Okay, so if you have read my hot chocolate recipe you may know I like cinnamon! This is an indulgent cinnamon cake with a touch of lemon and a maple frosting that just gives you a hug as much as a cupcake can! The gold chocolate eggs, well they’re optional of course but in the spirit of Easter, what can be better then eating cinnamon and maple well eating cinnamon, maple and a chocolate treat of course! The kids love these as the addition of lemon keeps them balanced and who doesn’t love the smell of warm cinnamon?
Makes 18 cupcakes
You will need:
- 1 1/2 sticks butter (softened)
- 1 1/2 cups sugar
- 3 whole eggs
- 1 3/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup milk
- 2 tsp vanilla extract
- zest of 1 lemon
- 4 cups powdered sugar
- 1 1/2 sticks butter (softened)
- 1/3 cup milk
- 2 tsp fresh lemon juice
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup maple syrup
Preheat the oven to 350 degrees F
Line cupcake pans with baking cups.
Sift together the flour, baking powder, cinnamon, nutmeg and salt into a bowl, mix together and set aside. This is your dry ingredients all done.
In the bowl of a stand mixer or a bowl where you will mix, cream (mix together) the butter and sugar for 5 minutes. It should be light and fluffy! Next add the eggs, one at a time, beating slowly after each addition.
In a separate bowl combine the milk and vanilla extract. Now your wet ingredients are ready when needed.
Next, with your mixer on slow add about a third of your dry ingredients and beat together. Then add a third of your wet ingredients and beat together and continue with this alternating pattern until all of your dry and wet ingredients have just been combined. Don’t forget to scrape down the bowl, as needed!
Then add your lemon zest and gently mix until just combined.
Now scoop the batter into your cupcake pans. I have a small spring loaded ice cream scoop that I like to use but you can just spoon the mixture in until you are around half way in the cases.
Bake these for 18 minutes. If you want to check that they are cooked then you can use a cake tester or skewer or toothpick…you get where I am going with this! Once you have inserted it into the cupcake it should come out clean. Now place your cupcake pans on a wire rack to cool and only remove from the pan once they have cooled for a few minutes as this will stop them from breaking. Then leave them on the wire rack to cool completely.
Now if you are in a rush, these cakes are delicious on their own and if you sneak them off the racks before they have cooled completely they are really good when they are a little warm.
If you are going down the indulgent frosting route, then once the cakes have cooled completely you can mix up the frosting. Just beat together all of the frosting ingredients starting at a lower speed and going up to a high speed. You can also cover the mixer with a kitchen towel to catch the powdered sugar cloud as it puffs out!
One it has been mixed for just under 5 minutes, pipe or just spoon some of the frosting onto the cake. You can also use a ziplock bag with the corner cut off. This recipe makes enough for my generous loading of frosting but if you are only looking to add a little then you can scale this down. Now comes the completely optional part a chocolate egg to top them off. Chocolate…maple…cinnamon…enjoy!x♥x