• Cooking Time:
  • Servings: 12
  • Preparation Time:


  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 cup sugar
  • 1/2 cup (1 stick) unsalted butter, melted then cooled.
  • 2 eggs
  • 1 tsp. maple extract
  • 1/2 cup whole milk


  • Preheat your oven to 350 degrees. Line muffin tin with baking liners.
  • Combine flour, baking powder, cinnamon, and salt in a mixing bowl.
  • In a large bowl, whisk together butter, sugar, and eggs until combined. Then add maple extract.
  • Alternate between whisking in flour mixture and milk into your liquid mixture. Make three additions of flour and two of milk. Beat until smooth.
  • Pour batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
  • Cool cupcakes for 10 minutes, remove from pan and allow to cool completely before frosting.


I'm not a fan of french toast, but I love the smell and flavor of french toast batter and syrup. This cupcake is the perfect combination of the flavor of french toast in a cupcake.

The cupcake recipe was taken from the blog, 'Bake and Destroy' (, while the maple buttercream recipe was adapted from CDKitchen (

This recipe makes 12 regular size cupcakes.

Categories: Cupcakes  Dessert 
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