BATTER 1/2 cup sugar 2 eggs (room temperature) 6 Tbsp. melted butter 1 tsp Vanilla extract 1/4 cup Milk 1/4 cup Maple syrup 1 & 1/4 cup White flour 1/2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Sea salt
MAPLE BUTTER FROSTING 1 cup Unsalted butter, softened 3 oz. Cream cheese, softened 2/3 cup Dark-brown sugar, softened 1/4 tsp Salt 3/4 cup Maple syrup 3/4 tsp Vanilla extract 1 cup Confectioners sugar
Pre-heat oven to 350 degrees F.
Sift the flour, baking powder, baking soda and salt together and then set a side. In a large bowl, beat the eggs and sugar using a mixer set on medium-speed until fluffy (about 2-3 minutes). In a small bowl, combine all liquid ingredients; melted butter, vanilla extract, milk and maple syrup, blend for a minute then add it to the egg mixture - stir thoroughly. Add the flour mixture by gently folding it into the batter. Fill the lined muffin cups with the batter and bake until a tester comes out clean, about 20 minutes. Cool completely.
Maple Butter Frosting:
In a medium-size bowl, beat the butter, cream cheese, brown sugar, and salt using a mixer set on medium speed, until light and fluffy (about 3 minutes). Continue beating, while adding the maple syrup and vanilla. Gradually add the confectioner's sugar and increase the speed to high, beating until light and fluffy (about 1 minute). Chill 1 hour before using.
Please note: As a healthy alternative to frosting, you can add thinly sliced strawberries sprinkled withmaple sugaras a topping for your cupcakes.