Sunday Morning Cupcakes

I found this recipe on How To Eat A Cupcake (Love that site!), and had to try it - French Toast Cupcakes with Cinnamon Cream Cheese frosting.

The cream cheese frosting was a little too sweet for me, and I think I messed it up (see Perfect Cream Cheese Frosting link below - I think I overbeat my frosting.) For my second batch of cupcakes, I grated about a half cup of apple in mix, which added a sweet and tart kick when you got a bite with apple.


Recipe from Julie Hasson's 125 Best Cupcake Recipes.
NOTES from how to eat a cupcake: I got 14 cupcakes out of this recipe. I couldn't really taste the maple so I'll probably add 1/2 or 1 teaspoon more next time. Also, some chopped pecans in the frosting might be delicious!

French Toast Cupcakes

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter, melted and then cooled
2 eggs
1 tsp maple extract
1/2 cup milk

1. Preheat oven to 350'F and line baking pan with paper liners.

2. Mix together flour, baking powder, cinnamon and salt in a small bowl.

3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.

4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.

5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.

6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.


Cinnamon Cream Cheese Frosting

FrostingMakes 3 cups
1 package (8 ounces) reduced fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
1 teaspoon ground cinnamon

Place the cream cheese and butter in a large mixing bowl.
Blend with an electric mixer on low speed until combined, 30 seconds.
Stop the machine.
Add the con­fectioners' sugar, a little at a time, blend­ing with the mixer on low speed until the sugar is well incorporated, 1 minute.
Add the cinnamon, then increase the mixer speed to medium and blend the frost­ing until fluffy, 1 minute more.


Perfect Cream Cheese Frosting