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Blueberry French Toast Cupcakes - Cozy Brunch Flavor in a Handheld Treat

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry: 1 3/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg
  • Wet: 1/2 cup unsalted butter, melted and cooled; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/3 cup pure maple syrup; 2 large eggs, room temperature; 1 tsp vanilla extract; 3/4 cup buttermilk, room temperature
  • Blueberries: 1 cup fresh or frozen blueberries (if using frozen, do not thaw), plus 1 tsp flour for tossing
  • Maple butter brush: 2 tbsp unsalted butter, melted; 2 tbsp pure maple syrup
  • Cinnamon sugar topping: 2 tbsp granulated sugar mixed with 1/2 tsp ground cinnamon
  • Maple cream cheese frosting: 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 2–2 1/2 cups powdered sugar; 3 tbsp pure maple syrup; 1 tsp vanilla extract; pinch of salt

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Combine wet ingredients: In a large bowl, whisk melted butter, granulated sugar, brown sugar, and maple syrup until smooth. Whisk in eggs and vanilla until just combined.
  4. Add buttermilk and dry mix: Stir in half the dry mix, then the buttermilk, then the remaining dry mix. Mix until just combined. Do not overmix.
  5. Fold in blueberries: Toss blueberries with 1 tsp flour to help prevent sinking. Gently fold into the batter.
  6. Fill and bake: Divide batter evenly among liners (about 3/4 full). Bake 18–22 minutes, until tops spring back and a toothpick comes out clean or with a few moist crumbs.
  7. Cool and brush: Let cupcakes cool in the pan 5 minutes, then transfer to a rack. Stir melted butter and maple syrup together and lightly brush over warm tops. Sprinkle with cinnamon sugar. Cool completely.
  8. Make the frosting: Beat cream cheese and butter until smooth and fluffy, 2–3 minutes. Add powdered sugar, maple syrup, vanilla, and a pinch of salt. Beat until creamy and pipeable. Adjust sugar for thickness.
  9. Frost: Swirl frosting onto cooled cupcakes. For a French toast look, finish with a tiny drizzle of maple syrup or a light dusting of cinnamon.