French Toast Cupcakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup unsalted butter, melted and then cooled
• 2 eggs
• 1 teaspoon maple extract
• 1/2 cup milk
• 1 (8 ounce) package reduced-fat cream cheese, at room temperature
• 4 tablespoons butter, at room temperature
• 3 cups confectioners' sugar, sifted
• 1 teaspoon ground cinnamon

Recipe

• 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.
• 7 cinnamon cream cheese frosting:.
• 8 place the cream cheese and butter in a large mixing bowl.
• 9 blend with an electric mixer on low speed until combined, 30 seconds. stop the machine.
• 10 add the con­fectioners' sugar, a little at a time, blend­ing with the mixer on low speed until the sugar is well incorporated, 1 minute.
• 11 add the cinnamon, then increase the mixer speed to medium and blend the frost­ing until fluffy, 1 minute more.