Pecan Pie Cupcakes

By theresaoneil

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup firmly packed dark brown sugar
• 1/2 cup butter, softened
• 2 large eggs, at room temperature
• 1/2 cup whole milk, at room temperature
• 2/3 cup chopped pecans, toasted
• 1 teaspoon vanilla extract
• 1 recipe Brown Sugar Buttercream Frosting
• 1/2 cup semisweet chocolate morsels, melted and cooled
• 1 recipe Pecan-Topped Pastry Rolls

Details

Servings 1
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

1. Preheat oven to 350°. Line 12 muffin cups with paper liners. Set aside.

3. In a large bowl, beat brown sugar and butter at medium-high speed with an electric mixer until light and fluffy, approximately 5 minutes. Reduce speed to low. Add eggs, one at a time, beating well after each addition, and scraping down the sides of bowl as necessary.

4. Add flour mixture to butter mixture, alternating with milk, beginning and ending with flour mixture. Fold in pecans and vanilla. Divide batter evenly among muffin cups. Tap pan against counter to release air bubbles.

6. Place Brown Sugar Buttercream Frosting in a pastry bag fitted with a large star tip. Pipe cupcakes with frosting, or spread evenly on cupcakes.

Brown Sugar Buttercream Frosting
Yield: approximately 1¾ cups

¼ cup firmly packed dark brown sugar
2 tablespoons water
¼ teaspoon salt
½ cup plus 2 tablespoons butter, softened and divided
3½ cups confectioners’ sugar
2 to 3 tablespoons whole milk

1. In a small saucepan, combine brown sugar, water, and salt. Bring to a boil over medium-high heat. Cook until sugar is dissolved, approximately 1 minute, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Let cool completely.

2. In a large bowl, beat cooled brown-sugar mixture and remaining 1⁄2 cup butter at medium speed with an electric mixer until creamy. Add confectioners’ sugar and enough milk to achieve a spreadable consistency.