• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Culinary Cool

Cooking Up Something Delicious

  • Home
  • Start Here!
  • Recipes
  • Bucket List
  • Contact
Home » Cupcakes » Maple Pecan French Toast Cupcakes

Maple Pecan French Toast Cupcakes

Published on February 24, 2014 by Nicole Last Modified on July 30, 2021 / 3 Comments

Pin
Share
Post

Maple Pecan French Toast Cupcakes via Culinary Cool

Jump to Recipe Print Recipe

February 24th is National Cupcake Day for the SPCA.

National Cupcake Day™ is a first-ever, coordinated Canadian event to support local shelters, SPCA’s, and Humane Societies. In 2013 animal lovers across Canada raised over $400,000 to support their favourite societies.

For National Cupcake Day you bake cupcakes for your friends and family and host a National Cupcake Day Party. Your guests donate to your participating animal welfare charity of choice in exchange for a cupcake, and raise critically-needed funds for animals that are abused, abandoned, neglected or no longer wanted.

I can’t think of a better reason to bake up a batch of cupcakes.

These cupcakes are a dessert version of french toast.  They’re a soft, vanilla base laced with cinnamon and maple and topped with a silky cinnamon-maple buttercream and candied pecans. The only thing missing is bacon….and honestly, you could easily top these with candied bacon instead of pecans!  Why didn’t I think of that before I made these?  Dammit  – maybe next time!

cupcake on a small white plate, with several other cupcakes in background on cake stand

Maple Pecan French Toast Cupcakes

Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Maple, Pecans

Ingredients

Cinnamon Cake

  • 3/4 cup unsalted butter
  • 4 large eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp kosher salt
  • 2 cups all-purpose flour
  • 1 + 3/4 cups sugar
  • 2 tsp baking powder
  • 1 +1/2 tsp cinnamon

Maple Soak

  • 1/4 cup milk
  • 2 tbsp heavy cream
  • 2 tbsp grade A maple syrup

Maple-Glazed Pecans

  • 2 tbsp unsalted butter
  • 100 g pecans roughly chopped
  • 1/4 cup grade A maple syrup
  • 1 tsp kosher salt

Maple Cinnamon Buttercream

  • 4 large egg whites
  • 1 + 1/2 cup sugar
  • 2 cups unsalted butter room temperature, cut into pieces
  • 1/4 cup grade A maple syrup
  • 1 tsp vanilla extract

Instructions

Cinnamon Cake

  • Preheat the oven to 350 degrees F. Line cupcake plans with 24 baking cups.
  • In a stand mixer with the paddle attachment, beat the eggs on medium-low speed for 2 minutes until light yellow and lightly foamy.
  • Melt the butter in a microwave for 1-1/2 to 2 minutes. Keep the butter hot - do not allow it to sit and cool off.
  • Increase the mixer speed to medium-high. Pour the hot butter into the eggs slowly, so that the mixture tempers and the eggs do not scramble. Once the butter is added, reduce the speed to medium-low.
  • Withe the mixer running, add the milk, vanilla and salt. Mix for 1 minute until well combined.
  • Sift together the flour, sugar, baking powder and cinnamon and add to the batter. Mix on medium until just combined, about 10-20 seconds. Scrape down the sides of the bowl to ensure that everything is well mixed.
  • Scoop the batter into the prepared baking cups filling them two thirds of the way.
  • Bake for 20-25 minutes, rotating the pan halfway through.
  • While the cupcakes are baking, prepare the maple soak.
  • Remove the cupcakes from the oven and allow to cool for 5 minutes. Using a fork, dock the tops of each cupcake 3 times.

Maple Soak

  • Combine the milk, cream and syrup in a microwave safe dish.
  • Microwave for 30 seconds on high.
  • Using a teaspoon of the maple soak, pour it over each cupcake, a small amount at a time, letting it absorb a bit before adding more. Let cool completely.

