Pecan Pie Cupcakes with Brown Sugar Frosting
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1/2 cup chopped pecans
- 1/4 cup light corn syrup
For the Frosting:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup whole milk
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, beat softened butter with light brown sugar and granulated sugar until creamy and fluffy.
4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in chopped pecans and light corn syrup gently.
7. Divide batter evenly among cupcake liners, filling about 2/3 full.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cupcakes to cool completely before frosting.
For the Frosting:
1. In a saucepan over medium heat, melt butter and brown sugar, stirring constantly until sugar dissolves and mixture begins to bubble.
2. Remove from heat and stir in milk and vanilla extract.
3. Allow mixture to cool to room temperature.
4. Gradually beat in powdered sugar until frosting is smooth and spreadable.
5. Frost cooled cupcakes generously.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use room temperature ingredients to ensure a smooth batter and even baking.
Chill the frosting slightly if it becomes too runny before spreading on cupcakes.