Day 30: French Toast Cupcakes

These were a request from some hungover gents.  I think they did the job as they were eaten for dinner.  I added in a soaking of maple syrup to really give it a french toast touch, but if you don’t feel the need to get diabetes today you can leave it off.  These were really really good.  Keith says it’s his favorite of the 30.

Yes, this is day 30.  I’ll have a summary of this whole experience coming soon.  Don’t you worry, this is not the last post ever.

French Toast Cupcakes

  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup butter melted and cooled
  • 2 eggs
  • 3 tbsp pure maple syrup
  • 1/2 cup milk

In a small bowl mix together dry ingredients

In an electric mixer whisk together sugar, butter and eggs until smooth. Stir in maple. Stir in flour and milk until smooth.

Divide into cups and bake at 350 for 20-25 minutes. Let cool.

French Toast Buttercream

  • 2 cups powdered sugar
  • 3/4 cup unsalted butter
  • 3 tbsp maple syrup
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • pinch salt

Mix butter and maple syrup, then add the dry ingredients beating until light and fluffy.


Take a 1/2 tsp and scoop out the middle top of the cupcake, just a little to expose the spongy cake.  Slowly fill with about 1 tbsp of maple syrup.  Let it soak into the cupcake before frosting.