Do NOT preheat the oven. Line cupcake pan with 24 liners.
Cream together the butter and sugar until it's light and fluffy.
1 1/2 cups salted butter, 2 1/2 cups sugar
Add eggs one at a time and beat until well mixed.
6 large eggs
Next with the mixer on low speed, gradually add the flour and milk to the creamed mixture, alternating between the two. Start with one cup of the flour, 1/3 cup of the milk, and so on until you get through all of the flour and milk.
1 cup milk, 3 cups all purpose flour
Once those are well mixed, add in the vanilla to finish the cupcake batter.
1 TBS vanilla extract
Pour batter evenly between the 24 cupcake liners.
Place cupcake pans into COLD oven, then turn oven on at 325°F and bake for one hour, or until a toothpick comes out clean.
Remove from the oven and let them cool on a wire rack until completely cool.
Place frosting in a piping bag or a ziploc bag with the corner snipped off and pipe buttercream on each cupcake, then sprinkle with holiday sprinkles.
Add gumdrops, candy corn, and mini candy canes to 6 cupcakes each, then drizzle the remaining 6 cupcakes with maple syrup.
holiday sprinkles, gumdrops, mini candy canes, holiday candy corn, maple syrup
While cupcakes are cooling start making the buttercream frosting by whipping the butter until it is fluffy.
3 cups salted butter
Once the butter is fluffy, slowly add the powdered sugar and continue mixing until it is all mixed in.
2 pounds powdered sugar
Add the vanilla extract and mix in.
1/2 TBS vanilla extract
Then add one tablespoon of milk and mix and see if you get the consistency you want for piping. If it’s still too thick to pipe, add one more teaspoon of milk and mix again.
1 TBS milk
Store cupcakes at room temperature in an airtight container for up to five days.Freeze cupcakes before frosting in a freezer safe airtight container. I recommend wrapping the cupcakes in plastic wrap then placing a freezer bag and sealing. Freeze for up to three months and just thaw to room temperature when you’re ready to decorate and enjoy.