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 🙂
- 1 Cup Packed Brown Sugar
- 2 Tablespoons of Granulated Sugar
- 1 Cup of All Purpose Flour
- 1 Teaspoon of Cinnamon
- 1/2 Teaspoon of Salt
- 10 Tablespoons Cold Unsalted Butter, Cut Into Chunks
- 3 Cups of All Purpose Flour
- 2 Cups of Granulated Sugar
- 1 Tablespoon Baking Powder
- 3 Teaspoons of Cinnamon
- 1 Teaspoon of Salt
- 2 Sticks (1 Cup) of Unsalted Butter
- 1 Cup of Sour Cream
- 4 Eggs, Room Temperature
- 1 Tablespoon of Vanilla Extract
- 2 Sticks of Unsalted Butter, Softened.
- 2 Blocks of Cream Cheese, Softened.
- 1 1/2 Teaspoons of Vanilla Extract.
- 1/2 Teaspoon of Salt.
- 2/3 Cup of Maple Syrup.
- 6 Cups of Confectioners Sugar.
- 2 Teaspoons of Cinnamon.
- In a large bowl, combine both sugars, flour, cinnamon and salt.
- Now mix in the cold butter by hand, squeezing the pieces in to mix it.
- Cover the bowl and place in the freezer while you prepare the cupcakes.
- Preheat the oven to 350 degrees F.
- Line 24 cupcake tins with paper liners.
- With a hand mixer or stand mixer with paddle attachment, cream the butter, then add sour cream, eggs and vanilla.
- Now add the flour, sugar, baking powder, cinnamon, and salt.
- Fill your cupcake liners 1/2 full.
- 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).
- Beat the butter until light and fluffy.
- Add the cream cheese to the butter and blend together smoothly.
- Add sugar slowly, mixing in 1 cup at a time.
- Add cinnamon, vanilla, salt and maple syrup.
- 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 🙂