-Preheat oven to 350°F. Line a 12-cup cupcake tin with paper liners.
-Combine flour, baking powder, and salt whisking together. Set aside.
-In a mixing bowl beat together on medium speed with an electric mixer the sugar, margarine, vanilla and maple extract.
-Add one egg at a time beating directly after each addition.
-Stir milk and maple syrup together in a small bowl.
-Begin adding the flour mixture with the sugar mixture alternating with the milk mixture.
-The flour mixture should be added first and as the last addition. Blend well after each addition.
-Scoop the batter into the paper lined cupcake tins until ¾ s filled or until an inserted toothpick comes out clean.
-Cool for 10 minutes while still in the cupcake pan.
-Remove from the cupcake pan and put each on a wire rack to coll completely.
Maple Frosting Directions:
-Combine the maple syrup, margarine, vanilla, maple extract and salt into a mixing bowl beating with an electric mixer until combined.
-Gradually add ½ C of powdered sugar at a time blending after each addition. Do not over beat.
-Test to see if frosting can make and hold a peak. Take a spoonful and turn it upside down if the frosting sticks to the spoon the frosting is ready. If not add more powdered sugar a little at a time.
-Once the frosting can hold a stiff peak scoop it into a pastry bag with a star tip. Twist the open end of the pastry bag and squeeze the frosting to the tip.
-Begin frosting on the edge of the cupcake and working towards the center.