French Toast Cupcakes with Streusel and Maple Buttercream

These French Toast Cupcakes combine the flavors of a classic breakfast favorite into a delightful dessert. The moist cupcakes are topped with a crunchy streusel topping and a creamy maple buttercream frosting, creating a sweet and indulgent treat reminiscent of French toast.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/4 cup maple syrup
• For Streusel Topping:
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, cold and cubed
• For Maple Buttercream:
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon

In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the eggs one at a time, then stir in the vanilla extract

Combine the dry ingredients with the wet ingredients, alternating between the buttermilk and the dry mixture

Begin and end with the dry mixture, mixing until just combined

Stir in the maple syrup until the batter is well mixed

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

To make the streusel topping, combine the flour, brown sugar, and ground cinnamon in a small bowl

Cut in the cold, cubed butter until the mixture resembles coarse crumbs

Sprinkle the streusel evenly over the cupcake batter in each liner

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely

To prepare the maple buttercream, beat the softened butter until creamy

Gradually add the powdered sugar, maple syrup, vanilla extract, and a pinch of salt

Beat until smooth and fluffy

Once the cupcakes are completely cool, frost them with the maple buttercream using a piping bag or a knife

Serve and enjoy your delicious French Toast Cupcakes with Streusel and Maple Buttercream