Cupcake Breakfast - French toast cupcakes with maple buttercream icing

Who says dessert can't be breakfast? They were pretty easy to make. They were very easy to eat! Since I had never baked these before I was a little nervous. I happen to have all the ingredients at home and I was ready to experiment! As the intoxicating smell of French toast filled my house, I knew this was a win! The cupcake itself is not very sweet, but the icing is extremely sweet! So it's a great balance. I wanted to share the recipe here to encourage others to try it! Good luck and Bon apétit!! French Toast Cupcakes INGREDIENTS 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 milk DIRECTIONS Preheat your oven to 350 degrees. Line muffin tin with baking liners. Combine flour, baking powder, cinnamon, and salt in a mixing bowl. In a large bowl, whisk together butter, sugar, and eggs until combined. Then add maple extract. Alternate between whisking in flour mixture and milk into your liquid mixture. Make three additions of flour and two of milk. Beat until smooth. Pour batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched. Cool cupcakes for 10 minutes, remove from pan and allow to cool completely before frosting. Maple Buttercream Icing INGREDIENTS Servings: 12 1 cup butter (2 sticks), softened 2 3/4 cups powdered sugar 2 Tbs. brown sugar 2 Tbs. maple syrup DIRECTIONS Place softened butter in a large bowl. Beat with electric mixer for 30-40 seconds until soft and whipped. 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. Beat for 2-3 minutes or until mixture is fluffy, scraping sides of bowl as needed. *note that the recipe is only a guideline!