Cinnamon Toast Cupcakes

​Moist vanilla cinnamon streusel cupcakes topped with a light maple frosting. Recipe created by the Loveless Cafe Pastry Chef!

Streusel

Ingredients

• 1/2 cup light brown sugar (packed)
• 1 tablespoon granulated sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 5 tablespoons cold unsalted butter (cut into chunks)

Directions

1. ​In a medium bowl, combine brown sugar, sugar, flour, cinnamon and salt.
2. Mix the cold butter into the mixture by hand, squeezing the pieces into the mix.
3. Mix until crumbly.
4. Cover and freeze while you prepare the cupcakes.

Cupcakes

Ingredients

• 3 cups all-purpose flour (sifted)
• 2 cups granulated sugar (sifted)
• 1 tablespoon baking powder (sifted)
• 2 teaspoons cinnamon (sifted)
• 1 teaspoon nutmeg (sifted)
• 1 teaspoon salt (sifted)
• 1 cup unsalted butter (2 sticks softened, but still cool)
• 1 cup sour cream
• 4 eggs
• 1 tablespoon vanilla extract

Directions

1. ​Preheat oven to 350°F.
2. Line muffin pan with 24 cupcake liners; set aside.
3. Sift all dry ingredients together.
4. In a stand mixer, whisk together all the dry ingredients.
5. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds.
6. Scrape the sides of any remaining flour and blend in with a spatula.
7. Fill each cupcake liner 3/4 full (about 3 tablespoons).
8. Take streusel from freezer and divide evenly among the cupcakes, and sprinkle it on each one.
9. Bake for 20 minutes in preheated oven, or until a tooth pick inserted in center comes out clean.
10. Cool completely before frosting.

Maple Frosting

Ingredients

• 1 cup unsalted butter (softened)
• 4 cups confectioners sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon maple extract
• 3 tablespoons pure maple syrup
• 1/2 teaspoon salt
• 2 tablespoons heavy cream

Directions

1. In a stand mixer, beat the butter on high speed until light and fluffy.
2. Beat in the sugar until combined.
3. Add in the vanilla, salt, maple extract and syrup, combine well.
4. Add the heavy cream and whisk on high for 4 minutes.​
5. Top cooled cupcakes with maple frosting and enjoy!