Blueberry French Toast Cupcakes Recipe

Introduction

These Blueberry French Toast Cupcakes bring together the best flavors of a classic brunch favorite in a convenient, handheld treat. Bursting with fresh blueberries and topped with a luscious maple frosting, they are perfect for breakfast or dessert.

Ingredients

• 1 cup fresh blueberries
• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour (sifted)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons cinnamon
• pinch of nutmeg
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 3/4 cups sugar
• 4 large eggs, at room temperature
• 1/4 cup pure maple syrup
• 2 teaspoons vanilla
• 1 1/4 cups milk
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature (for frosting)
• 4 cups confectioners’ sugar, sifted (plus extra as needed)
• 2 tablespoons pure maple syrup (for frosting)
• 1 tablespoon vanilla extract (for frosting)
• pinch of salt (for frosting)
• blueberries (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two standard muffin tins with paper liners. Evenly divide the fresh blueberries among the muffin cups, placing a few blueberries at the bottom of each. Set aside.
2. Step 2: Sift together the all-purpose flour, cake flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. This ensures even distribution of the spices and leavening agents.
3. Step 3: In a large mixing bowl fitted with the paddle attachment, cream the unsalted butter and sugar on medium-high speed until the mixture is pale and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition and scraping down sides as needed. Stir in the maple syrup and vanilla.
4. Step 4: Reduce the mixer speed to low. Add the sifted flour mixture in three batches, alternating with two additions of milk, beginning and ending with the flour. Beat just until combined after each addition to avoid overmixing.
5. Step 5: Divide the batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking. Let cupcakes cool in the pans for 5 to 10 minutes, then transfer to a wire rack to cool completely.
6. Step 6: To prepare the frosting, beat the unsalted butter in a clean bowl on medium speed for about 5 minutes until creamy. Gradually add the sifted confectioners’ sugar on low speed until incorporated. Mix in the maple syrup, vanilla extract, and salt. Increase speed to medium-high and beat for another 4 minutes until light and fluffy.
7. Step 7: Pipe or spread the frosting onto each cooled cupcake. Garnish with fresh blueberries and a dusting of confectioners’ sugar if desired. Serve and enjoy!

Tips & Variations

• Use frozen blueberries if fresh are unavailable; just toss them in a little flour to prevent sinking.
• For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter.
• Add a splash of orange zest to the batter for a citrusy twist that complements the blueberries.
• If you don’t have a piping bag, simply spread the frosting with a butter knife.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow them to come to room temperature before serving. The frosting may firm up in the fridge, so you can gently warm the cupcakes slightly in the microwave if you prefer a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter or frosting ahead of time?

You can prepare the cupcake batter and bake in advance, storing cooled cupcakes in an airtight container for up to 2 days. The frosting is best made fresh but can be kept refrigerated for 3 days; just beat it again before frosting.

Can I freeze these cupcakes?

Yes, freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature before frosting. You can also freeze frosted cupcakes, but the texture of the frosting may change slightly upon thawing.

Blueberry French Toast Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

Delight in these Blueberry French Toast Cupcakes, a luscious blend of fluffy cake infused with cinnamon and nutmeg, studded with fresh blueberries, and topped with a creamy maple buttercream frosting. Perfect for brunch or a sweet treat any time of day, these cupcakes capture the warm, comforting flavors of classic French toast in an easy-to-serve cupcake form.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 cup fresh blueberries
• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour (sifted)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons cinnamon
• Pinch of nutmeg
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 3/4 cups sugar
• 4 large eggs, at room temperature
• 1/4 cup pure maple syrup
• 2 teaspoons vanilla extract
• 1 1/4 cups milk

Maple Buttercream Frosting

• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 4 cups confectioners’ sugar, sifted (plus extra for dusting if desired)
• 2 tablespoons pure maple syrup
• 1 tablespoon vanilla extract
• Pinch of salt
• Fresh blueberries for topping

Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line two standard muffin tins with paper cupcake liners. Place a few fresh blueberries at the bottom of each lined cup. Set the pans aside while you prepare the batter.
2. Mix dry ingredients: Sift together the all-purpose flour, cake flour, baking powder, salt, cinnamon, and a pinch of nutmeg in a medium bowl. This ensures even distribution of leavening and spices.
3. Cream butter and sugar, then add eggs and flavorings: In the bowl of an electric mixer fitted with the paddle attachment, cream the room temperature butter and sugar on medium-high speed until the mixture is pale and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Then mix in the pure maple syrup and vanilla extract.
4. Combine dry and wet ingredients: Reduce the mixer speed to low. Add the sifted dry ingredients to the butter mixture in three batches, alternating with two additions of milk. Beat just until each addition is incorporated to maintain a tender crumb.
5. Fill cupcake liners and bake: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake for about 20 minutes, rotating the pans halfway through to ensure even baking. Test for doneness by inserting a toothpick in the center; it should come out clean. Let the cupcakes cool in the pans for 5 to 10 minutes before transferring them to a wire rack to cool completely.
6. Prepare the maple buttercream frosting: In a clean mixing bowl fitted with the paddle attachment, beat the butter on medium speed for about 5 minutes until smooth and creamy. Gradually add the sifted confectioners’ sugar on low speed to avoid a sugar cloud, then add the pure maple syrup, vanilla extract, and a pinch of salt. Beat on medium-high speed for 4 more minutes until the frosting is light and fluffy.
7. Frost and garnish: Using a piping bag or a knife, spread or pipe the maple buttercream frosting onto each cooled cupcake. Garnish with fresh blueberries on top and dust with additional sifted confectioners’ sugar if desired. Serve and enjoy your Blueberry French Toast Cupcakes!

Notes

• For best results, use room temperature eggs and butter to ensure proper creaming and mixing.
• You can substitute cake flour with an equal amount of all-purpose flour minus 2 tablespoons per cup and add 2 tablespoons cornstarch for a similar texture if cake flour is unavailable.
• Ensure not to overmix the batter once the flour is added to prevent dense cupcakes.
• Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
• These cupcakes store well in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• For a dairy-free version, substitute butter with vegan butter and milk with a plant-based milk alternative.

Keywords: blueberry cupcakes, french toast cupcakes, maple buttercream, brunch cupcakes, cinnamon cupcakes, breakfast dessert