Love love love this recipe. Making more tonight!!! That's my picture! I didn't have maple extract so I substituted vanilla extract and added brown sugar and cinnamon on top and drizzled hot maple syrup over them for maple.
These are pretty good. The maple and cinnamon does give a faint hint of french toast, but you almost have to be thinking "french toast" in order to notice it. 20 minutes was a bit too long for mine, they got overcooked, but they were still very edible if not light and fluffy like I'd been hoping for. The icing, on the other hand, was trouble. It tasted fantastic, but was very runny even after I refrigerated it - I'd recommend cutting the amount of cream cheese in half, or doubling the powdered sugar (or maybe both! I was running out of time so I just left mine runny and stuck the cupcakes in the fridge...). Overall these were pretty decent cupcakes, but not quite the to-die-for recipe I was looking for.