Preheat oven to 180ºC and line 12 hole muffin tin with silicone cupcake liners.
Place butter into saucepan and cook until it becomes buerre noisette on Induction 10, stirring constantly. Pour into TM bowl and add sugar, vanilla and maple syrup. Blend 5 sec/speed 5. Scrape down and allow to cool slightly.
Add eggs and blend 10 sec/speed 6. Add remaining ingredients and fold 12 sec/Interval. Scrape down sides of bowl to incorporate last little bits of flour. Divide equally in prepared tin. Bake 20-25 minutes or until springing back when touched with a finger. Cool completely.
Optionally, cut out the centre piece of each cake and fill with 1 tsp raspberry jam and place the piece of cake you removed back into place before continuing with frosting.
Place berries and juice into TM bowl and cook 6 min/100ºC/speed 2. Strain through fine sieve and cool completely before using.
Place sugar and butter into TM bowl and blend 6 sec/speed 6.
Whip 30 sec/speed 4/butterfly.
Remove butterfly and add raspberry puree a little at a time blending 3-4 sec/speed 6 between additions until you have the desired colour.
Remove frosting from bowl and place in fridge for an hour or so before piping onto cupcakes