Fall is the perfect time for Maple everything!!  Make these simple cupcakes and get festive with some fun leaf toppers.

Have I mentioned how much I LOVE pure maple syrup?  I could drink it from the bottle with a straw!!  So, naturally, these Maple Frosted Cupcakes are my favorite dessert!

The cupcakes are a simple vanilla, perfect for whatever flavor frosting is your favorite, but I highly recommend my Maple Frosting!  I just combine creamy butter with pure maple syrup and powdered sugar.  Easy and delectable!

Happy Baking!  ~ Gena

Maple Frosted Cupcakes

Ingredients:
Makes 20 cupcakes

• 2  1/2 cups all purpose flour
• 3 t. baking powder
• 1 t. salt
• 1/2 cup unsalted butter, softened
• 1  1/2 cups sugar
• 2 t vanilla
• 2 eggs
• 1  1/4 cups milk

Maple Frosting:

• 1/2 cup unsalted butter (1 stick), softened
• 2 cups powdered sugar
• 1 T milk or cream
• 3 T pure maple syrup

Maple Leaf Toppers:

• 2 cups white chocolate chips (I like the Ghiradelli brand, has no hydrogenated oil!)
• yellow and orange food coloring
• several maple leaves (or any pretty leaves), washed gently

Directions:

• Preheat oven to 375° F.  Butter muffin tin(s) or use paper liners.
• Whisk together flour, baking powder and salt in a large bowl and set aside.
• In a mixing bowl fixed with the paddle attachment, beat together butter and sugar on med. to high speed until creamy, about 1 min.  Add vanilla and beat until combined.
• Add eggs, one at a time, on low speed until combined, about 1 min.
• Add half of flour mixture to mixer and beat on low speed just until combined.
• Slowly add milk and mix on low just until combined.
• Repeat with remaining flour.
• Fill each muffin cup about 2/3 full with batter.
• Bake for 16-18 min. or until cupcakes spring back when touched.  While baking, prepare leaf toppers (below.)
• Let cool on a wire rack before frosting.

For Maple Frosting

• In a mixing bowl fitted with the paddle attachment, beat butter on med. high until smooth.
• Add powdered sugar, 1/2 cup at a time, on slow speed.
• Add pure maple syrup and milk and beat on low for 1 min.  Mix on med. high for another minute or until smooth.

For Maple Leaf Toppers

• Line a cookie sheet with wax or parchment paper.
• In a glass bowl, melt white chocolate chips for 1 minute.  Stir until smooth.
• separate frosting into two bowls, adding a tiny amount of food coloring to make yellow and orange.
• Using the back side of a spoon, smooth onto veiny side of leaf.  Use a little of each color on each leaf, blending to look natural.  I use my finger if needed, to smooth chocolate into small corners of leaves.
• Place on the lined cookie sheet and refrigerate for about 15 minutes.  Very carefully peel the leaf off of the chocolate.  Lay on top of cupcake immediately after frosting.

Enjoy!!!