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Blueberry French Toast Cupcakes




  • 429 grams (2 1/2 cups) all-purpose flour
  • 3 teaspoons baking powder
  • 265 grams (1 1/4 cups) caster (superfine) sugar
  • 1/2 teaspoon salt
  • 375 milliliters (1 1/2 cups) of milk
  • 125 milliliters vegetable oil
  • 125 grams butter
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 150 grams frozen blueberries
  • 3 tablespoons maple syrup for frosting
  • 4 tablespoons maple syrup for batter
  • A couple slices of white bread
  • Vegetable/canola oil cooking spray
  • Cinnamon sugar to sprinkle (50 grams caster sugar mixed with 1 tablespoon cinnamon powder)

Let's get Cooking...

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next combine all milk, eggs, yogurt, oil, maple syrup and vanilla extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Place a tablespoon of frozen blueberries in the bottom of each cupcake liner and scoop batter on top filling each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
  6. While your cupcakes are baking and cooling prepare your frosting by adding maple syrup and mix in until evenly flavored.
  7. To prepare your french toast croutons simply slice the bread into cubes, place on a baking tray and spray with cooking spray, sprinkle a generous amount of cinnamon sugar on top. Shuffle around to get every side coated and bake for about 10 min on a low temp or until croutons are dry and a little golden.
  8. To finish off your cupcakes fit the end of a piping bag with a Wilton 6B star tip and frost your cupcakes in a donut swirl as demonstrated in the video. Place french toast croutons on top and drizzle with a generous mount of maple syrup and a sprinkle of cinnamon sugar before serving. These cupcakes are best eaten on the day they're made.