Maple Pecan Cupcakes

Ingredients:

1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/2 c. pure maple syrup
1/2 c. margarine, room temperature
2 eggs, room temperature
2/3 c. milk, 1%
1/2 c. rough chopped pecans

Preheat the oven to 350 degrees. In an electric mixer, mix the flour, pecans, baking powder, baking soda and salt. Mix in the sugar and maple syrup until well combined. Add the butter and mix for 2 minutes. Add the eggs until just combined, and then the milk. Bake for 20 minutes until the cupcakes bounce back slightly.

Meanwhile, in an electric mixer, beat 1/2 c. butter, 1/2 c. chopped pecans, a pinch of salt, 1 1/2 c. powdered sugar, and 1 tsp. maple extract together until the frosting is the consistency of your choice (I like it to just stand up slightly when you lift the paddle attachment).

When the cupcakes are fully cool, frost the tops with the maple pecan frosting and add chopped pecans on top.