This maple cupcake recipe is easy to make and is frosted with a simple buttercream frosting and garnished with toasted fine coconut flakes.
Preheat oven to 350˚F.
Line a 12-muffin cup tin with paper liners.
In a mixing bowl, whisk together flour, baking powder, baking soda
and brown sugar. Use an electric mixer on medium to mix in the buttermilk, maple syrup, oil, maple extract and vanilla extract and mix until it is well incorporated.
Fill prepared muffin tin 2/3 of the way.
Place into the preheated oven and bake for 20 - 22 minutes, or until an toothpick inserted in the center comes out clean.
Remove from oven and set on a rack to cool.
Once cool enough to touch turn cupcakes out of pan and let cool completely on a wire rack.
Measure the butter, sugar and vanilla into a mixing bowl and use an electric mixer on medium to beat until light and fluffy (about 5 minutes).
Add heavy cream 1 tablespoon at a time to make consistency more spreadable.
Fill a piping bag with some frosting and pipe designs on top of cupcakes. Garnish with some toasted coconut on top.