Ingredients:
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil of your choice (if you use coconut oil, be sure to melt it first)
2 cups Plew Farm Grade A Dark Robust Pure Maple Syrup
2 teaspoon vanilla extract
2 large eggs
Instructions:
Preheat oven to 350°F and fill cupcake pan with liners.
Sift together the flour, baking powder and salt in a large mixer bowl. Set aside.
Whisk the milk, vegetable oil, maple syrup, vanilla extract and eggs in a medium sized bowl.
Add the wet ingredients to the dry ingredients and beat until well combined.
Fill the cupcakes liners about half way and bake for 15-17 minutes, or until a toothpick comes out clean.
Remove the cupcakes from oven and allow to cool for a few minutes, then remove to a cooling rack to finish cooling.
Frosting:
Mix a 8oz of cream cheese with 1/3 cup Plew Farm maple syrup, 3 tablespoons butter, 2 cups powdered sugar.
Recipe from Butternut Mountain Farm