There is this amazing little cafe near me called Reveille that I loooove to have brunch at on my cheat days.  They have this cream cheese stuffed french toast with a corn flake coating that is ridiculous (in the best way of course).  The corn flakes give it this amazing sweet crunch on the outside, with the perfect creamy tartness of the cream cheese in the middle and let’s not forget to smother it pour maple syrup on it…drrroolll. 

I have been wanting to recreate this in cupcake form for some time now, and here it is.  I was concerned with how corn flakes might bake up in the oven, so I decided to substitute it for a streusel topping instead, and let’s be real, streusel is never a bad idea.  I have to say that I am darn pleased with how these turned out.  The streusel becomes this caramelized amazingness on top of the fluffy soft cinnamon cupcake, and  y’all,  this frosting is knock you naked good, with all of the cream cheese, cinnamon and maple syrup happening up in it.  The smell wafting through your house alone while these are baking is reason enough for you to make these. 

 Butter, sugar, salt, flour, cinnamon…ready to be squished…

 The results of the squishing..mmm streusel…

 Cupcake batter in your liners…

 Streusel placed on top of your cupcake batter…

 As soon as she heard me open the cream cheese for the frosting she decided to come and be my helper…

You know, you could always pour some maple syrup on top 🙂

French Toast Crunch Cupcakes w/ Maple Cream Cheese Frosting

2014-11-13 10:43:01

Yields 24

delicious cinnamon cupcake with streusel topping and maple cream cheese frosting

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FOR THE STREUSEL

1. 1 Cup Packed Brown Sugar
2. 2 Tablespoons of Granulated Sugar
3. 1 Cup of All Purpose Flour
4. 1 Teaspoon of Cinnamon
5. 1/2 Teaspoon of Salt
6. 10 Tablespoons Cold Unsalted Butter, Cut Into Chunks

FOR THE CUPCAKES

1. 3 Cups of All Purpose Flour
2. 2 Cups of Granulated Sugar
3. 1 Tablespoon Baking Powder
4. 3 Teaspoons of Cinnamon
5. 1 Teaspoon of Salt
6. 2 Sticks (1 Cup) of Unsalted Butter
7. 1 Cup of Sour Cream
8. 4 Eggs, Room Temperature
9. 1 Tablespoon of Vanilla Extract

FOR THE MAPLE CREAM CHEESE FROSTING

1. 2 Sticks of Unsalted Butter, Softened.
2. 2 Blocks of Cream Cheese, Softened.
3. 1 1/2 Teaspoons of Vanilla Extract.
4. 1/2 Teaspoon of Salt.
5. 2/3 Cup of Maple Syrup.
6. 6 Cups of Confectioners Sugar.
7. 2 Teaspoons of Cinnamon.

THE STREUSEL

1. In a large bowl, combine both sugars, flour, cinnamon and salt.
2. Now mix in the cold butter by hand, squeezing the pieces in to mix it.
3. Cover the bowl and place in the freezer while you prepare the cupcakes.

THE CUPCAKES

1. Preheat the oven to 350 degrees F.
2. Line 24 cupcake tins with paper liners.
3. With a hand mixer or stand mixer with paddle attachment, cream the butter, then add sour cream, eggs and vanilla.
4. Now add the flour, sugar, baking powder, cinnamon, and salt.
5. Fill your cupcake liners 1/2 full.
6. Place 2-3 tablespoons of the streusel on top of the cupcake batter, making sure to keep the streusel more towards the center of the cupcakes because it will melt and spread out while baking (not that that happened to me or anything).

MAPLE CREAM CHEESE FROSTING

1. Beat the butter until light and fluffy.
2. Add the cream cheese to the butter and blend together smoothly.
3. Add sugar slowly, mixing in 1 cup at a time.
4. Add cinnamon, vanilla, salt and maple syrup.

Notes

1. This frosting will not be super thick due to the amount of maple syrup in it, so if you would like to pipe this frosting really high and pretty, then maybe substitute maple extract for the syrup-I probably will myself next time I make these 🙂

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

I absolutely love sweet potatoes, and eat one almost everyday for lunch, by far my favorite clean food and soo healthy for you, but seriously, enough about healthy, let’s get to the cake part, it is my cheat day after all…  

So this maybe the longest cupcake  name ever, but I want y’all to know every bit of deliciousness that makes these lovelies.  I’ve been wanting to make a sweet potato cupcake for a while now as an homage to one of my favorite Thanksgiving sides, FYI mashed sweet potatoes with a lightly toasted marshmallow topping.nom.nom.nom, but had been underwhelmed at some of the recipes I had been finding…sooo I decided I would just make one up and cross my fingers that it wouldn’t taste like poo would be delicious. 

