French Toast Cupcakes

French Toast Cupcakes

ajrock11

"This is a good breakfast appetizer for when you have company! Cool cupcakes for 1 hour before frosting and decorating."
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Ingredients

35 m servings 106 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. Whisk flour, milk, yogurt, white sugar, butter, raisins, brown sugar, maple syrup, vanilla extract, baking powder, cinnamon, baking soda, and salt together in a bowl until a batter forms. Spoon batter into prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

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Reviews

Read all reviews 4
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These tasted great! However, they weren't exactly French toast flavored, more of a cinnamon raisin. But even then they tasted really great! I used plain Greek yogurt, and it tasted fine! Powdere...

So good, incredibly moist! I used pecans instead of raisins and topped these cupcakes with a maple bacon buttercream. New favorite cupcake!

I made these and they did turn out good. I used a maple flavored yogurt and added a little less maple syrup. I also made maple flavored buttercream frosting for the top with the left-over yogu...

Left out the raisins and they were so good! Will definitely make again!

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