RE: Maple Pecan Pancake Cupcakes(FOOD PHOTO SHOOT)

Have a great day @marconah!

Ingredients

1/4 cup (1.2 stick) butter, melted
1/4 cup oil
2/3 cup brown sugar, packed
1/3 cup pure maple syrup
2 eggs
1/2 cup whole milk
1/2 cup plain non-fat or Greek yogurt
1 tablespoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cup flour
1 cup chopped pecans (optional)
Frosting:
1 cup (2 sticks) butter, at room temperature
7 - 8 cups powdered sugar
2 tablespoons half & half
1 tablespoon pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon pure maple extract
1/4 teaspoon salt
Optional Toppings:
chopped pecans
pure maple syrup

Instructions

1. Preheat oven to 350 degrees F (180 C). For cupcakes, stir butter, sugar, oil, and syrup together in medium mixing bowl. Beat in eggs, then add milk and yogurt. Mix in vanilla, salt, baking powder, and flour. Line a cupcake pan with paper liners or grease and flour very well. Pour batter into cups and fill each about 3/4 full. Bake for 18 - 22 minutes or until a toothpick comes out clean. Remove from oven and cool before frosting.
2. For the frosting, use a stand or handheld mixer to whip butter until fluffy. Add 3 1/2 cups of powdered sugar one cup at a time. Whip in all other ingredients until smooth. If it seems too soft add a little more powdered sugar until it is thick enough to frost cupcakes.
3. To assemble fit a pastry bag with a large mouthed tip and fill with frosting. Pipe frosting onto cupcakes. Sprinkle with pecans and drizzle with syrup if desired.