I knew I wanted it to be a spiced cake, but really wanted to get snockered on cake batter amp up the spice flavor by adding spiced rum, and y’all it sooo worked.

mash up all that sweet potato goodness (even if it is out of focus haha)

The spiced cake pairs with the sweet potato in such a warm, but not overly sweet way which is amazing with the sweet, fluffy, whipped marshmallow that has a hint of cinnamon and browned butter, oh my. 

trust me y’all are gonna want to take a spoonful of this

mmm, ready to go in the oven

the fluff is gonna get all over your bowl, but so worth it

hello delicious cupcake, I’m going to eat you..

 Bonus,  this frosting pipes beautifully, and holds its shape perfectly,  Y’all need to get on board this marshmallow frosting train sorry sometimes I say weird things..    

Spiced Rum Sweet Potato Cupcakes with Cinnamon Browned Butter Fluff Frosting

2014-11-04 13:15:41

Yields 24

Spiced sweet potato cake with a marshmallow cinnamon browned butter frosting

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FOR THE CUPCAKES

1. 1 Box of Spiced Cake Mix
2. 2 Cups of Cooked Mashed Sweet Potato
3. 1/4 of Vegetable Oil
4. 3/4 Cup Spiced Rum (I used Captain Morgan)
5. 1 Stick (1/2 Cup) of Browned Butter
6. 3 Eggs

FOR THE FROSTING

1. 3 Sticks (1.5 Cups) of Butter, Room Temperature
2. 1 Stick (1/2 Cup) of Browned Butter
3. 2 Cups of Marshmallow Fluff
4. 3 Teaspoons of Cinnamon

CUPCAKES

1. Boil 2 medium/large sweet potatoes until a fork slides out easily. Remove the skins off of the sweet potatoes and in a bowl using a hand masher (or mixer) mash the potatoes together until smooth.
2. Preheat the oven to 325 degrees F.
3. Line 24 cupcake tins with paper liners, set aside.
4. Brown 1 stick of butter in a pan, set aside to cool. **
5. In a bowl with a hand mixer or stand mixer with paddle attachment, mix the cake mix, browned butter, rum, oil, eggs and sweet potatoes together in that order until well incorporated.
6. Bake cupcakes for 15-20 minutes until they spring back to the touch.

FROSTING

1. Brown 1 stick of butter, set aside to cool.
2. In your bowl with handheld mixer or stand mixer with paddle attachment, beat the 3 sticks of butter until smooth then add the marshmallow fluff to the butter mixing well.
3. Add the cooled browned butter, blend well.
4. Now add the vanilla extract, and cinnamon until well incorporated.
5. Now enjoy!

Notes

1. **directions on how to brown butter can be found on my Apple Pie Cupcakes Post 🙂
2. I piped the tops of my cupcakes with my Wilton 1M tip and Wilton disposable piping bag.

By Holly's Cheat Day

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

It didn’t come to my attention that strawberry cake is a Southern thang thing until I lived in Los Angeles.  I brought these cupcakes into the office of a TV show I was working on at the time, and no one, I mean no one there had ever had strawberry cake. 

I saw people just standing there staring at these cupcakes like they couldn’t comprehend.  Well good for me that these are unbelievably delicious and moist (there’s that word again) because I had several people tell me that these were the best cupcakes they had ever tasted 🙂 

do y’all see all of that strawberry deliciousness???

Word spread, and these delightful treats were gone within an hour.  Until that show wrapped, these were the most requested treat I brought in..even by one of the actresses and y’all gotta know if an actress is gonna splurge on calories it’s definitely gonna be good. 

naughty little cupcakes…

Also, bonus, these are stupid easy to make and you can throw on some chocolate frosting instead for Valentine’s Day..hello! chocolate covered strawberry cupcakes! drrooool..

Southern Strawberry Cupcakes

2014-10-29 12:41:34

Yields 24

moist strawberry cupcakes brimming with flavor

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FOR THE CUPCAKES

1. 1 Box White Cake Mix
2. 1 Package of Strawberry Jell-O
3. 3 Tablespoons of All-Purpose Flour
4. 4 Eggs
5. 1/2 Cup of Water
6. 1 Cup of Vegetable Oil
7. 1/2 Package of Frozen Strawberries in Syrup ***

FOR THE FROSTING

1. 5 Tablespoons of Flour
2. 1 Cup of Milk
3. 2 Sticks (1 Cup) of Room Temperature Butter**
4. 1 Cup of Granulated White Sugar (not powdered sugar)

THE CUPCAKES

1. Preheat the oven to 325 degrees F.
2. Line 24 cupcake tins with paper liners.
3. Combine all ingredients in the order listed.
4. Pour batter into paper liners and bake 20-25 minutes.*

FOR THE FROSTING

1. In a small-to-medium pan heat the milk and flour stirring constantly.
2. Remove the pan from the heat when the consistency of thin mashed potatoes is achieved.
3. Let the flour/milk combination cool completely to room temperature.
4. With a handheld or stand mixer with paddle attachment beat the butter and sugar until light and fluffy.
5. Add flour/milk mixture to the butter and sugar, and whip and whip and whip until it is the texture of whipped cream. It is not done until it looks like whipped cream.

