Blueberry French Toast Cupcakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
