Yum, yum, and YUM!!! For Kevin's family Thanksgiving, I was asked to bring cupcakes. As always, I was happy to oblige! I made two different kinds...maple french toast and caramel apple pie. For the maple french toast, I filled them with a Nutella and cream cheese filling. However, Kevin can't eat Nutella so I set aside 4 cupcakes without the filling for him. I must say, they ones without filling were WAY better. However, I'll include the filling recipe for those that may want to try it. The filling was good but it took away from the maple french toast flavor. I may try it again one day in a chocolate cupcake.
Maple French Toast Cupcakes
Cupcakes
- 1 cup cake flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- 1 cup sour cream, room temperature
- 1 1/2 teaspoons cinnamon
- 1/4 cup maple syrup
1. Preheat the oven to 350 degrees.
2. Mix the flour, baking soda, baking powder, and salt in a bowl. Set aside.
3. Cream the butter and sugar together in a mixing bowl fitted with the paddle attachment. Beat in the eggs and vanilla.
4. Stir in the flour mixture alternating with the sour cream.
5. Add the cinnamon and syrup. Beat together well.
6. Bake for 14-20 minutes.
Filling
- 8 oz. cream cheese, softened
- 2 tablespoons butter, softened
- 2/3 cup nutella
- 2 teaspoons vanilla
- 3 1/2 cups powdered sugar
1. Cream together the cream cheese and butter.
2. Add the nutella and vanilla. Beat well.
3. Add the powdered sugar one cup at a time.
4. Scoop out the center of the cupcake and add the filling.
Maple Buttercream Frosting
- 2 sticks unsalted butter, softened
- 4 cups confectioner's sugar
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 3 tablespoons heavy whipping cream
1. Combine the butter and sugar in a mixing bowl.
2. Add the vanilla, salt, and syrup.
3. Add in the heavy cream one tablespoon at a time.
4. Beat until frosting reaches desired consistency.
Caramel Apple Pie Cupcakes
Cupcakes
- 1 cup whole milk, room temperature
- 1 stick unsalted butter, room temperature
- 1 cup cake flour
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 4 eggs, room temperature
- 1 3/4 cup sugar
- 2 teaspoons vanilla
1. Preheat oven to 350 degrees.
2. Heat milk and butter in a small saucepan over medium heat until butter is melted. Remove from heat to cool.
3. In a separate bowl, mix together flour, baking powder, cinnamon, and salt.
4. Beat together eggs and sugar. Add flour mixture until incorporated.
5. Add in the milk mixture and vanilla. Beat until blended.
6. Bake 14-20 minutes. Cool completely.
Apple Pie Filling
- 3 tablespoons butter
- 2 large Honey Crisp apples
- 1 tablespoon sugar
- 2 tablespoons brown sugar
- 1 teaspoon lemon juice
- 1/2 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 tablespoon water
1. Melt butter in a medium saucepan over medium heat. Add apples, sugars, lemon juice, and cinnamon. Cook until apples are tender and release their juices (about 10 minutes).
2. In a small bowl, combine cornstarch and water.
3. Add cornstarch mixture to apples and continue cooking until mixture thickens.
4. Remove from heat and cool to room temperature.
Caramel Cream Cheese Frosting
- 1 package store-bought caramels (about 9 oz.)
- 1/8 cup heavy whipping cream
- 8 oz cream cheese, cold
- 6 tbsp unsalted butter, at room temperature
- 2 tbsp vanilla extract
- 3 1/2 cups powdered sugar
1. Melt the caramels in a small saucepan over low-medium heat. As they begin melting, add the heavy whipping cream. Continue stirring until all the caramels melt. Set aside to cool.
2. With an electric mixer, beat together the cream cheese and butter until fluffy.
3. Add the vanilla and cooled caramel. (Make sure caramel is completely cooled. Otherwise the frosting will be runny.)
4. Add the powdered sugar one cup at a time. Beat until desired consistency is reached.
