Sunday, August 25, 2013

You had me at cupcake...

     Nothing says Sunday morning like homemade, warm and cinnamon dusted French Toast.  Unfortunately, in the midst of baseball playoffs, a sit down, home cooked big breakfast is out of the question.  I'm lucky if I can toss a toasted bagel at one of my anxious players on their way out the door to an early morning game.  To satisfy my constant craving for this weekend treat I decided to concoct a recipe that would bake it in a 'to-go' format.
     While not your traditional French Toast, these take-out tidbits pack in some wholesome flavour and good for you blueberries as well.  They even have cereal in them so technically they really are a breakfast food!  Whatever your reasoning, bake up a batch and you'll soon see what I mean.  These cupcakes hit it out of the ballpark.
Blueberry French Toast Cupcakes
For the cupcakes:

3 eggs
1/3 cup oil
¾ cup buttermilk
1 teaspoon vanilla extract
¾ cup sour cream
1 French Vanilla Cake Mix
1 ½ teaspoon cinnamon
1 cup fresh or frozen blueberries
  • Preheat oven to 350 degrees and line pans with decorative cupcake liners (grease proof work best)
  • In a large bowl, gently combine eggs, oil, buttermilk and vanilla
  • Mix in sour cream
  • Add cake mix and cinnamon and mix until smooth
  • Fold in blueberries
  • Fill cupcake liners ¾ full and bake for 17-20 minutes, or until an inserted toothpick comes out clean
  • Allow to cool in pan for 10 minutes before removing
  • Cool cupcakes completely before frosting

For the Frosting:
8 oz cream cheese, softened
½ cup butter, softened
2/3 cup Cinnamon Toast Crunch cereal, powdered
(Crush the cereal by placing it in a resealable plastic bag and using the back of a spoon to flatten it into a fine powder) *you'll need extra for garnishing
1 teaspoon vanilla extract
3 cups powdered sugar
1 cup blueberries, some for blending, some to garnish
  • Beat cream cheese and butter until combined and fluffy
  • Stir in Cinnamon Toast Crunch cereal powder
  • Add vanilla
  • Mix in powdered sugar, 1 cup at a time
  • Put a handful of blueberries into a blender and puree them until liquefied
  • Add blueberry liquid to frosting a few tablespoons at a time until you reach your desired colour and consistency
  • Adjust the consistency using a teaspoon or two of milk if it is too thick and a bit more icing sugar if it is too thin
  • Pipe onto cooled cupcakes and top with a sprinkle of Cinnamon Toast Crunch powder and extra blueberries
Grab & Go!


  1. Visiting from your blog hop.
    This cupcake sound great!
    Diane Roark


Thanks for visiting my blog! I love to read your comments and hear about what's happening in your kitchen.