Cinnamon, brown sugar, and maple syrup make a wonderful, sweet flavor combination. This recipe combines all three into one delicious cupcake.
Preheat oven to 350 degrees F. Place cupcake liners into 36 2-1/2 muffin cups.
Prepare the Basic Yellow Cake batter according to the recipe directions.
For the cinnamon streusel, in a small bowl mix the brown sugar, cinnamon and maple syrup until well combined.
Fill the cupcake liners 1/3 full with cake batter. Add a heaping teaspoon of the cinnamon streusel to each one, then spoon on batter until cups are 2/3 full. (You should have some streusel left for spinkling on top of cupcakes.)
Bake in a preheated oven at 350 degrees F for about 20 minutes, or until a toothpick inserted into the center comes out clean. Set the baked cupcakes on a rack to cool.
For the maple icing, beat together the butter and cream cheese on medium speed until well blended. Add the maple syrup and vanilla and mix until blended. Slowly add the confectioners' sugar to the cream cheese butter mixture, mixing as you go, until all the ingredients are mixed in and the icing forms a soft peak when the beater is lifted out.
Once the cupcakes are cool, use a decorative tip and pastry bag to pipe the maple icing onto the cupcakes. Make a small peak in the center by taking your hand in a circular motion from the outside in, and squeezing the pastry bag gently with your hand. Make the circles smaller as you get to the center. If you don't have a decorative tip, you can spread the icing onto the top of the cupcakes with a knife.
Top the cupcakes by sprinkling a little of the leftover streusel mixture, or some brown sugar on top.