Butter Pecan Cupcakes PRINT
- YIELD: 30 cupcakes
|2⅔||cups chopped pecans|
|1¼||cups softened butter, divided|
|3||cups all-purpose flour|
|2||teaspoons baking powder|
|1||cup whole milk|
|Butter Pecan Frosting|
|1||cup butter, softened|
|8½||cups powdered sugar|
|5||ounces evaporated milk|
Preheat oven to 350 degrees. Line muffin tins and set aside.
In a large skillet, melt ¼ cup of the butter. Add the chopped pecans and toss to coat. Cook over medium heat, stirring frequently, until nuts are toasted and fragrant, about 10-15 minutes. Do not overcook the pecans. Remove from heat and allow to cool.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream sugar and remaining cup of butter until light and fluffy. Add the eggs one at a time and mix thoroughly after each addition. Beat in vanilla. Add the dry mixture in thirds, alternating with the milk. Mix well after each addition. Stir in 1 1/3 cups of the toasted pecans. The remainder will be used to top the cupcakes.
Spoon ¼ cup of batter into each liner. Bake for 13-17 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 3 minutes before removing to wire rack to cool completely.
Cream together the butter, vanilla and 3 cups of the powdered sugar. Once well incorporated, add evaporated milk alternating with a cup of sugar at a time until all ingredients have been added. Beat on high for 5 minutes until light and fluffy. Spread on cupcakes and top with remaining 1 1/3 cups toasted pecans.