How to Make French Toast Cupcakes

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Bunner's Bake Shop CookbookThese were originally meant to be a seasonal treat in the fall and winter, but we got too attached to them to stop making them when spring came, and our customers breathed a huge sigh of relief. Cinnamon cake with a nice big swirl of maple frosting on top and a little sprinkle of cinnamon sugar. I don’t blame everyone for losing their minds over this one.

  • Yield: 18 cupcakes


How to Make It
  1. Preheat the oven to 325°F. Line 18 muffin cups (you’ll need two 12-cup muffin pans) with paper liners.
  2. In a large bowl, sift together the flour, both starches, 1 tablespoon cinnamon, baking powder, salt, xanthan gum, and baking soda. Whisk to combine.
  3. In a medium bowl, whisk together the agave nectar, milk, applesauce, oil, and vanilla. Add the wet ingredients to the dry ingredients. Using a spatula, mix batter well, then let it sit for about 10 minutes to rise.
  4. Pour batter into each liner to about two-thirds full. Bake for 20 to 24 minutes until a knife or toothpick inserted in the centre of a cupcake comes out clean. The cupcakes will be lightly golden on top. Cool completely at room temperature.
  5. Combine the sugar with ½ teaspoon cinnamon. Frost the cupcakes with the maple buttercream. Sprinkle a little cinnamon sugar on top of each frosted cupcake and serve.

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