Tag Archives: The Smart Cookie Cook

Day 347 – French Toast Cupcakes

13 Jul

Today is my birthday!  Now, with all of the fabulous cupcakes out there, it was hard to decide which one I wanted for my own birthday.  But, above all other flavors and varieties (and as my friends and family will tell you): I love breakfast.  I love it.  I do brunch as often as I can!  So, when I saw these French Toast Cupcakes (recipe below from The Smart Cookie Cook), I knew that I wanted them for my bday.

Cinnamon-Cupcake     Mini-Cinnamon-Cupcake

The cupcakes are sticky and chewy. Very muffin-esque. They aren’t particularly sweet. They do have a nice cinnamon flavor though.


The frosting is thick but creamy. Very easy to pipe. This is a very interesting, tasty frosting. A very strong maple flavor. Sweet, but not too sweet. I’d like to spread it on toast…or waffles…or cupcakes. I know that’s the point. So, well done!

Note: It also calls for a glaze using cinnamon chips. I looked in 3 different stores and couldn’t find them. But, the recipe says to use plain maple syrup if they can’t be found. I figure that means they must be seasonal. Or hard to find. I added a little cinnamon to my maple syrup before drizzling.

French-Toast-Cupcake     Mini-French-Toast

The frosting brings out all the best in this cupcake. It’s not overly sweet, even all together. It really is like a frosted muffin. But because of the flavors, that doesn’t really bother me. It’s got a strong cinnamon flavor and a strong maple flavor. It’s still a little doughy for me to be 100%, but it’s a really good, accurately named, cupcake.


Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4.5
  • Overall Taste: 4
  • Appearance: 4.5
  • Ease of Making: 4 (would be lower if I’d made the glaze)
  • TOTAL: 20



French Toast Cupcakes (recipe from The Smart Cookie Cook)


  • 4 cups + 2 tablespoons cake flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 3 teaspoons imitation maple extract
  • 4 large eggs
  • 2 cups buttermilk, well-shaken

Struesel Swirl:

  • 3/4 cup dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon imitation maple extract

Maple Buttercream:

  • 4 cups confectioners’ sugar
  • 1 cup butter (2 sticks), room temperature
  • 1 teaspoon vanilla extract
  • 5 teaspoons (1 tbsp. + 2 tsp.) imitation maple extract
  • 1 to 2 tablespoons whipping cream

Maple-Cinnamon Glaze:

  • 1/2 cup maple syrup
  • 1/4 cup cinnamon chips

For directions visit The Smart Cookie Cook.

*Tomorrow: Smores Cupcakes*

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