MAKES ENOUGH FOR 12 CUPCAKES
1 stick (or 8 TBS) of organic butter or Kerrygold grass fed butter, softened
1 TBS real maple syrup
1 tsp vanilla extract
a pinch of salt
Beat the butter until creamy. Then add the maple syrup, vanilla, and salt. Beat until combined. Give it a taste-test, ’cause you know you want to.
Make sure to frost the cupcakes when they have completely cooled! If frosting is applied when the cupcakes are still hot you will be left with a runny mess and therefore, heartbroken.
These can be made dairy free with Spectrum Organic Palm Shortening or your favorite dairy free butter.