Notes

1. ***you can use fresh strawberries, but the frozen strawberries in the syrup add a lot more moisture to these cupcakes
2. **the butter must be room temperature or it will not whip right, and do not heat it please 🙂
3. *check cupcakes at 18 minutes, always a good idea to check on your baking prior to the time given because ovens and cupcake tins can vary quite a bit.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Apple Pie Cupcakes with Browned Butter Cinnamon Cream Cheese Frosting, I’ll just let that sink in for a minute….y’all these cupcakes are ridiculousness, the way the browned butter and cinnamon gives the frosting a rich caramel flavor that pairs so well with the sweet, tart apple pie filling surrounded by the fluffy vanilla cake, drrrrooool…and no joke I had more than 1 coworker (who I bring my cheat day treats to on Mondays) tell me, ‘you have really outdone yourself this time.’   

Also, due to the whole apple pie, caramel awesomeness that’s going on with these cupcakes, they are perfect for all of the happenings in the months ending in ‘er,’ obviously I chose October with the adorable bat cupcake liners and little sparkly bats but they most definitely could be served at Thanksgiving or Christmas as a different take on the traditional apple pie.

      There are more than a few (but not complicated) steps to make these, but completely worth it…all I’m saying is, make these sooooon.

Yummmmm…

Apple Pie Cupcakes with Browned Butter Cinnamon Cream Cheese Frosting

2014-10-23 13:02:27

Yields 24

moist vanilla cupcakes with apple pie center, topped with browned butter cinnamon cream cheese frosting

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THE CUPCAKES

1. 1 Box of Super Moist Yellow Cake Mix
2. 3 Eggs
3. 1 Stick of Butter
4. 1 Cup of Water
5. 1 Can of Apple Pie Filling

THE FROSTING

1. 2, 8 Ounce Blocks of Cream Cheese
2. 2 Teaspoons of Vanilla Extract
3. 1 stick (1/2 Cup) of Browned Butter
4. 2-4 Cups of Confectioner's Sugar
5. 2 Teaspoons of Cinnamon
6. **2 Tablespoons of Meringue Powder**optional

For the Cupcakes

1. Preheat the oven to 325 F.
2. Line 24 cupcake tins with paper liners (this batch only made 20 for me because I filled the batter to the top, not 3/4 of the way like I should have, don't be like me) For the cupcakes I used a boxed moist yellow cake mix. You can follow the directions on the box or you can make it taste more homemade by using 1 entire melted stick of butter, 3 eggs and 1 cup of water.
3. In the bowl of your mixer beat cake mix, eggs, butter and water together until combined. Make sure not to over mix.
4. Bake cupcakes for 20 minutes, or until you press them with your finger and they spring back. Let them cool completely after you take them out of the oven so the apple pie filling won't become runny when you place it inside the cupcakes.

For the Browned Butter Cinnamon Cream Cheese Frosting

1. With a handheld or stand mixer with paddle attachment, cream the softened cream cheese until smooth.
2. Add the cooled browned butter and vanilla extract into the cream cheese and blend again.
3. Slowly (no really, you don't want sugar all over the place) incorporate 2-4 cups of confectioner's sugar until well blended--how much sugar you add is your preference on how thick you want the icing to be and how much you want to make--I ultimately used 3 cups of sugar and added 2 Tbsps of meringue powder to thicken it for piping, totally optional of course.
4. Now blend in the cinnamon, take a spoonful of this frosting to taste and proceed to have an eye rolling When Harry Met Sally moment, teehee.

How to Brown Butter

1. In a pan-I suggest using a pan with a light colored interior so you can easily see when the butter starts to brown and you won't burn it-on medium heat, melt your butter while stirring constantly. Your melted butter will start to bubble up and sputter, then the bubbles will get smaller, and then the bubbles start to subside. At this point start looking for brown flecks to appear on the bottom of your pan, when you start to see a lot more brown flecks and the butter is a rich amber color, immediately remove your pan from the heat and continue stirring. The butter will have the most delicious aromatic nutty rich smell to it, trust me you'll know it's ready.

