French Toast Cupcakes

french toast cupcakesMany times, I’ve scrolled past recipes for French toast cupcakes, thinking eh, can they really be that good? Yes. They can be, and absolutely are, really that good.

If you’re skeptical about this adaptation of a breakfast classic, think about it this way: these treats combine a cinnamon nutmeg cupcake – so right there, you’re off to a great start – with a maple buttercream frosting for a wonderful blend of sweet and spicy cupcake goodness. You could certainly sprinkle on some crispy bacon pieces if you like, but I left mine plain for a more mellow creation.

This recipe makes a huge batch, enough for 2 dozen cupcakes and one 8-inch round cake or at least 3 dozen cupcakes.

Cinnamon Nutmeg Cupcakes


  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 4 tablespoons butter, softened
  • 1/4 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups sour milk*

*To make sour milk, place 1 tablespoon and 3/4 teaspoon white vinegar in a glass measuring cup and add enough milk to make 1 1/4 cups total. Stir; let stand for 5 minutes before using.


Preheat oven to 350 degrees. Line cupcake pans with paper liners.

In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and nutmeg.

In a mixing bowl, beat butter and shortening on medium speed for about 1 minute. Add sugar and vanilla and cream together until well-combined, scraping the sides of the bowl as necessary.

Add eggs, one at a time, beating well after each addition.

Add flour mixture and sour milk alternatively, beginning and ending with the flour and beating until just combined after each addition.

Using a 2-inch cookie scoop, scoop batter into prepared pans, filling cupcake wells about half full.

Bake for 16-18 minutes, until a cake tester comes out clean.

Cool in pans for a few minutes, then remove from pans and cool completely on wire racks before frosting.

Maple Buttercream


  • 1 cup butter, softened
  • 4 cups powdered sugar**
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup pure maple syrup

In a mixing bowl, beat butter on medium speed for about 2 minutes. Scrape down the bowl and add the powdered sugar, all at once, then beat on low speed until the sugar is fully incorporated into the butter; this will take several minutes.

Add salt, vanilla, and maple syrup, then beat on medium speed for about 3-4 minutes, until very light and fluffy, scraping the sides of the bowl very well at least a few times.

Fit a large piping bag with a Wilton 1M tip and pipe blobs of frosting onto each cupcake.

Store in an airtight container for up to 3 days.

**In most cases, I sift my powdered sugar before I use it in buttercream, but it’s not necessary in this case unless you really, really want to do so. This recipe is adapted from one I found at, and she didn’t advise sifting, so I didn’t bother and the frosting turned out perfectly.