Cupcakes for breakfast? Say it ain’t so!
But these cupcakes can shamelessly (or so we’ll keep telling ourselves) be eaten up for breakfast. And why not? These Cinnamon French Toast Cupcakes are almost like their real-life counterpart. Heck, throw some crumbled fried bacon bits on top and you’ve practically got a full brunch meal right here!
These are probably some of the best cupcakes I’ve made recently. A perfect pairing of a moist, well-spiced cake base topped with a smooth and creamy buttercream. What I was most impressed with about this recipe was the buttercream. Oftentimes, my buttercream either curdles on me or turns into a liquid mess. Rarely do I get perfect buttercream on the first attempt—with so little effort and no tweaking or rewhipping required. This maple buttercream is well balanced in flavour, with just the right amount of maple in it and a hint of salt. It has the look and consistency of a cream cheese frosting, and tastes absolutely delicious—in a “hard to keep the fingers out of the leftover” kind of way.
The cakes have a delightfully crunchy streusel top, so to ensure they keep the crunchy texture, it’s best to top them with the buttercream no more than an hour or two before serving. (But don’t worry, they’re still equally delicious even if the streusel is no longer crunchy!)
It does seem like a crazy amount of sugar and butter in the recipe, but let's be honest, that's what makes cupcakes so delicious! I did reduce the reduce in the cakes by a half cup, and substituted yogurt for the sour cream.
You can find the recipe for Cinnamon French Toast Cupcakes with Maple Buttercream over at Bakingdom.