Preheat the oven to 180°C.
Line a 12 hole cupcake tray with cupcake cases.
Place the butter, caster sugar, eggs, flour, vanilla extract and maple syrup in a large mixing bowl and beat together using an electric hand-held whisk until smooth; usually 1-2 minutes. Fold the roughly chopped cashews into the batter until incorporated.
Spoon the batter into the cupcake cases and bake for 18-22 minutes until golden, risen and springy to the touch. Remove from the oven when ready and transfer to a wire rack to cool completely. When ready to serve, drizzle the top of each cupcake with a swirl of maple syrup and a little crushed cashew as well.