French Toast Cupcakes

I love french toast. It’s one of those breakfast foods that never fails to put a smile on my face. What if you could recreate that delicious breakfast taste in a simple cupcake? These french toast cupcakes uses applesauce which gives them great taste and moisture.

French Toast Cupcakes

  • 3/4 cup unsalted butter, room temperature (Earth Balance is a great vegan butter) 
  • 1 cup sugar
  • 1/2 cup sweetened applesauce
  • 3 egg yolks
  • 1 3/4 cup gluten free flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 1/2 tablespoons maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup rice or coconut milk
Egg Wash
  • 1 egg
  • 2 tablespoons rice milk
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 375ºF. Prepare cupcake pans with liners and set aside.
  2. Combine the butter and sugar on low speed until light and fluffy, scrape the sides as needed.
  3. Add the applesauce and the egg yolks and continue to mix.
  4. In a separate bowl, mix the gluten free flour, baking powder, salt, and cinnamon.
  5. In another bowl, whisk the maple syrup, vanilla, and rice milk.
  6. Add the flour and milk mixtures alternatively to the butter mixture, starting and ending with the flour. Raise the speed and continue to mix until fully combined.
  7. Fill 3/4 with batter.
  8. Cook for 15-17 minutes or until a toothpick comes out clean.
  9. While they are cooking, whisk the extra egg, 2 tablespoons of rice milk, and 1 teaspoon cinnamon. Once the cupcakes are done, quickly pull out of oven, and brush with the egg mixture. Place back in the oven on Broil for 1-2 minutes, or until the mixture has dried.
  10. Cool cupcakes in the pan for 2-3 minutes and then remove from cupcake pan and cool completely on wire rack for 10 minutes.
Maple Frosting
  • 2 sticks unsalted butter, softened (Earth Balance butter)
  • 2 3/4 cup confectioners’ sugar
  • 2 teaspoons rice or almond milk
  • 3/4 teaspoons maple extract (or pure vanilla extract)
  1. Mix the butter and sugar until light and fluffy, scraping the sides as needed.
  2. Reduce speed on mixer, and add the milk and maple extract. Raise the speed to high and mix until fluffy.
  3. Coat cupcakes with frosting, then sprinkle with cinnamon.
MMM a sweet breakfast made into a cupcake. These cupcakes are best once they have been completely cooled. But I don’t think you’ll have any leftovers of these babies 🙂

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

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