Brown Sugar-Pecan Cupcakes with Caramel Frosting

By chelyc13

These treats pair tender cake with a salty caramely frosting.

Ingredients

• For Cupcakes:
• Nonstick vegetable oil spray
• 1 cup all purpose flour
• 1/2 cup cake flour
• 1/2 teas baking powder
• 1/2 teas baking soda
• 1/2 teas fine sea salt
• 1 1/4 cup coarsely chopped toasted pecans
• 1/2 cup unsalted butter, room temp
• 1 cup packed golden brown sugar
• 2 large eggs, room temp
• 1/2 cup sour cream
• 1 teas vanilla extract
• For Frosting:
• 1 cup sugar
• 1/4 cup water
• 1/2 cup heavy whipping cream
• 2 large egg yolks
• 1/2 cup unsalted butter, toom temp
• 1/8 teas fine sea salt
• 1 cup powdered sugar sifted
• 1 cup coarsely chopped toasted pecans

Details

Servings 12

Preparation

Step 1

For Cupcakes:

Put rack in bottom third of oven; preheat to 350. Spray 12 cup muffin pan with nonstick spray; line with muffin cups.

Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans. Beat butte rin large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups.

Bake cupcakes until tester inserted into center comes out clean, about 23 mintues. Cool in pan on rack 15 mintues. Transfer to rack; cool.
(Can be made 8 hours ahead. Cover; store at room temperature)

For Frosting:

Stir sugar and 1/4 cup water in medium saucepan over medium low heat until sugar dissolves. Increase heat to medium high; boil until syrup turns deep amber, swirling pan and brushing down sides with wet pastry brush, 6 to 7 minutes. Remove from heat; add cream (mixture will bubble up). Stir over low heat until caramel bits dissolve. Whisk egg yolks in medium bowl. Very gradually whisk hot caramel into yolks, Cool to room temperature.

Using electric mixer, beat butter and salt in large bowl until smooth. Beat in caramel. Add powdered sugar and beat until smooth. Let stand at room temp until thick enough to spread, about 1 hour.

Spread frosting over cupcakes. Place pecans on plate. Roll edges of cupcakes in nuts.
(Can be made 8 hours ahead, store airtight at room temp)