This is a good breakfast appetizer for when you have company! Cool cupcakes for 1 hour before frosting and decorating.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.

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  • Whisk flour, milk, yogurt, white sugar, butter, raisins, brown sugar, maple syrup, vanilla extract, baking powder, cinnamon, baking soda, and salt together in a bowl until a batter forms. Spoon batter into prepared muffin cups.

  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts

106 calories; protein 1.3g 3% DV; carbohydrates 16.5g 5% DV; fat 4.1g 6% DV; cholesterol 11mg 4% DV; sodium 124.7mg 5% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/18/2015
So good incredibly moist! I used pecans instead of raisins and topped these cupcakes with a maple bacon buttercream. New favorite cupcake! Read More
(2)

Most helpful critical review

Rating: 3 stars
09/24/2019
I tried these cupcakes twice. The flavor is good. My problem was that they stuck to the paper cups to the point that I only had crumbs. UPDATE: After sitting in a plastic container for a couple of days, I was able to get the cupcakes out of the paper cups. Version 1 is being dusted with powdered sugar and then a dollop of raspberry cream cheese frosting will go on top. Version 2 is being frosted in a peanut butter maple buttercream. Read More
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/18/2015
So good incredibly moist! I used pecans instead of raisins and topped these cupcakes with a maple bacon buttercream. New favorite cupcake! Read More
(2)
Rating: 4 stars
11/25/2013
These tasted great! However they weren't exactly French toast flavored more of a cinnamon raisin. But even then they tasted really great! I used plain Greek yogurt and it tasted fine! Powdered sugar on top really tasted great! Read More
(2)
Rating: 4 stars
09/20/2014
Left out the raisins and they were so good! Will definitely make again! Read More
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Rating: 3 stars
09/24/2019
I tried these cupcakes twice. The flavor is good. My problem was that they stuck to the paper cups to the point that I only had crumbs. UPDATE: After sitting in a plastic container for a couple of days, I was able to get the cupcakes out of the paper cups. Version 1 is being dusted with powdered sugar and then a dollop of raspberry cream cheese frosting will go on top. Version 2 is being frosted in a peanut butter maple buttercream. Read More
Rating: 4 stars
07/12/2016
I made these and they did turn out good. I used a maple flavored yogurt and added a little less maple syrup. I also made maple flavored buttercream frosting for the top with the left-over yogurt. I was concerned about not using an egg... and they came out tasting a lot like french toast - minus the normal consistency of a cupcake due to the lack of egg. Super soft and moist just bit crumbly. Very good recipe though and easy to modify! Read More
Rating: 5 stars
08/31/2020
These were delicious! I followed everything as written with the exception of raisins (omitted them as only 2 of us eat them.) The flavor was great and they were super moist. I had planned to save some for breakfast tomorrow but not sure they'll last that long! Read More
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