To make the cupcakes:

Prepare cupcake tins with cupcake liners.

In a mixing bowl using a hand mixer or stand mixer, cream the butter and sugar together until light and fluffy.

Beat in the eggs, one at a time.

Next beat in flour, one cup at a time, alternating with milk, until just combined.

Mix in vanilla extract.

Divide batter evenly between 24 cupcake liners.

Now this is the most important part, YOU HAVE TO PUT THESE IN A COLD oven.

Then, set the oven to 325 degrees and bake for 60 minutes or until a toothpick comes out clean.

Remove from the oven and let cool on a cooling rack.

To make buttercream frosting: (this can be done while cupcakes bake)

Using a stand mixer or hand mixer whip the butter until fluffy.

Next gently add in the powdered sugar,

When butter and powdered sugar are well combined, add the in the vanilla extract.

Next, add in milk until the frosting is a thick, but pipeable consistency.

Place the buttercream in a large ziploc bag and snip off the end.

Pipe the buttercream on each cupcakes.

Sprinkle all the cupcakes with holiday sprinkles.

Top 6 of the cupcakes with gumdrops, 6 of them with candy corn, 6 of them with mini candy canes and drizzle the remaining 6 with maple syrup.

Serve and enjoy!