Preheat the oven to 350 degrees F. Place a 24 well silicone mini muffin cup liner on a baking sheet. Conversely if you don’t have a silicone muffin pan you can use regular mini muffin pan with paper liners.

Cream the butter and sugar until fluffy. Add the eggs and beat until smooth. Add the vanilla and stir. Combine the rest of the dry ingredients and whisk to combine. Add the flour mixture and beat to combine. Stir in the chopped pecans.

Fill the wells of the mini muffin cups with one Tablespoon of batter. Bake for about 11-12 minutes or until a wooden skewer comes out clean. Let the cupcakes cool for about 2 minutes and then remove to a wire rack to continue cooling until completely cool. Makes 24-30

Make frosting by creaming the sugar and butter, add maple syrup and vanilla bean paste and beat well to incorporate. Adjust consistency by adding more syrup or a dash of milk or cream if desired. Frost cakes.