Makes 24 cupcakes

Here’s what you will need:
3 tablespoons unsalted butter
2 3/4 cups chopped pecans
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 cup milk

Butter Pecan Frosting:
8 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
6 cups confectioners’ sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2-3 tablespoons milk
24 pecan halves to garnish

Begin by preheating your oven to 350 degrees F. Line two muffin pans with paper liners; set aside. In a skillet, heat 3 tablespoons of butter over medium heat. Add the chopped pecans and cook 5-6 minutes until toasted. Allow the pecans to cool.

In the meantime, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Then, with a mixer, cream together 1 cup butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape the bowl down when needed. Beat in the vanilla. Mix in the dry ingredients, alternating with the milk. Beat until just combined. Fold in 2 cups of the pecans and save the remainder for the frosting.

Scoop the batter evenly into the prepared muffin tins. Bake for 18-20 minutes or until a toothpick inserted near the center of a cupcake comes out clean. Remove the cupcakes from the pan and allow to cool on a wire rack.

Meanwhile, prepare the Butter Pecan Frosting. With a mixer, beat the cream cheese and butter together 5-6 minutes until light and fluffy. Slowly add the confectioners’ sugar, 1 cup at a time, mixing in between. Beat in the vanilla and salt. Add enough milk to achieve a smooth consistency. Fold in the remaining 3/4 cup pecans. Spread the frosting on the cupcakes with a spatula and top with a pecan half.

Posted By at 10:07 PM
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