A delicious light cupcake made with pure maple syrup in the cake and in the frosting. These individual sized maple cupcakes are perfect for parties, birthdays, and more.
In a large bowl, using a hand mixer on medium speed, cream together the the butter, sugar, vanilla extract, and maple extract for 5 minutes, until well blended.
Add eggs, 1 at a time, beating well on low speed, after each addition for 1 minute, or until well incorporated.
In a medium bowl, combine flour, baking powder, and salt, stirring well with a whisk.
Combine milk and maple syrup. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix well after each addition.
Line a 12 cup muffin pan with paper liners. Using a ¼ cup cookie scoop, divide cupcake batter into muffin pan.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Cool muffins in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
For the maple frosting
In a large mixing bowl using a hand mixer on medium speed, mix together maple syrup, butter, vanilla extract, maple extract, and salt for 1 minute.
Gradually add the powdered sugar, mixing until just blended. Spread the frosting over cooled cupcakes using an offset spatula.