcake pan with cupcake liners.
- In the bowl of a stand mixer, combine the first 4 ingredients (flour, sugar, baking powder, and salt) with paddle attachment.
- On low speed of the mixer, drop in 2 cubes of butter at a time until incorporated. The butter should look like thick sand.
- Add the eggs one at a time on low speed. Scrape down the sides of the bowl.
- With the mixer still on low speed, pour in milk and vanilla in a slow stream. Turn mixer to medium speed and beat the batter for 2 minutes until smooth. The batter will be quite thick – it should be! It’s what makes the cupcakes both dense and fluffy!
- Fill cupcake liners 2/3 full (I use an overfilled tablespoon to measure) and bake for 15-20 minutes until a toothpick inserted comes out clean.
- Let the cupcakes cool completely before frosting (I cannot stress this enough! If you don’t, your frosting will melt right off into a sticky mess!)
- Using a paddle attachment in the bowl of a stand mixer, whip up the softened butter until almost completely white and fluffy, about 2 minutes. Scrape down the sides of the bowl.
- With the mixer on medium/low speed, add in the powdered sugar 1 cup at a time, until completely incorporated. Add in the vanilla and maple syrup.
- Blend in the cinnamon and salt.
- Fill a prepared piping bag with a star tip (or whatever tip you choose) and frost each cupcake with a swirl.