These moist, tender cupcake is perfect cupcake. Think french toast, with butter, warm spices, rolled in cinnamon sugar mixture, then lightly dusted in powdered sugar..Perfection right there. The cinnamon and nutmeg in these cupcakes is the perfect match to the frosting, but the best part is the streusel topping. Then just think top it off rolled in cinnamon sugar then lightly dusted in powdered sugar..Yumm.. The streusel topping adds such a perfect slightly almost crunchy texture to the tops of these, while the remainder of the cupcake is soft and fluffy. Then to make them just over the top cupcakes after being frosted you roll the edges in some cinnamon-sugar. Just tilt the bowl slightly towards the cupcake and lightly roll the bottom edge of the frosting into the cinnamon sugar. Or if you desire just sprinkle the cinnamon-sugar on top. The cinnamon sugar mixture is optional but I think defiantly needed.
Each part of these cupcakes is fantastic on it’s own, but the combination of all these delicious spices and flavors puts these over the top..Just think about it french toast I love mine loaded with butter, powdered sugar, cinnamon and sugar..You will fall in love, after I found the recipe and made these, they went right to my recipe box, forever. And you will too..
Ingredients For The Streusel Topping:
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons cold butter, cut into chunks
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons cold butter, cut into chunks
Ingredients For The 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) butter, softened but still cool
1 cup sour cream
4 eggs, at room temperature
1 tablespoon vanilla extract
( Cinnamon & Sugar) to roll the cupcakes in after they are frosted
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) butter, softened but still cool
1 cup sour cream
4 eggs, at room temperature
1 tablespoon vanilla extract
( Cinnamon & Sugar) to roll the cupcakes in after they are frosted
To Make The Streusel:
1. In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
2. Cover and freeze while you prepare the cupcakes.
3. To make the cupcakes: Preheat oven to 350 degrees . Line the muffin tins with cupcake liners then set aside.
4. In a large mixing bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Scraping down the sides of the bowl to combine.
5. Place three tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle it on each one. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Maple Buttercream Frosting Ingredients:
1 cup (2 sticks) butter, softened
1 pound (4-5) cups powdered sugar
1 1/2 teaspoons vanilla
Pinch of salt
1/3 cup maple syrup
2-3 Tablespoons heavy cream
1 pound (4-5) cups powdered sugar
1 1/2 teaspoons vanilla
Pinch of salt
1/3 cup maple syrup
2-3 Tablespoons heavy cream
Directions:
1. Beat the butter on high speed until light and fluffy about 4 minutes. Beat in the sugar until combined about 3 minutes. Stir in the vanilla, salt, and syrup. Add the heavy cream and whisk on high for 4 minutes.
recipe and photo source from:http://bakingdom.com/2011/12/streusel-topped-french-toast-cupcakes-with-maple-buttercream.html
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