Blueberry French Toast Cupcakes Recipe Tastes Amazing

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!

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.

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 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 in the refrigerator until time to serve. The 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.