introduction
Blueberry French Toast Cupcakes are soft, sweet cupcakes with a maple buttercream and fresh blueberries on top. They taste like a small, sweet French toast. If you like similar recipes, see some vegan egg French toast recipes for plant-based ideas and tips.
why make this recipe
This recipe gives you a quick, fun way to enjoy French toast flavor without frying bread. You can make a batch for breakfast, brunch, or a snack. The maple buttercream adds a sweet, smooth touch that fits well with fresh berries. For more morning meal ideas, check a useful French breakfast food guide.
how to make Blueberry French Toast Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix in the milk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
- For the frosting, beat together the butter, powdered sugar, and maple syrup until creamy and smooth.
- Frost the cooled cupcakes with the maple buttercream and top with fresh blueberries.
- Enjoy your Blueberry French Toast Cupcakes!
You can learn extra techniques from a related vegan egg French toast method to adapt flavors or swaps.
Ingredients :
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup maple syrup
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- 2 tablespoons maple syrup (for frosting)
- Fresh blueberries (for topping)
Directions :
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix in the milk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
- For the frosting, beat together the butter, powdered sugar, and maple syrup until creamy and smooth.
- Frost the cooled cupcakes with the maple buttercream and top with fresh blueberries.
- Enjoy your Blueberry French Toast Cupcakes!
how to serve Blueberry French Toast Cupcakes
Serve these cupcakes warm or at room temperature. A small drizzle of extra maple syrup on top adds shine. You can place a few fresh blueberries and a light dusting of powdered sugar for a neat look. For ideas on pairing with breakfast drinks and sides, see this French breakfast food guide for simple matches.
how to store Blueberry French Toast Cupcakes
Store cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for best flavor. You can freeze unfrosted cupcakes in a sealed bag for up to 2 months; thaw and then frost.
tips to make Blueberry French Toast Cupcakes
- Use fresh or frozen blueberries, but if frozen, do not thaw them first to avoid color streaks.
- Do not overmix the batter; fold the dry mix just until it disappears.
- For a lighter cupcake, use room temperature eggs and butter.
- If you want less sweet frosting, cut the powdered sugar by 1/4 cup and add a touch more butter.
- Try a plant-based swap if needed; you can use dairy-free butter and milk and find guidance from this plant-based twist resource.
variation (if any)
- Lemon zest: add 1 teaspoon lemon zest to the batter for a bright note.
- Streusel top: mix 1/4 cup flour, 2 tablespoons brown sugar, and 2 tablespoons cold butter and sprinkle on top before baking.
- Make mini cupcakes: reduce bake time to 12-15 minutes.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Use them frozen and fold into the batter so they do not bleed much.
Q: Can I make these ahead of time?
A: Yes. Bake and cool the cupcakes, freeze unfrosted, then thaw and frost when ready.
Q: How can I reduce sugar?
A: Use 3/4 cup sugar in the batter and reduce powdered sugar in the frosting by 1/2 cup to taste.
Q: Can I use a different syrup?
A: Yes. Try honey or agave, but maple gives the classic French toast taste.
Q: Are these safe to carry to a picnic?
A: Yes, keep them cool and in a sealed box to protect the frosting.
Blueberry French Toast Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix in the milk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
- For the frosting, beat together the butter, powdered sugar, and maple syrup until creamy and smooth.
- Frost the cooled cupcakes with the maple buttercream and top with fresh blueberries.