Line a muffin pan with paper liners and set aside.
Preheat oven to 350 degrees F.
In a small bowl, sift together flour, baking powder, baking soda, salt and ground nutmeg. Set aside.
In a large bowl, use an electric mixer to beat butter, brown sugar and eggs.
Once the butter mixture is creamy, add maple syrup and beat some more.
Slowly add dry ingredients to the wet ingredients, alternating with the buttermilk. Continue beating until batter is formed.
Scoop ¼ cup of cupcake batter into each section of your muffin pan.
Bake for approximately 20 minutes or until a toothpick comes out clean when inserted in the center.
Allow to cool completely before decorating.
Use an electric mixer to beat together butter, confectioners’ sugar and milk.
Once the ingredients are well-combined and form semi-stiff peaks, scoop into a piping bag with Wilton’s 1M icing tip attached.
Frost each cupcake.
Sprinkle crushed pecans over on top of each frosted cupcake.
Using a rolling pin, roll red fondant so that it’s about ¼ of an inch thick.
Using your letter cookie cutters, cut out 18 “Es” and 12 “Hs.” Place one “E” and one “H” on each cupcake.
Serve and enjoy!