Preheat the oven to 350 degrees F. Line cupcake plans with 24 baking cups.

In a stand mixer with the paddle attachment, beat the eggs on medium-low speed for 2 minutes until light yellow and lightly foamy.

Melt the butter in a microwave for 1-1/2 to 2 minutes. Keep the butter hot - do not allow it to sit and cool off.

Increase the mixer speed to medium-high. Pour the hot butter into the eggs slowly, so that the mixture tempers and the eggs do not scramble. Once the butter is added, reduce the speed to medium-low.

Withe the mixer running, add the milk, vanilla and salt. Mix for 1 minute until well combined.

Sift together the flour, sugar, baking powder and cinnamon and add to the batter. Mix on medium until just combined, about 10-20 seconds. Scrape down the sides of the bowl to ensure that everything is well mixed.

Scoop the batter into the prepared baking cups filling them two thirds of the way.

Bake for 20-25 minutes, rotating the pan halfway through.

While the cupcakes are baking, prepare the maple soak.

Remove the cupcakes from the oven and allow to cool for 5 minutes. Using a fork, dock the tops of each cupcake 3 times.

Combine the milk, cream and syrup in a microwave safe dish.

Microwave for 30 seconds on high.

Using a teaspoon of the maple soak, pour it over each cupcake, a small amount at a time, letting it absorb a bit before adding more. Let cool completely.

Melt the butter in a saute pan over medium heat.

Add the pecans and stir continuously until you can begin to smell them, about 3 minutes.

Add the maple syrup and salt, reduce the heat to low and continue to cook until all the pecans are uniformly coated. Place the nuts on a parchment lined sheet to cool completely.

Place egg whites and sugar in heat proof bowl (not metal).

Set bowl over pan of gently simmering water, and whisk until the sugar has dissolved and the egg whites are hot to the touch, about 5 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer egg and sugar mixture to the bowl of a stand mixer fitted with the whisk attachment.

Beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 8-10 minutes.

Reduce speed to low. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating, so be patient!!

Add maple syrup, vanilla and cinnamon and beat just until combined.

Switch to the paddle attachment and beat on low to eliminate any air pockets, about 5 minutes.

**If you are using the buttercream within a few hours, cover the bowl with plastic wrap, and leave at room temperature in a cool environment.

***If not, then store in the refrigerator, up to 3 days. Before using, bring the buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Soak each cupcake with the maple soak

Fill a pastry bag fitted with a fluted tip with the maple cinnamon buttercream and pipe onto each cupcake.

Top each cupcake with a generous portion of the maple-glazed nuts.