Maple-Glazed Pecans

  • Melt the butter in a saute pan over medium heat.
  • Add the pecans and stir continuously until you can begin to smell them, about 3 minutes.
  • Add the maple syrup and salt, reduce the heat to low and continue to cook until all the pecans are uniformly coated. Place the nuts on a parchment lined sheet to cool completely.

Maple Cinnamon Buttercream

  • Place egg whites and sugar in heat proof bowl (not metal).
  • Set bowl over pan of gently simmering water, and whisk until the sugar has dissolved and the egg whites are hot to the touch, about 5 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
  • Transfer egg and sugar mixture to the bowl of a stand mixer fitted with the whisk attachment.
  • Beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 8-10 minutes.
  • Reduce speed to low. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating, so be patient!!
  • Add maple syrup, vanilla and cinnamon and beat just until combined.
  • Switch to the paddle attachment and beat on low to eliminate any air pockets, about 5 minutes.
  • **If you are using the buttercream within a few hours, cover the bowl with plastic wrap, and leave at room temperature in a cool environment.
  • ***If not, then store in the refrigerator, up to 3 days. Before using, bring the buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Assembly

  • Soak each cupcake with the maple soak
  • Fill a pastry bag fitted with a fluted tip with the maple cinnamon buttercream and pipe onto each cupcake.
  • Top each cupcake with a generous portion of the maple-glazed nuts.

Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator

Did you make this recipe?Mention @culinarycool or tag #culinarycool!

Recipe adapted from Robicelli’s: A Love Story with Cupcakes

Pin
Share
Post

Filed Under: Cupcakes Tagged With: Cinnamon, French Toast, Maple, Pecans

Previous Post: « High Tea at Hotel Saskatchewan
Next Post: Gluten-Free Double Chocolate Chip Muffins »

Reader Interactions

Comments

  1. Danielle @ TheCharmItSpot

    February 25, 2014 at 11:05 am

    Yum! These look so delicious. I love how you added those pecans to the French toast concept. Everything about this cupcake sounds delicious, and your picture is perfect! Thanks for sharing!

    Reply
    • mmNicole

      February 25, 2014 at 10:35 pm

      The pecans almost didn’t make it onto the cupcakes because I kept eating them while they cooled! They are trouble!

      Reply

Trackbacks

  1. Maple Pecan French Toast Cupcakes - Cupcake Daily Blog - Best Cupcake Recipes .. one happy bite at a time! says:
    March 3, 2014 at 5:43 pm

    […] Maple Pecan French Toast Cupcakes recipe via Culinary Cool […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

meetnicole

I'm Nicole, a cookbook addict, cooking school instructor, travel junkie, and lover of all things sweet.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Email Newsletter

Sign up to receive email updates and to hear what's going on with Culinary Cool!

Popular Recipes

Stack of four thick slices of banana bread on a white plate. Plate is sitting on a pink napkin.

Spelt Banana Bread

Baked Apple Fritter Monkey bread on a white cake stand with vanilla been glaze drizzled on top.

Apple Fritter Monkey Bread

cinnamon roll covered with cream cheese icing sitting on a round plate. In the background the remaining 9 cinnamon buns sit on a cutting board.

Slow Cooker Cinnamon Rolls

Poppy seed roll, cut into several slices

Ukrainian Poppy Seed Roll

twelve muffins inside a muffin tin with glass of orange juice in the background

Turkey Bacon Breakfast Muffins

muffin tin with 12 muffins sitting in the cups

Morning Glory Bran Muffins

Certified Yummly Recipes on Yummly.com my foodgawker gallery

Archives

Categories

Footer

Let’s get Social

  • Facebook
  • Instagram
  • Twitter

About Me

mmWelcome to my kitchen!

I'm Nicole, a cookbook obsessed food photographer and blogger.
I believe there's a chef in every one of us, and my goal is to create approachable recipes that anyone can make.

Read more about Nicole...

Copyright © 2025 Culinary Cool