Overnight Cinnamon French Toast Cupcakes Recipes

FRENCH TOAST CUPCAKES

French Toast Cupcakes image

I like to crumble a few slices of bacon over the top of these cupcakes after I frost them. They taste like Sunday Brunch.-Jenny Weaver, Glendale, Arizona

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 18

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/3 cups buttermilk
MAPLE BUTTERCREAM FROSTING:
1/2 cup butter, softened
1/4 cup shortening
1/2 cup maple syrup
Dash salt
2-1/2 cups confectioners' sugar
6 bacon strips, cooked and crumbled, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternately with buttermilk, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and shortening until fluffy. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost cupcakes. Sprinkle with bacon if desired.

Nutrition Facts : Calories 334 calories, Fat 14g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 1g fiber), Protein 3g protein.

OVERNIGHT CINNAMON FRENCH TOAST CUPCAKES

Overnight Cinnamon French Toast Cupcakes image

Mini-cakes conquer breakfast! These individually sized cups feature cinnamon swirl raisin bread and a crumbly streusel topping. Prep the day before to make this dish a brunch-time breeze.

Provided by By Megan DeKok

Categories Breakfast

Time 9h20m

Yield 30

Number Of Ingredients 17

Ingredients

1 loaf Cinnamon Swirl Raisin Bread
30 nut cups or party cups
Fresh berries (sliced strawberries, blueberries or raspberries)
1 1/2 cups fat-free (skim) milk
1 1/2 cups whole milk
1/2 cup whipping cream
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla
1 vanilla bean, split, scraped
3 eggs, beaten
3/4 cup Gold Medal™ all-purpose flour
1/4 cup granulated sugar
Dash salt
1/3 cup butter
Real maple or maple-flavored syrup
Powdered sugar

Steps:

Cut bread into cubes; place on ungreased cookie sheet. Cover with clean tea towel to dry out a bit.
Place nut cups on large cookie sheet. Place a few berries in each cup.
While bread cubes are drying out, in 2-quart saucepan, heat both milks, cream, 1/2 cup granulated sugar, the cinnamon, vanilla and vanilla bean 5 minutes or until warm throughout, stirring constantly. Set aside to steep 30 minutes. Remove vanilla bean. Beat eggs into mixture.
Dunk bread cubes into milk-egg mixture; divide evenly among nut cups. Repeat with all of the bread. Cover unbaked French toast tightly; refrigerate at least 8 hours or overnight.
Heat oven to 350°F. Remove French toast from refrigerator; uncover. In small bowl, stir together flour, 1/4 cup granulated sugar and the salt. With fork or fingers, cut in or rub butter into flour mixture until it resembles crumbs. Sprinkle Streusel Topping over French toast.
Bake 30 to 35 minutes. Remove from oven; drizzle each with maple syrup. Sprinkle with powdered sugar. Serve warm.

Nutrition Facts : ServingSize 1 Serving

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