French Toast Cupcakes with Maple Buttercream

The recipe for these came from Bake Space:

Servings: 12

• 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

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. Pour 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. 

Maple Buttercream:

• 1 cup butter (2 sticks), softened
• 2 3/4 cups powdered sugar
• 2 Tbs. brown sugar
• 2 Tbs. maple syrup
• 1/4 cup chopped walnuts ( I didn't use these)

1. Place softened butter in a large bowl. Beat with electric mixer for 30-40 seconds until soft and whipped.
2. Scrape sides of bowl. Sift powdered sugar into bowl. Beat with mixer 30-40 seconds. Scrape down sides of bowl and add the brown sugar and maple syrup.
3. Beat for 2-3 minutes or until mixture is fluffy, scraping sides of bowl as needed.
4. Stir in walnuts until just mixed and spread on cooled cake. (I didn't do this)

Notes: Besides omitting the walnuts, I didn't change a thing!