Vanilla Cupcake French Toast

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Birthdays are special days, and special days require special starts, and how much better to start the day than with a French Toast breakfast that will bring a smile to not just the birthday person’s face, but their stomach as well?!

I created this recipe to resemble a cupcake, taste a bit like a cupcake but still essentially be a French Toast recipe.  It’s a fun way to celebrate your favorite occasion with the first meal of the day.  My husband isn’t a huge pancake fan, but he loves his French Toast so I decided to experiment with some ingredients so that when his birthday rolls around I could whip up a special breakfast just for him!

Vanilla Cupcake French Toast

(yields 2 complete “cupcakes” or 4 slices)


2 Sweet Rolls
2 Tablespoons Vanilla Cake Mix
1/3 Cup of Milk
1 Egg
I Can’t Believe It’s Not Butter
Candy Sprinkles
Whipped Cream in a Can
* Optional – Pancake Syrup


• In a small mixing bowl, whisk milk in slowly with the vanilla cake mix.  Once it is all mixed together, add the egg and continue mixing until the egg is completely incorporated.

• Coat a top and bottom half of one sweet roll in the batter, making sure the surfaces are covered entirely.

• Heat a frying pan to medium low heat and add a pat of I Can’t Believe It’s Not Butter to the pan. 

• Add the sweet roll slices to the pan and fry until they are golden brown, keeping a good watch on them so they don’t burn.  3 to 4 minutes per side should accomplish the task, but times may vary.

• When sweet rolls are done, place on a plate insides up, and spread I Can’t Believe It’s Not Butter to your preference (and Whipped Cream if desired) and shake candy sprinkles on top.

• Place sweet roll together.  Swirl whip cream on top similar to icing on a cupcake and garnish with candy sprinkles.  Add syrup if desired.  Serve immediately, since the heat of the French Toast will start melting the whip cream.

I suggest using a fork and knife to eat this ‘cupcake’!  The sprinkles between the two sides will have melted and a festive rainbow of color will be evident when you cut into your French Toast.

If you want more of a coating to fry up around your roll, use less milk in the recipe and you’ll have a thicker batter to fry up.

Disclosure:  I received an invitation to become the first I Can’t Believe It’s Not Butter! Toast Ambassador and this blog post is a form of entry for that.

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