Preheat the oven to 350°F. Line 15 muffin cups with cupcake liners.

Place the butter, granulated sugar, and maple syrup in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high for 3-4 minutes, or until light and fluffy.

Add the eggs, one at a time, and mix until well combined. Meanwhile, in a small bowl, whisk together the gluten free all purpose flour, baking powder, and salt. In a measuring cup, mix together the milk, vanilla extract, and maple extract.

Beginning and ending with the flour mixture, add ⅓ of the flour mixture. Mix until just combined, and add ½ of the milk mixture, mixing until just combined. Repeat with another ⅓ of the flour mixture and remaining milk mixture. Finally, add the remaining flour mixture, and mix until just combined, again scraping down the bowl as needed.

Divide the mixture evenly among the muffin cups. Place the cupcakes in the oven, and bake for 12-15 minutes, or until the muffin springs back when gently pressed in the center (you can also insert a toothpick in the center, and pull the cupcakes from the oven when the toothpick comes out clean). Let the muffins cool in the pan for 3-4 minutes. Remove from the pan, and place on a cooling rack to cool completely.