French Toast Cupcakes with  Maple Buttercream Frosting

Ingredients:
Streusel:

1/2 cup brown sugar
1 tbsp sugar
1/2 cup flour
1/2 tsp cinnamon
1/4 tsp salt
5 tbsp cold unsalted butter, cut into chunks

Cupcakes:

3 cups flour
2 cups sugar
1 tbsp baking powder
2 tsp cinnamon 
1/2 tsp nutmeg 
1 tsp salt
1 cup unsalted butter, room temperature
1 cup sour cream
4 eggs, room temperature
1 tbsp vanilla

Directions:
Streusel: 

1.  In a large bowl, combine the brown sugar,sugar, flour, cinnamon and salt. Mix cold butter into the mixture by hand, squeezing the pieces into mix it.
2. Cover and freeze while you prepare the cupcakes. If you're not using the streusel right away, refrigerate it until ready to use.
3. In a large bowl, or bowl of stand mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt. Add the butter, sour cream, eggs and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand with a spatula. 
4. Place 3 tbsp of batter in each cup. Divide the streusel evenly among the cupcakes, and sprinkle it on each one. Bake for 20 minutes, or until a toothpick is inserted in the center and comes out clean.

Ingredients:
Maple buttercream frosting:

1 cup unsalted butter, softened
4 cups icing sugar
1 1/2 tsp vanilla
1/2 tsp salt
1/3 cup maple syrup
2 tbsp heavy cream

Directions:

1. Beat the butter on high speed until light and fluffy. Beat in icing sugar until combined, stir in the vanilla and syrup. Add the heavy cream and whisk on high for 4 minutes.
2. Frost cupcakes with frosting.