Instructions

For the cupcakes

1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. In a large mixing bowl, combine the sugars, vegetable oil, eggs, molasses, vanilla extract, and sour cream. Beat on medium speed until the well combined. Scrape down the bowl as needed.
3. In a medium-sized bowl, combine all remaining dry ingredients. Then, add half the dry ingredients to the batter followed by half the milk, and beat until it starts to combine.
4. Finally add the remaining dry ingredients, mixing on low speed while pouring in the milk and beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
5. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
6. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the frosting:

1. Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
2. Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scrape down the bowl occasionally.
3. Slowly add the confectioner’s sugar 2 cups at a time, followed by the heavy cream, maple syrup, and vanilla extract, and cinnamon.
4. Add the remaining powdered sugar and beat until you reach your desired consistency, at least 2 minutes.
5. Using a large piping bag fitted with a large open round piping tip, pipe the frosting onto the cupcakes.