Double-Maple Cupcakes

These pint-sized desserts include the finest maple syrup found in both cupcake and frosting. The glaze gets an extra dose of maple flavor thanks to the addition of maple flavoring. Sprinkle these cakes with walnuts or, for a sweet and salty taste, crumbled bacon.
Preheat the oven to 350 degrees.To make the cupcakes, whisk the first 4 ingredients on a medium speed mixer until smooth (about 5 minutes). Add the eggs, 1 at a time, beating well after each addition. Lightly pour the flour into dry measuring cups; smooth with a knife. Combine the flour, baking powder,and 1/4 teaspoon salt in a bowl, mixing well with a whisk. Combine the milk and 1/4 cup maple syrup. Add the flour mixture to the sugar mixture alternately with the milk mixture, starting and ending with the flour mixture; stir after each addition.Spoon the batter into 12 muffin tins lined with paper tins. Bake at 350 ° C for 20 minutes or until a wooden stick inserted in the center comes out clean. Cool in the pan for 10 minutes on a wire rack; remove from the pan. Cool completely on a wire rack.To make the frosting, whisk together 3 tablespoons of maple syrup and the following 4 ingredients (syrup with 1/8 teaspoon salt) on a medium speed mixer for 1 minute. Gradually add the powdered sugar, whisking until smooth (do not interrupt). Spread the cupcakes with icing.