Brown Sugar Maple Cupcakes

Brown Sugar Cupcakes - Preheat oven to 350 F and line a 12-count muffin tin with paper liners. Set aside.

Brown Sugar Cupcakes - Combine butter and brown sugar in the bowl of a stand mixer (or in a large bowl using an electric hand mixer) and beat on medium speed until ingredients are well combined and light and fluffy.

Brown Sugar Cupcakes - Add the egg, beat well. Stir in vanilla extract.

Brown Sugar Cupcakes - In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.

Brown Sugar Cupcakes - To the butter-sugar mixture, gradually fold in about 1/4 of the flour mixture by hand using a spatula, until just combined.

Brown Sugar Cupcakes - Add about 1/4 cup of the buttermilk and use spatula to fold in until just combined.

Brown Sugar Cupcakes - Continue to alternate adding flour and buttermilk—ending with the flour mixture—until the ingredients are completely combined. Take care to not overmix the batter but do make sure the ingredients are well combined and the batter is smooth.

Brown Sugar Cupcakes - Fill cupcake liners 2/3 of the way with batter. Bake for 18 to 20 minutes, or until cupcake tops spring back when gently touched and a toothpick inserted in the center comes out clean or with few moist crumbs.

Brown Sugar Cupcakes - Allow cupcakes to cool completely in pans before frosting.

Maple Frosting - Using an electric mixer, beat together softened cream cheese and butter until well-combined.

Maple Frosting - Add brown sugar and beat until well incorporated.

Maple Frosting - Gradually add powdered sugar until completely combined.

Maple Frosting - Add maple syrup, vanilla extract, and salt, and stir until ingredients are thoroughly combined, pausing to scrape down the sides and bottom of the bowl with a spatula.

Maple Frosting - Pipe or spread frosting over cooled cupcakes.