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Blueberry French Toast Cupcakes - Sweet Brunch-Inspired Treats

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk (whole or 2%), room temperature
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 cup fresh blueberries (or frozen, not thawed), plus 1 tsp flour for tossing
  • For the cinnamon streusel (optional but great):
  • 1/4 cup all-purpose flour
  • 2 tbsp light brown sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp cold unsalted butter, cubed
  • For the maple cream cheese frosting:
  • 6 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 3/4 to 2 cups powdered sugar, sifted
  • 2–3 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter with a fork until crumbly. Chill while you make the batter.
  3. Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Cream butter and sugar: In a large bowl, beat butter and granulated sugar until light and fluffy, about 2–3 minutes.
  5. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla. Scrape the bowl as needed.
  6. Combine wet ingredients: Stir milk and yogurt together in a small measuring cup.
  7. Finish the batter: Add half the dry mix to the butter mixture, then half the milk-yogurt. Repeat, mixing just until combined. Do not overmix.
  8. Fold in berries: Toss blueberries with 1 tsp flour, then gently fold into the batter.
  9. Fill the liners: Divide batter evenly among the cups, about 3/4 full. Sprinkle each with a little streusel.
  10. Bake: Bake 18–22 minutes, until tops are set and a toothpick comes out with a few moist crumbs. Cool in pan 5 minutes, then move to a rack to cool completely.
  11. Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then maple syrup, vanilla, and a pinch of salt. Adjust thickness with more sugar or a drizzle of maple.
  12. Frost: Once cupcakes are fully cool, pipe or spread frosting. Finish with a tiny drizzle of maple syrup or a pinch of cinnamon, if you like.