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Ingredients
- 1/2 cup chopped pecans
- 1 pkg (16.5 oz) yellow cake mix
- 3 eggs
- 1/4 cup + 2 T bourbon whiskey
- 1 1/4 cups packed brown sugar
- 1/3 cup sour cream
- 1/4 cup milk
- 2 1/4 cups butter at room temperature
- 3 1/3 cups confectioner's sugar
Details
Servings 20
Preparation
Step 1
Preheat oven to 350°. On un-greased rimmed baking sheet, bake pecans, stirring occasionally, until fragrant, 5-10 minutes; cool. Line 20 muffin cups with cupcake liners. On low speed, beat cake mix, eggs, ¾ cup water, ¼ cup bourbon, ¼ cup brown sugar and sour cream until just combined, 30 seconds. On medium, beat 2 minutes. Stir in pecans. Divide among liners. Bake 18-21 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer from pans to racks; cool.
Stir milk into remaining 1 cup brown sugar until sugar is dissolved. On medium speed, beat butter until light and fluffy, 1-2 minutes. On low, beat in brown sugar mixture until smooth and blended. Gradually beat in confectioner's sugar, then remaining 2 T bourbon. On medium-low, beat until light and fluffy, about 3 minutes. Transfer frosting to pastry bag fitted with star tip; pipe over cupcakes.
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