Line 12 muffin tins with liners, or spray them with nonstick baking spray.

In a large bowl, combine the flour, granulated sugar, and baking powder.

In another bowl, whisk together the vegetable oil, milk, maple syrup, eggs, and vanilla until well combined.

Add the wet ingredients to the dry and mix gently until no large lumps of flour remain. You don’t want to over mix!

Add the chopped pecans and fold them in gently.

Divide the batter between the cupcake tins (I used a ¼ cup cookie scoop to ensure they’re all the same size).

Place the cupcake tray into the air fryer basket or tray, and set the temperature to 320 degrees F, air fryer setting, for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

Add the softened butter and maple syrup to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is light and the maple syrup is fully combined-- about 2 minutes.

Next, add the vanilla and mix to combine. With the mixer on low speed, slowly add the powdered sugar. Once all of the sugar has been added, turn the mixer to high speed and beat until the icing becomes smooth and aerated.

Transfer the mixture to a piping bag fitted with your choice of tip and frost the cooled cupcakes as desired.

Sprinkle with diced pecans.

Plate, serve, and enjoy!