Pancake Cupcakes With Maple Frosting

If using cupcake papers, spray lightly with nonstick cooking spray. Line a 12-cup muffin tin with the prepared cupcake papers. Or grease and flour the cups or spray with baking spray.

Heat the oven to 375 F.

In a bowl combine the flour, baking powder, baking soda, salt, and sugar.

In a large bowl, whisk the buttermilk with the eggs and melted cooled butter until smooth. Whisk in the flavoring(s). Stir in the flour mixture until smooth. Spoon into the prepared pan, filling cups or papers about 2/3 full.

Bake for 16 to 18 minutes, or until lightly browned. Cool in pan on a rack for 10 minutes, then remove the cupcakes to a rack to cool completely.

In a mixing bowl with an electric mixer, beat the butter with 1 cup of confectioners' sugar until smooth and light. Add the maple syrup and 2 more cups of confectioners' sugar, along with 2 tablespoons of cream, and the maple and vanilla extracts. Beat until light and fluffy, adding more confectioners' sugar or cream, as needed.

Pipe or spread the frosting onto the cooled cupcakes.