Maple Snickerdoodle Cupcakes

Batter ingredients

1 1/2 C butter (room temperature)

2 1/2 C granulated sugar

5 eggs

1 tsp vanilla extract

1 tsp maple extract

3 C flour

1/4 tsp salt

3/4 tsp baking powder

1 C milk

Filling ingredients

1/4 C milk

1/2 C confectioners sugar

1 8oz package cream cheese ( softened)

1/2 tsp ground cinnamon

Icing ingredients

3 Tbsp Meringue Powder (if you do not have meringue powder this is around 4 1/2 egg whites)

1/2 C cold water

1/4 C corn syrup

2 C sugar

1/2 C water

First Preheat your oven to 350 degrees. I like to let mine warm up for about 20 min

1. In your mixer cream butter and sugar until it becomes light and fluffy

2. Add your eggs one at a time. Make sure to mix well after each addition

3. Mix in the vanilla and maple

4. In medium bowl mix the flour, baking powder, and salt together

5. Add your flour mixture alternating with the milk. Start with your flour first

6. Pour into your pans and bake for 22-24 minutes

7. Cool for at least 10 minutes before removing from pan

Filling Directions

1. In a medium bowl combine your cream cheese, sugar, cinnamon, and milk together

2. Beat this with a mixer until it is well blended ( I mixed mine for some time before it all blended well)

3. Refrigerate until cupcakes are cooled

4. Fill cupcakes and then refrigerate them until you are ready to decorate and or serve

Icing Directions

1. First beat your meringue powder and 1/2 C cold water until stiff ( this for me was about 6 min on high speed)

2. In a medium saucepan bring your corn syrup, sugar, and 1/2 C water to a boil ( make sure to mix)

3. Remove from heat and let cool for 3 to 5 min then add syrup to your meringue mixture slowly while beating on high for 4 to 5 min

4. Then decorate your cupcakes and enjoy! If desired sprinkle cinnamon and sugar on top of frosting or anything else that sound delicious to you.