Cinnamon French toast cupcakes

Woke up early and decided to make some breakfast cupcakes.

I love this recipe! I found it on the blog, the Cupcakery. Very tasty.

Word to the unprepared people... Always set out your cupcake tins before beginning to bake. Do not, I repeat, do not run the dishwasher before starting. Make sure you have your cupcake tin where you can see it. Don't feel pressured to prepare the tin with cupcake holders or whatever.... You don't even have to spray it with anything yet. Just make sure it's not stuck in the dishwasher.

Cinnamon 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, softened
2 eggs, room temperature
1 tsp. maple extract
1/2 cup milk

1. Preheat your oven to 350° degrees. Line muffin tin with baking liners.

2. Combine flour, baking powder, cinnamon and salt in a mixing bowl.

3. In a large bowl, whisk together butter, sugar, and eggs until combined. Then add maple extract.

4. Alternate between whisking in flour mixture and milk into your liquid mixture. Make three additions of flour and two of milk. Beat until smooth.

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

6. Cool cupcakes for 10 minutes, remove from pan and allow to cool completely before frosting.




Optional:
Maple Cream Cheese Frosting

8 oz. cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
Pinch of salt
1 tsp maple syrup
4 1/2 cups confectioners sugar, sifted
cinnamon sugar, for dusting

1. Beat together cream cheese, butter and salt until creamy. Add maple syrup.

2. With mixer on low, add sugar 1/2 cup at a time until light and fluffy.

3. Increase mixer speed between additions.

4. Sprinkle cinnamon sugar on cupcakes after piping frosting onto completely cooled cupcakes!