The first one I tried is this French Toast Cupcake with Maple Buttercream Frosting....and it is a keeper! I didn't mark down the site I found the cupcake recipe, but if I run across it again I will come back and give credit. The Maple Buttercream I found at CDKitchens HERE. I halved the frosting measurements since I had made the mini cupcakes and it was the perfect amount..no leftover!
These are perfect in a "mini" cake since sometimes having a whole big cupcake can be very filling after a meal. This way you can sample more than one flavor and not feel so guilty!
French Toast Cupcake
· 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 (1 stick) unsalted butter, melted then cooled.
· 2 eggs
· 1 tsp. maple extract
· 1/2 cup whole milk ( I used Soy Milk since that is all I have on hand)
Preheat your oven to 350 degrees. Line muffin tin with baking liners.
Combine flour, baking powder, cinnamon, and salt in a mixing bowl.
In a large bowl, whisk together butter, sugar, and eggs until combined. Then add maple extract.
Alternate between whisking in flour mixture and milk into your liquid mixture. Make three additions of flour and two of milk. Beat until smooth.
Pour batter into prepared pan and bake 20-25 (15-18 minutes for mini) minutes until golden brown and tops spring back when lightly touched.
Cool cupcakes for 10 minutes, remove from pan and allow to cool completely before frosting
Stay Tuned for the next flavor....