French Toast Cupcakes with Maple Buttercream

Confession time (again): I don’t like French toast. I’m not sure what it is about it, but I’ve never been a huge fan. Same goes for maple syrup- 1 well-intentioned, syrup covered waffle from an aunt following a sleepover when I was about 7 or 8 years old ruined me for the sticky sweet condiment. When I found this recipe, however, I knew I’d have to give it a try. It’s one of those classic flavor combinations folks just seem to love. Let me tell you, the cupcake version did not disappoint! Vanilla cake full of fall spices topped with buttery brown sugar streusel, finished off with an air maple buttercream? Sure to please the French toast lover in your life. This cake is pretty sweet so you can leave off the dusting of confectioners’ sugar- I just liked the way it looked. 😊 Happy baking! 


For the streusel:

  • 1/2 cup brown sugar, packed
  • 1 tbsp sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 5 tbsps cold unsalted butter, cut into chunks

For the cupcakes:

  • 3 cups all-purpose flour 
  • 2 cups sugar
  • 1 tbsp baking powder
  • 2 tsps cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 2 sticks unsalted butter, softened but still cool
  • 1 cup sour cream or plain yogurt
  • 4 eggs, at room temperature
  • 1 tbsp vanilla extract

For the frosting:

  • 2 sticks unsalted butter, softened
  • 4 cups confectioners’ sugar, plus more for sprinkling if desired
  • 1 1/2 tsps vanilla
  • 1/2 tsp salt
  • 1/3 cup maple syrup 
  • 2 tbsps heavy cream


Begin by preheating oven to 350 degrees Fahrenheit and lining cupcake tins with liners, about 24. First, make the streusel. In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it. Cover and refrigerate until ready to use. 

In the bowl of your stand mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well on medium-low speed, until the mixture is smooth, about 30 seconds.

Place three tablespoons of batter In each liner, then sprinkle with streusel. Bake for 20 minutes, turning your tin(s) halfway through baking. Transfer to cooling rack.  


(Wow, I was slacking on the photo taking for this recipe! 😁)

While your cupcakes are cooling, prepare the frosting. In a clean stand mixer bowl, beat the butter on high speed until light and fluffy (about 2 minutes). Slowly add the sugar, 1 cup at a time, until combined. Add the vanilla, salt, and syrup.  


Finally, add the heavy cream and beat on high until smooth and fluffy, or about 4 minutes. Pipe onto cooled cupcakes and sprinkle with additional confectioners’ sugar, if desired. 


Recipe adapted slightly from Bakingdom.


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