Easy Dessert Recipe: Mini French Toast Cupcakes

Servings: 48

Ingrediets:
(c = cup)
1. 1 1/2 tsp Baking Powder
2. 1/2 tsp Cinnamon
3. 1/4 tsp Salt
4. 1 1/2 c All purpose flour
5. 1 c Sugar
6. 1/2 c milk
7. 1/2 c Unsalted butter
8. 2 Eggs
9. 2 tsp Maple extract

Directions:

• Heat oven to 350°F & line baking pan with paper liners.
• Mix together baking powder, flour, salt & cinnamon in a small bowl.
• In a large bowl, whisk together sugar, eggs & butter until smooth. 
• Make sure the butter is cool or you ll have scrambled eggs.
• Whisk in maple extract & then alternate between whisking in flour mixture and milk. 
• Make three additions of flour mix & two of milk. 
• Beat up to smooth.
• Scoop batter into prepared mini-muffin pan and bake 12-14 mins up to golden brown and tops spring back when lightly touched.
• Cool the cupcakes on a rack for 10 mins, then remove from pan and cool completely. 

Cinnamon Cream Cheese Frosting

• Makes 3 cups
• 1 package (8 oz.) reduced fat cream cheese, at room temperature
• 4 tbsp (1/2 stick) butter, at room temperature
• 3 cups confectioners' sugar, sifted
• 1 tsp ground cinnamon
• Place the cream cheese & butter in a large mixing bowl. 
• Blend with an electric mixer on low speed until combined, 30 secs. 
• Stop the machine. 
• Add the conFectioners' sugar, a little at a time, blend?ing with the mixer on low speed up to the sugar is well incorporated, 1 min. 
• Add the cinnamon, then increase the mixer speed to medium and blend the frost?ing until fluffy, 1 min more.