2. Combine flour, baking powder, cinnamon, and salt in a mixing bowl.
3. In a large bowl, whisk together butter, sugar, and eggs until combined. Then add maple extract.
4. Alternate between whisking in flour mixture and milk into your liquid mixture. Make three additions of flour and two of milk. Beat until smooth.
5. Pour batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
6. Cool cupcakes for 10 minutes, remove from pan and allow to cool completely before frosting.
2. Scrape sides of bowl. Sift powdered sugar into bowl. Beat with mixer 30-40 seconds. Scrape down sides of bowl and add the brown sugar and maple syrup.
3. Beat for 2-3 minutes or until mixture is fluffy, scraping sides of bowl as needed.
4. Stir in walnuts until just mixed and spread on cooled cake. (I sprinkled a few extra walnuts on top of each cupcake too!)
Labels: cupcakes, dessert, food_recommendation, recipe