Molly’s Kitchen: Cinnamon French Toast Cupcakes
Wowza! If you’re a sugar fiend like me, these cupcakes are going to change your life. French toast is emulated with vanilla cinnamon cake and maple brown sugar frosting. I think they’re my best recipe yet, just beating out peanut butter/chocolate. Make sure you eat one fresh out of the oven; the top is crunchy and the inside is warm, really making them taste like french toast. I finished them with a little sprinkle of cinnamon sugar on top. Enjoy!
Vanilla Cinnamon Cupcakes
- 1 Stick Butter
- 1 C Sugar
- 2 Lg Eggs
- 1.5 C Flour
- .75 Tsp Baking Powder
- 1 Tsp Ground Cinnamon
- .25 Tsp Salt
- .5 C Milk
- .75 Tsp Vanilla
- Preheat oven to 350.
- Cream the butter until light and fluffy. Add sugar and mix until fully incorporated. Add eggs one at a time, beating after each.
- In a separate bowl, mix flour, baking powder, salt, and cinnamon together.
- Combine milk and vanilla together.
- Alternately add the flour and milk mixtures to the butter mixture, beginning and ending with the flour mixture.
- Pour into a 12 well cupcake tin. Bake for about 30-35 minutes until lightly golden brown.
Notes: The cake does turn out on the dense side. I still liked it, but in the future I might try to find a fluffier vanilla cupcake recipe and just add cinnamon.
Maple Brown Sugar Frosting
- 2.5 c confectioners’ sugar
- 1/2 c dark brown sugar
- 4 T unsalted butter
- 1/8 t salt
- 1/2 c real maple syrup
- 1 t vanilla
- 1 T whole milk
- In a medium bowl with a mixer set on medium speed, beat sugars, butter, and salt until combined.
- Continue beating and add the maple syrup in a slow steady stream.
- Add the vanilla.
- Increase speed to medium high and continue to beat until light and fluffy.
- Add 1 T milk to achieve a smooth spreading consistency.
Notes: The original recipe is actually for icing, but I prefer butter cream. The above recipe includes my changes to make butter cream frosting. Also, if you follow these recipes exactly you’re going to end up with 12 or so cupcakes and double the frosting. Either double the cupcake recipe or half the frosting recipe. Otherwise you’ll end up eating maple frosting on graham crackers for the next couple weeks…not that I’m complaining.
Recipe from Ice Cream Before Dinner.
