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Blueberry French Toast Cupcakes

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Blueberry French Toast Cupcakes! Cinnamon, maple syrup and little itty bitty cute French toasts? You got it!

Blueberry French Toast Cupcakes

Blueberry French Toast Cupcakes

Blueberry French Toast Cupcakes

Cinnamon cupcakes, maple syrup frosting and mini French toasts covered in cinnamon sugar.

Serves 20

4.7 from 3 votes
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Prep: 40 minutes
Cook: 45 minutes
Total: 1 hour 25 minutes
Course: Dessert
Cuisine: American
Calories: 181kcal



  • 3 1/2 cups / 430 g all-purpose flour
  • 1 1/4 cups / 265 g caster sugar, superfine
  • 3 tsp / 3 tsp baking powder
  • 1/2 tsp / 1/2 tsp fine salt
  • 1/2 cup / 125 g unsalted butter, softened
  • 2 / 2 large large eggs
  • 1 1/2 cups / 375 ml whole milk, full-cream
  • 1/2 cup / 125 ml vegetable oil
  • 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
  • 1 tsp / 1 tsp vanilla extract, vanilla bean paste
  • 1/2 cup / 150 g frozen blueberries
  • 3 tbsp / 3 tbsp maple syrup for frosting
  • 4 tbsp / 4 tbsp maple syrup for batter
  • a couple slices of white bread
  • vegetable/canola oil cooking spray
  • cinnamon sugar to sprinkle, 50g caster sugar mixed with 1 tbsp cinnamon powder

Learn How To Make it! [VIDEO]



  • Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next combine all milk, eggs, yogurt, oil, maple syrup and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Place a tbsp of frozen blueberries in the bottom of each cupcake liner and scoop batter on top filling each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
  • While your cupcakes are baking and cooling prepare your frosting by adding maple syrup and mix in until evenly flavoured.
  • To prepare your French toast croutons simply slice the bread into cubes, place on a baking tray and spray with cooking spray, sprinkle a generous amount of cinnamon sugar on top. Shuffle around to get every side coated and bake for about 10 min on a low temp or until croutons are dry and a little golden.
  • To finish off your cupcakes fit the end of a piping bag with a Wilton 6B star tip and frost your cupcakes in a donut swirl as demonstrated in the video. Place French toast croutons on top and drizzle with a generous amount of maple syrup and a sprinkle of cinnamon sugar before serving. These cupcakes are best eaten on the day they're made.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 181kcal
Carbonhydrates: 18g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 14mg
Sodium: 141mg
Potassium : 48mg
Fiber: 1g
Sugar : 1g
Vitamin A: 171IU
Vitamin C: 0.1mg
Calcium: 68mg
Iron: 1mg
Nutrition Disclosure
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