The Apple Pie Filling & Application

1. Yes I used pre-made apple pie filling (if you're an overachiever please feel free to make your own) but pre-made is delicious and no one knew I hadn't made it. I did pour the filling into a bowl and chop it up with a fork and knife so the apple chunks would be small enough to go inside the cupcakes.
2. To hollow out holes in the tops of the cupcakes I used the bottom of a Wilton 2M piping tip, weird I know, but it's the perfect size, keeps the cupcake piece it takes out intact so you can place it back on top and the sizes are all perfectly uniform. You could also use a spoon, or a knife, really whatever is easiest for you.
3. So now spoon the filling into the cupcakes and place the tops back on.

Piping the Frosting

1. If you feel inclined to pipe this frosting (instead of eating the whole bowl with a spoon) I used a disposable Wilton bag with a Wilton 1M tip. I piped starting from the middle of the cupcake working my way out in a circular motion until the top was completely covered.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Yes, I know, this time of year pumpkin is everywhere, and maybe some people think that it is overdone.  Just FYI, I am not one of those people, I love pumpkin just about anyway it can be prepared..except in drink form (y’all know which famous one I’m talking about) and yes I’m sure this is sacrilege to some people but seriously, eww…anyways, it is has been especially Fall-ish and beautiful in my neck of the woods this last week and I was craving some pumpkin deliciousness like whoa, sooo I decided to give these a whirl.  

I have seen these Impossible Pumpkin Pie Cupcakes floating around on Pinterest for months and finally decided I would try them out.  I am thrilled at how these turned out. 

Not only were these super simple to throw together but almost fool proof, they baked up perfectly into mini pumpkin pies with a wonderful custard texture in the middle. 

 Also, the incredible pumpkin cinnamon smell wafting through the house, mmmm. 

Totally ate 5 of these on my cheat day 🙂

I also decided to get fancy and top them with my absolute most favorite whipped frosting which I first saw on The Pioneer Woman.  I thought it was the strangest recipe ever for frosting, but y’all, it is amazing. 

It has the texture and flavor of homemade whipped cream, but so much more stable, and perfect for piping on cupcakes, pies, straight into your mouth, cakes..you get the idea. 

Flour/Milk mixture before heating it

See the thin mashed potato texture?

 If you’re in the mood to get your pumpkin on like I was, definitely give these a try.  

Impossible Pumpkin Pie Cupcakes

2014-10-26 19:49:56

Yields 12

Melt in your mouth mini pumpkin pies

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Ingredients

1. FOR THE CUPCAKES
2. 1-15 Ounce Can of Pumpkin Puree
3. 1/2 Cup Sugar
4. 1/4 Cup Brown Sugar
5. 2 Large Eggs
6. 1 Teaspoon of Vanilla Extract
7. 3/4 Cup of Evaporated Milk
8. 2/3 Cup of All Purpose Flour
9. 2 Teaspoons of Cinnamon
10. 1/4 Teaspoon Salt
11. 1/4 Teaspoon Baking Powder
12. 1/4 Teaspoon Baking Soda
13. ***2 Teaspoons of Pumpkin Pie Spice can be substituted for the cinnamon
14. FOR THE FROSTING
15. 5 Tablespoons of All Purpose Flour
16. 1 Cup of Milk
17. 2 Sticks (1 Cup) of Room Temperature Butter
18. 1 Cup of Sugar
19. 1 Teaspoon of Vanilla Extract

FOR THE CUPCAKES

1. Preheat the oven to 350 degrees F.
2. Spray 12 cup muffin tin with Baker's spray (using cupcake liners is too messy)
3. With a handheld or stand mixer with paddle attachment mix the pumpkin puree, sugar, brown sugar, vanilla extract, eggs and evaporated milk until well incorporated.
4. Add flour, cinnamon (or pumpkin pie spice), salt, baking powder and baking soda.
5. Fill each muffin tin close to the top (they rise but will collapse down)
6. Bake for 20 minutes and let cool for another 20 minutes before removing them from the pan to chill in the fridge for 30 more minutes.

FOR THE FROSTING

1. In a small saucepan on medium heat, whisk flour and milk together stirring constantly until it thickens to the consistency of thin mashed potatoes.
2. Remove from heat and stir in the vanilla extract.
3. While the mixture is cooling, cream the butter and sugar until light and fluffy.
4. Add flour/milk mixture into the butter and sugar and start mixing. Scrape down the sides of the bowl and keep whipping. Remember, it is not done until it looks like whipped cream.

Notes

1. The butter has to be brought to room temperature by sitting out, do not attempt to heat it.
2. The flour milk mixture has to be completely cool for the frosting to work.
3. This recipe doubles perfectly, and these things will go fast, so I would suggest doing so (I mean that in the least bossy way possible) 🙂

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/