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Preheat the oven to 350 degrees. Line 12 to 14 muffin cups with cupcake liners (or spray with cooking spraand set aside.
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Combine the flour, baking powder, and salt in a small mixing bowl and whisk to combine.
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Put the butter in a medium bowl and beat with an electric mixer until smooth. Add the maple syrup and beat to combine, then beat in the eggs.
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Scrape down the sides and bottom of the bowl. Add the milk, vanilla, and maple flavor and beat until well combined.
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Add the dry ingredients and beat on low until just incorporated. Scrape down the sides and bottom of the bowl and beat on low for a few seconds more.
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Divide the batter between the prepared muffin cups, filling each cup about 3/4 full. Bake for 16 to 22 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
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Take the cupcakes out of the oven and set the tin on a wire rack to cool completely before frosting them.