Day 234 – French Toast Cupcakes

22 Mar

To be more precise, Streusel Topped French Toast Cupcakes with Maple Buttercream (recipe below from Bakingdom).  I mean.  Yum, right?  What’s not to love?!  (I knew you’d agree with me.)

Cinnamon-cupcake     Mini-Cinnamon-Cupcake

The cupcakes are squishy and a little muffin-like with a nice crunch on the top. They have a strong cinnamon-nutmeg flavor. I would personally prefer a little less nutmeg, but it’s quite yummy. They taste like a spice donut. Sweet and spicy.


The frosting is fluffy and light. Make sure to follow the directions so that it gets airy. It’s sweet with just a hint of that maple syrup flavor. It’s not strong or abundant, but it’s there.

French-Toast-Cupcake     Mini-French-Toast-Cupcake

Together it reminds me more of a donut. Maple. Spice. Sweet and cakey. Pretty simple. Not overly complex, but a “happy” kinda cupcake.

French-Toast-top     Mini-French-Toast-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 19


Streusel Topped French Toast Cupcakes with Maple Buttercream (recipe from Bakingdom)


  • 1/2 cup brown sugar, packed
  • 1 tablespoon sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into chunks


  • 3 cups (381 grams) all-purpose flour
  • 2 cups (400 grams) sugar
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 cup (2 sticks or 226 grams) unsalted butter, softened but still cool
  • 1 cup sour cream
  • 4 eggs, at room temperature
  • 1 tablespoon (15 ml) vanilla extract


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 lb. (4 cups or 500 grams) confectioners’ sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1/3 cup maple syrup
  • 2 tablespoons (30 ml) heavy cream

For directions visit Bakingdom.

*Tomorrow: Brown Butter Peach Cupcake*

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