Have you ever wanted to combine the taste of breakfast and dessert? You can absolutely accomplish that with this delicious Blueberry French Toast Cupcakes.
Just be ready…the debate for these tasty french toast cupcakes will be to decide if these are “breakfast food” or “dessert” only.
You just might have to try it both ways and see what you prefer!
Easy French Toast Cupcakes
Blueberry French Toast Cupcakes
The blueberry frosting and French toast taste of these cupcakes is so yummy. If you love blueberries as I do, you are going to love these cupcakes. And if you love French toast, and put the two together, it will taste like heaven!Â
They’re light and creamy, and so delicious. They’re easy to make, and the flavors are wonderful. Make sure you put this recipe where it’s handy because you’ll want to make this over and over again.
How to Make these Homemade Cupcakes
Some of the ingredients you will need to make Blueberry French Toast Cupcakes are in this list below. However, I have the full ingredients and recipe to print out towards the bottom of the page.
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French Toast Blueberry Cupcakes
This recipe is relatively easy and if you use store-bought icing these can be done in 30 minutes.
- 4 cups of Cake Flour
- 2 cups of sugar
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/2 cups of butter – softened
- 4 large eggs
- 1 Tablespoon of Vanilla
- 2 cups of heavy cream
- 1 cup of blueberries
- 1 teaspoon of blue food coloring gel
FROSTING:
- 2 jars of vanilla icing and color it with the blue food coloring.
- 1 teaspoon of blue food coloring gel
TOPPING:
- Frozen French Toast Sticks
- 2 Tablespoons of Sugar
- 1 teaspoon of cinnamon
- Maple syrup
Let’s get started by sifting the Cake Flour into a large bowl, add the salt, baking powder, and baking soda, and set aside.
In the mixing bowl of a stand mixer, add the butter, sugar, vanilla, and eggs, and mix until creamy and smooth.Â
Add the flour mixture a little at a time, alternating with the heavy cream until all ingredients have been added.
Scrape down the sides of the mixing bowl, and blend on high speed for about 1 minute.
Add the blue food coloring gel, and mix on medium speed to blend. Remove the mixing bowl from the stand, and gently fold in the blueberries.Â
Place cupcake liners in your muffin tin and fill the cupcake liners about 2/3 full with the cake batter. Then bake them at 350 degrees for about 20 – 22 minutes.
Remove your cupcakes from the oven to a wire rack to cool. After about 10 minutes, remove the cupcakes from the muffin tins, and continue to cool on the wire racks.
While the oven is still hot, cut up 8 -10 of the frozen french toast sticks into small squares with kitchen scissors (see photo), and place the cut up pieces of french toast sticks on the parchment paper.
Combine the sugar and cinnamon, and sprinkle over the french toast pieces.
Place in the oven for about 15 – 20 minutes, or until they are golden brown. Remove from oven and set aside to cool.
While the cupcakes are cooling, make the frosting.
You can use a jar of vanilla icing and color it with the blue food coloring.
Add the blue food coloring gel, and mix until well incorporated. Place frosting in the refrigerator while waiting on cupcakes.
When the cupcakes are completely cool, place the frosting in a pastry bag with the fluted tip, and frost the cupcakes starting at the outside edge, and swirling around and up to a point (see photo).
Place the blueberries in the frosting, top it with the french toast pieces and drizzle the Maple syrup over the top of the French toast pieces. DELICIOUS!
Serve these after an amazing brunch, baby shower or just for a fun treat, they are so scrumptious!
If you’re not serving these immediately; place the cupcakes in a covered cupcake container, and place them
If you are making these ahead, don’t frost the cupcakes until you’re ready to serve them. You can make everything ahead of time and keep covered in the refrigerator until time to assemble. I would recommend toasting the French toast sticks the same day as you frost the cupcakes. Otherwise, you’ll end up with soggy topping pieces.
THE BEST Blueberry French Toast Cupcakes
Cupcake Recipes
Once you make this french toast cupcake recipe, your kids will love these cupcakes too.
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Party Food Ideas
Studies have shown that if you like this, you will also love the following recipes. I have pulled them together for you right here!
Dr. Seuss Party Food Ideas
Heart Emoji Cupcakes
Blueberry French Toast Cupcake Recipe
Blueberry French Toast Cupcakes
Ingredients
- 4 cups of Cake Flour
- 2 cups of sugar
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/2 cups of butter – softened
- 4 large eggs
- 1 Tablespoon of Vanilla
- 2 cups of heavy cream
- 1 cup of blueberries
- 1 teaspoon of blue food coloring gel
Ingredients for homemade frosting or store-bought frosting
- 2 jars Optional: Jar Vanilla Icing You can delete homemade icing and use store-bought vanilla icing with blue food coloring.
- 1 Cup Crisco
- 1 stick butter – softened not melted
- 1 Tbsp. vanilla
- 3 Tbsp. Heavy cream
- 5 cups Powdered sugar
- 1 tsp. blue food coloring gel
French Toast Topping
- Frozen French Toast Sticks
- 2 Tbsp. Sugar
- 1 tsp. Cinnamon
- Maple syrup
Instructions
- Sift the Cake Flour into a large bowl, add the salt, baking powder, and baking soda, and set aside.
- In the mixing bowl of a stand mixer, add the butter, sugar, vanilla and eggs, and mix until creamy and smooth.
- Add the flour mixture a little at a time, alternating with the heavy cream until all ingredients have been added.
- Scrape down the sides of the mixing bowl, and blend on high speed for about 1 minute.
- Add the blue food coloring gel, and mix on medium speed to blend. Remove the mixing bowl from the stand, and gently fold in the blueberries.
- Place cupcake liners in your muffin tin. Fill the cupcake liners about 2/3 full with the cake batter.
- Bake at 350 degrees for about 20 – 22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven to a wire rack to cool. After about 10 minutes, remove the cupcakes from the muffin tins, and continue to cool on the wire racks.
- While the oven is still hot, cut up 8 -10 of the frozen french toast sticks into small squares with kitchen scissors (see photo), and place the cut up pieces of french toast sticks on the parchment paper.
- Combine the sugar and cinnamon, and sprinkle over the french toast pieces.
- Place in the oven for about 15 – 20 minutes, or until they are golden brown. Remove from oven and set aside to cool.
- While the cupcakes are cooling, make the frosting.
- Add the Crisco and butter to the mixing bowl of a stand mixer, and mix until smooth and creamy. Add the vanilla and mix to blend. Add half of the powdered sugar, and half of the cream, and mix on low until blended. Scrape down the mixing bowl, and blend again.
- Add the other half of the powdered sugar, and the cream and blend on low, stopping to scrape down the side of the bowl, and then blend on high until the mixture is smooth and creamy.
- Add the blue food coloring gel, and mix until well incorporated. Place Frosting in the refrigerator for one hour.
- OPTIONAL: You can use a jar of vanilla icing and color it with the blue food coloring.
- When the cupcakes are completely cool, place the frosting in a pastry bag with the fluted tip, and frost the cupcakes starting at the outside edge, and swirling around and up to a point (see photo).
- Place blueberries in the frosting, top with the french toast pieces and drizzle the Maple syrup over the top of the French toast pieces.
- Serve and Enjoy!
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