French Toast Cupcake
Posted by Bake & Destroy on April 25th, 2007. Filed under: cupcake recipes. 
Originally uploaded by CannibalCupcake.
Yeah, you thought I fell off, didn’t you? Well, I’ve been busy trying to get all my stuff in order to get back to school in September. But 80% of the mountain of paperwork is behind me and I figured I should get baking before homework slows me down. Today I made French toast cupcakes with cream cheese frosting from Julie Hasson’s 125 Best Cupcake Recipes which has really become my go-to book. Most of her recipes are for an even dozen, which is perfect, and everything I’ve ever made out of this book has been great. The peanut butter and chocolate cupcakes my husband’s family loves were from this one, by the way. So I whipped these up while Teno was napping because my friends Monkey and Jessica are bringing me dinner from delicious Alice & Friends tonight and I thought I should thank them with something warm and comforting.
Anyway, for these you’ll need:
* 1 1/2 cups all-purpose flour
* 1 1/2 tsp baking powder
* 1/2 tsp ground cinnamon
* 1/4 tsp salt
* 1 cup sugar
* 1/2 cup unsalted butter, melted and then cooled
* 2 eggs
* 1 tsp maple extract
* 1/2 cup milk
Then you:
1. Preheat oven to 350 degrees and line baking pan with paper liners.
2. Mix together flour, baking powder, cinnamon and salt in a small bowl.
3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.
I frosted mine with pink-tinted cream cheese frosting, but maple buttercream is also delicious on them.
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April 25th, 2007 at 7:26 pm
Those sound delicious. I love cream cheese icing over all others.
June 6th, 2007 at 10:11 pm
i am so going to make these!
September 3rd, 2007 at 3:51 am
did you use an electric mixer or just a whisk?
September 3rd, 2007 at 4:10 am
I just used a whisk on these. I use a hand mixer on a lot of cupcake batter, but these get kind of pound cake-y if they get over mixed so I just whisk it up until it’s all combined and then I quit.
October 16th, 2007 at 1:41 am
[...] frosting is tasty on French toast cupcakes, pumpkin cupcakes, spice cupcakes… pretty much any fall [...]
November 15th, 2007 at 1:11 am
okay, here it is. je suis un retard.
December 23rd, 2007 at 5:02 am
[...] of chocolate-mint cupcakes and french toast cupcakes with cream cheese frosting (that I found here). I had to space out my baking/cooking seeing as how I don’t have a whole lot of room in the [...]
December 24th, 2007 at 4:03 am
[...] unbelieveable how much these taste like french toast. In case you’re too lazy to go here and get the recipe, I’ll post [...]
August 29th, 2008 at 3:10 pm
[...] from Bake and Destroy, a name and site I just adore, even as a non-baker. You can find the recipe here. The maple glaze and burst of bacon inspiration came from this Live Journal entry from a [...]
September 22nd, 2008 at 9:11 pm
[...] unbelieveable how much these taste like french toast. In case you’re too lazy to go here and get the recipe, I’ll post [...]