This cupcake recipe is by far one of my favorites. Ever. The unique buttery flavor makes you feel warm and cozy with each bite! These were eaten up by my family very quickly - I only got to have one!

Needless to say, I will be making these again very soon...

Ingredients 

Cupcakes

3 cups all-purpose flour

2 cups sugar

1 tablespoon baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

1 cup (2 sticks) unsalted butter

1 cup sour cream

4 eggs

1 tablespoon vanilla extract 

Frosting

1 cup (2 sticks) unsalted butter, softened

1 lb. (4 cups) confectioners' sugar

1 1/2 teaspoons vanilla

1/2 teaspoon salt

1/3 cup Real Maple Syrup

2 tablespoons heavy cream

Directions

1. Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners and set aside. 

2. In a large bowl whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Then, add the butter, sour cream, eggs, and vanilla and mix together until smooth.

3. Place 2 spoonfuls of batter in each prepared baking cup. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

4. While cupcakes are in the oven, beat the butter for the frosting on high speed until light and fluffy.

5. Beat in the sugar until combined. Stir in the vanilla, salt, and syrup. Add the heavy cream and beat on high for 4 minutes. Set aside until cupcakes are cool.

6. Once cupcakes are out of the oven, let them cool for 10-15 minutes. 

7. Once cool, place icing in a pastry decorating bag. I did not have one of these so I used a ziplock bag and cut a tiny part off the corner and it worked just fine. Swirl icing onto the tops of each cupcake. 

8. For an added touch, I mixed together sugar and cinnamon to roll the icing in. This was a yummy detail that really improved the overall taste! :) Now they are ready for display. 

Directions

1. Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners and set aside. 

2. In a large bowl whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Then, add the butter, sour cream, eggs, and vanilla and mix together until smooth.

3. Place 2 spoonfuls of batter in each prepared baking cup. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

4. While cupcakes are in the oven, beat the butter for the frosting on high speed until light and fluffy.

5. Beat in the sugar until combined. Stir in the vanilla, salt, and syrup. Add the heavy cream and beat on high for 4 minutes. Set aside until cupcakes are cool.

6. Once cupcakes are out of the oven, let them cool for 10-15 minutes. 

7. Once cool, place icing in a pastry decorating bag. I did not have one of these so I used a ziplock bag and cut a tiny part off the corner and it worked just fine. Swirl icing onto the tops of each cupcake. 

8. For an added touch, I mixed together sugar and cinnamon to roll the icing in. This was a yummy detail that really improved the overall taste! :) Now they are ready for display.

Recipe Credit: http://bakingdom.com/2011/12/streusel-topped-french-toast-cupcakes-with-maple-buttercream.html

Originally published May 10, 2017