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Blueberry French Toast Cupcakes

Blueberry French Toast Cupcakes Perfect for a Fun Birthday Party Food or Themed Day
Servings 24 cupcakes

Ingredients
  

  • 4 cups of Cake Flour
  • 2 cups of sugar
  • 1 ½ teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 ½ 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

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 ⅔ 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!

Notes

If not serving immediately; place cupcakes in a covered cupcake container, and place in the refrigerator until time to serve.  Cupcakes may be kept in the refrigerator for up to 5 days, but I would recommend serving the cupcakes within 24 hours of frosting 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.
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