Stuffed French Toast Cupcakes

                       Stuffed French Toast Cupcakes
1 box vanilla cake mix
1 sm pkg instant vanilla pudding
1 c. vegetable oil
1/2c. warm water
4 eggs
1 tsp vanilla
1 c. sour cream
Combine ingredients in bowl and mix on medium speed for 1 1/2 min.Fill cupcake liners 2/3 full and bake @ 350 degrees for 15-20 min, or until toothpick comes out clean. Cool completely. Core cupcakes using apple corer or a sharp knife. Save cores to plug holes. Fill cupcake with Maple Cream Cheese Frosting, plug hole with cake core, then spread a thin layer of frosting on cupcake, stopping about 1/2 inch from edge. Pipe cupcake with Cinnamon Buttercream Frosting , then dust immediately with powdered sugar using sifter, while frosting is still wet. Reapply powdered sugar as needed if sugar melts into frosting.            
                              Maple Cream Cheese Frosting
1 pkg cream cheese, softened
1/2 stick unsalted butter, softened
1 tsp vanilla
1/2 tsp Maple extract
4 c. powdered sugar
Mix ingredients with electric mixer on medium to high speed until smooth and creamy. Fill baggie or piping bag with frosting, cut off the tip and fill cupcakes. Plug holes with cupcake cores. Spread a thin layer of frosting on cupcakes, stopping about 1/2 inch from edge. Pipe cupcakes with Cinnamon Buttercream Frosting.       
                          Cinnamon Buttercream Frosting
2 sticks unsalted butter, softened
2 tsp vanilla
6-8 Tbsp milk
2 tsp cinnamon
2 lb bag powdered sugar

Mix ingredients together on med to med high speed until smooth and creamy.Frosting should be thick enough to pipe onto cupcakes. Add more powdered sugar if needed. I use a 1M tip to pipe cupcakes. Dust immediately with powdered sugar using sifter, while frosting is still wet. Reapply powdered sugar if needed, right before serving.