Breakfast for dinner. No new concept, right? But breakfast for dessert? New horizons, that's what that is. If there's one guilty pleasure that I occasionally indulge in for breakfast, it's syrupy, buttery treats like waffles or french toast. So you can imagine my excitement when Tim took me to a local bakery to try a french toast cupcake.
It shook my world up. Just a little bit. I had to try this. I will say this about cupcakes, though-they're not always easy. Or quick. But sometimes, it's worth the time and effort. Side note: Tim thinks the way I frosted these looks like Guy Ferrari. I see it. Kinda'.
A labor of love is what we like to call these.
For the 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
Preheat oven to 350° degrees. Line muffin tin with baking liners.
Cream butter, sugar, and eggs until combined.
Add maple extract.
Add flour, baking powder, cinnamon and salt. Beat until smooth.
Slowly add milk and mix until batter is smooth and even. Fill cupcake liners halfway and bake 20-25 minutes or until golden brown. Cool for 20 minutes before frosting.
For the frosting
- 8 oz. cream cheese, softened
- 1 cup butter, softened
- Pinch of salt
- 1 tsp maple syrup
- 4 1/2 cups confectioners sugar, sifted
- 1 teaspoon maple extract
Beat together cream cheese, butter and salt until creamy. Add maple syrup and maple extract.
With mixer on low, add sugar 1/2 cup at a time until light and fluffy. Increase mixer speed between additions.
Frost those cupcakes. That's what we do here. Then eat them. We do that, too.
Love and breakfast,