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French Toast Blueberry Cupcakes

French Toast Blueberry Cupcakes

• ½ salted butter, salted
• ½ cup sugar
• 2 eggs
• 2 teaspoon vanilla extract
• ¼ cup pure maple syrup
• 2 cups all-purpose flour
• 2  teaspoons Pinch ‘n Rub Vietnamese Cinnamon
• ¼ teaspoon Pinch ‘n Rub Pumpkin Pie Spice
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon Pinch ‘n Rub Pacific Blue flake salt
• 1 cup plain Greek yogurt
• 1 cup fresh or frozen blueberries
• Pinch ‘n Rub Raspberry flavored Sugar

Directions:                                                                                1.     Preheat oven to 350 degrees.
2.     In a large bowl, cream together sugar and butteruntil light and fluffy. Beat in eggs, one at a time. Beat in vanilla extractand maple syrup. Combine flour, cinnamon, pumpkin pie spice, baking soda,baking powder, and salt. Add to the wet ingredients. Stir in Greek yogurt. Foldin blueberries.  
3.     Fill in muffin cups 2/3 full. Bake at 350degrees for 17-22 minutes. Cool for 10 minutes before removing from pan andonto wire rack.

MapleCream Cheese Frosting:
·      ½cup butter, softened
·      8oz package cream cheese, softened
·      1cup powdered sugar
·      ½cup maple syrup

Beat the cream cheese and butter together in a large bowl until well combined; add powdered sugar and maple syrup and beat until smooth. Top with your favorite flavored Sugar.  

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