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French Toast Cupcakes Stuffed with Peaches and Mascarpone

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For my second recipe inspired by Muffin Tin Chef (my first was potato and egg cupcakes, a cupcake version of Matt’s Parmesan hashbrowns), I put the Cupcake Project spin on his French toast made in muffin cups.  I stuffed the French toast with brown sugar coated peaches and mascarpone cheese and topped them with fresh whipped cream and edible flowers.
Stuffed French Toast Cupcakes

Although I developed this stuffed French toast recipe with a traditional family Mother’s Day brunch in mind, it was the gaggle of gals in my book club that got to enjoy these stuffed French toast cupcakes – with wine, cheese, and crackers on a crisp evening in a friend’s yard. Most of the conversation that night centered around our lives as women and mothers (we were discussing The Awakening, considered to be one of the first feminist novels).  Reflecting on the night, sharing Mother’s Day cupcakes with my peers while discussing motherhood seems like such a fitting way to celebrate the holiday – so much so that I am considering making Mother’s Day with friends a secondary tradition (I’m not giving up the family one, of course).

Whether you savor these cupcakes with your mom or any moms in your life, have a happy Mother’s Day!

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5 from 1 vote

Stuffed French Toast Cupcakes

These cupcakes will leave you satisfyingly stuffed, as they are stuffed with a delicious peach filling. Perfect for lazy Sunday brunch.
Course Breakfast
Cuisine American
Keyword cupcakes, french toast, stuffed french toast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 14 cupcakes
Calories 174kcal


Peach Filling Ingredients

  • 9 ounces fresh, firm peaches chopped
  • 1/3 cup brown sugar
  • 3 ounces mascarpone cheese room temperature

Cupcake Ingredients

  • 1/2 cup sugar
  • 1/4 cup unsalted butter room temperature
  • 1 tablespoon water
  • 3 large eggs
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 4 cups soft bread packed
  • Fresh whipped cream optional
  • Edible flowers optional


Peach Filling Instructions

  • In small pot on medium heat, add peaches and brown sugar.
  • Cook for 15 minutes, stirring regularly. The peaches should be coated in melted brown sugar and a lot of their liquid will have cooked off.
  • Remove from the heat and mix in the mascarpone.

Cupcake Instructions

  • Preheat oven to 350 F.
  • In a small pot on medium-low heat, heat sugar and butter until melted.
  • Add water and continue cooking, stirring periodically, until sauce becomes thick and foamy. Remove from heat.
  • In a large mixing bowl, beat eggs, milk, vanilla, and cinnamon.
  • Once the sugar mixture is cool to the touch, add to the mixing bowl and completely combine.
  • Add bread to the mixing bowl, making sure that it is submerged in the egg mixture.
  • Let the bread rest for 15 minutes to absorb the liquid.
  • Spray cupcake liners with non-stick baking spray (or use silicone liners).
  • Press a small layer of bread into the bottom of a liner.
  • Scoop peach filling on top of the bread, filling almost to the top of the liner.
  • Press another small layer of bread on top of the peach filling.
  • Continue to fill the remaining liners as indicated above until all of the liners are full.
  • Bake for 20 minutes and serve warm, optionally topped with whipped cream and edible flowers.


Nutrition Facts
Stuffed French Toast Cupcakes
Amount Per Serving
Calories 174 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 67mg 22%
Sodium 68mg 3%
Potassium 66mg 2%
Total Carbohydrates 19g 6%
Sugars 14g
Protein 3g 6%
Vitamin A 7.9%
Vitamin C 1.5%
Calcium 3.7%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.
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8 comments on “French Toast Cupcakes Stuffed with Peaches and Mascarpone”

  1. Perfect for Mother’s Day Brunch!

  2. Sandiesays:

    I agree with Janet!

  3. You work hard and deserve a little pampering. Taking care of yourself is very important for your mental health, no matter how tight your budget.

  4. How come its always the mothers that do most of the work on Mothers Day??

  5. Marianesays:

    PLZ visit Sugar Drizzle, I’m still new to the blogging thing so plz don’t judge and don’t forget to comment to tell me what you think, thanks a million!

  6. Ruth H.says:

    Wow, these look like quite the delicious cupcakes! French toast is one of my all time favorite breakfast foods, so I can’t wait to try this more dessert-like option. I wonder, do you think one could substitute the mascarpone cheese for something a little lighter, like whipped cream or cool whip? I appreciate your feedback!

  7. janeysays:

    These french toast cupcakes look delicious and I just happen to have everything to make them tomorrow. Thanks a bunch

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