• Preheat oven to 365˚F. Line a muffin tin with paper liners and set aside. Melt butter and let it cool.

Cupcakes

• Mix flour with baking powder, baking soda, and salt in a bowl; set aside. In a large bowl, mix sugar with melted butter using a rubber spatula. Add yogurt, milk, egg, and vanilla extract, and stir until combined. Add flour mixture and mix until just combined. Fill each paper liner about 3/4 full and bake for 15–18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Frosting

• In a large mixing bowl, using a hand mixer or stand mixer with paddle attachment, whip butter until smooth. Add prickly pear syrup and vanilla; mix until fully incorporated. Gradually add powdered sugar (1/2 cup at a time) while continuing to mix until the frosting is thick and creamy. Add heavy cream and continue to mix until there are no large air pockets. Set aside.
• Once cupcakes have cooled completely, use a chopstick or fork to poke several holes into the top of the cupcake. For each cupcake, carefully spoon 1/2 tablespoon of the syrup into the holes. Alternately, use a syringe to poke a few holes and squeeze the syrup in. Top with frosting and serve.