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French Toast Cupcakes

Get ready to take your breakfast game to the next level with these delightful French Toast Cupcakes! Imagine the comforting flavors of classic French toast transformed into cute little cupcakes that are perfect for any occasion.

If you are a fan of French Toast you are absolutely going to love these warm spiced cupcakes!

Whether you’re hosting a brunch with friends or just want to treat yourself to something special, these cupcakes are sure to impress. Plus, they’re a fun twist on a beloved breakfast favorite that everyone will love!


Can I make these cupcakes ahead of time? Absolutely! These cupcakes can be made ahead of time and stored in an airtight container for up to 2 days. Just make sure to frost them right before serving for the best taste and texture.

Can I freeze these cupcakes? Yes, you can freeze these cupcakes without frosting for up to 1 month. Thaw them overnight in the refrigerator before frosting and serving.

Can I use a different type of cereal for the topping? Sure thing! While golden graham cereal adds a delicious crunch reminiscent of French toast, you can get creative and use your favorite cereal for a unique twist.

Can I skip the maple extract in the frosting? While the maple extract adds a wonderful flavor that complements the French toast theme, you can omit it if you prefer. The frosting will still be delicious with just the powdered sugar and butter.


Sugar, Canola oil, Eggs, Vanilla extract, Maple extract, Sour cream, Flour, Baking powder, Baking soda, Salt, Cinnamon, Boiling water, Whole milk, Flour (for topping), Brown sugar (for topping), Butter (for topping), Golden graham cereal (for topping), Powdered sugar (for frosting), Butter (for frosting), Maple extract (for frosting). Grab exact measurements in the recipe card I provided below!

Fun Places to Serve These Cupcakes

Brunch gatherings with friends or family Birthday parties with a breakfast theme Baby showers or gender reveal parties School bake sales or fundraisers Weekend picnics in the park

How to Store Leftovers

Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you’ve already frosted the cupcakes, you can also store them in the refrigerator to keep the frosting firm. Just allow them to come to room temperature before serving for the best taste and texture.

Tips for Making This Recipe with Kids

Get the kids involved in measuring and mixing the ingredients for the cupcake batter. It’s a fun way to teach them about baking! Let them help decorate the cupcakes with the French toast crunch topping. They’ll love getting creative and adding their own personal touch. Use this recipe as an opportunity to teach kids about different flavors and ingredients. Encourage them to taste and smell each ingredient as you add it to the batter.

Why This Recipe Works

Creative Twist: By transforming classic French toast into cupcake form, this recipe offers a fun and creative twist on a beloved breakfast dish.

Flavorful Layers: From the cinnamon-infused cupcake base to the crunchy French toast topping and maple-infused frosting, each layer of these cupcakes is bursting with flavor.

Versatile: These cupcakes are perfect for any occasion, whether you’re serving them at a brunch gathering or enjoying them as a sweet treat with your morning coffee.

Kid-Friendly: With simple ingredients and easy-to-follow instructions, this recipe is perfect for getting kids involved in the kitchen and sparking their creativity.

So what are you waiting for? Whip up a batch of these French Toast Cupcakes and get ready to indulge in a breakfast treat like no other!

Here are some more delicious cupcake recipes to try:

Easy French Toast Cupcakes
Yield: 14 cupcakes

Easy French Toast Cupcakes

Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes

These French Toast Cupcakes are a delightful twist on a classic breakfast favorite, featuring cinnamon-infused cake, a crunchy cereal topping, and maple frosting. Transform your mornings with these adorable treats!


  • ¾ c sugar
  • 5 Tbsp canola oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 2 Tbsp sour cream
  • 1 ¾ c flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • ⅓ c boiling water
  • ⅓ c whole milk
  • Ingredients for french toast crunch topping:
½ c flour
  • ½ c brown sugar
  • ½ tsp cinnamon
  • 6 Tbsp butter, chilled
  • ½ c golden graham cereal (could also be cinnamon toast crunch)
  • Ingredients for frosting:
  • 2 ¾ c powdered sugar
  • ¾ c butter, room temperature
  • 1 tsp maple extract


  1. Preheat the oven to 350 degrees. 
  2. In a microwave safe measuring cup, bring water to almost boiling and set aside to cool slightly.
  3. In a large bowl, whisk the oil and sugar together. Add in the eggs, one at a time until well mixed. Add the extracts and the sour cream and stir. 
  4. Whisk together the flour, baking powder, baking soda, salt and cinnamon. Stir the milk and water together. 
  5. Add about ⅓ of the flour mixture to the sugar and stir. Add in half the milk/water and stir. Continue alternating, making sure to end with the flour until all ingredients are combined.
  6. Place paper liners in a cupcake pan and divide the batter evenly among 14 cupcakes. They should be about halfway filled to allow room for the topping.
  7. In a medium sized bowl, combine the flour and brown sugar and cinnamon. Add in the butter and using a pastry cutter, mash the butter into the mixture until you have coarse crumbs. Crush the cereal and add it to the mixture. Spoon about 2 tablespoons of the topping on each cupcake.
  8. Place in the oven and bake for 18 minutes, or until a toothpick comes out cleanly. 
  9. Let cool completely before frosting.
  10. In a large bowl, cream the butter until light and fluffy. Add in the powdered sugar and maple extract and blend until creamy. Place into a piping bag and create swirls on top of each cupcake. Dust top with a tiny amount of cinnamon.

Nutrition Information



Serving Size


Amount Per Serving Calories 459Total Fat 22gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 10gCholesterol 77mgSodium 332mgCarbohydrates 62gFiber 1gSugar 41gProtein 4g

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