Pecan Pie Cupcakes

 

Ingredients

Cupcakes:

• 112g (1/2 cup) unsalted butter, room temperature
• 165g (3/4 cup) packed brown sugar    
• 2 large eggs, room temperature
• 1 tsp vanilla extract  
• 180g (1 1/2 cups) Better Batter Original Gluten Free Flour
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1 cup pecans, chopped

 

Topping:

• 2 Tbsp butter, melted
• 55g (1/4 cup) brown sugar
• 3 Tbs heavy cream
• 1/3 cup pecans, chopped

 

Frosting:

• 6 oz. cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 55g (1/4 cup) brown sugar
• 1/4 tsp cinnamon
• dash salt
• 300g (3 cups) confectioners' sugar

Instructions

Preheat the oven to 350°F. Line a cupcake tin with paper liners.

Break up any lumps in the brown sugar. Cream the butter and brown sugar.  Add eggs one at a time, then stir in vanilla extract.

Whisk. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. 

Add 1/3 of the dry ingredients and mix. Add 1/2 of the buttermilk and mix. Add 1/3 of the dry ingredients and mix. Add remaining buttermilk and mix. Final addition is the remaining dry ingredients. Beat until the batter is smooth. Fold in chopped pecans.

Bake for 16-20 minutes or until a toothpick comes out clean. Let cool completely.

Topping:
Make the Topping. While the cupcakes are cooling, make the topping so it has time to cool. Use a 4-cup glass measuring cup to melt the butter in the microwave. Stir in the brown sugar, and heavy cream. 

Microwave 60-90 seconds, stirring every 30 seconds. Add chopped pecans and set aside to cool.

Frosting:
Beat cream cheese and butter until fluffy.

Add brown sugar and cinnamon and cream 3-4 minutes.

Add powdered sugar one cup at a time until desired consistency.

Pipe frosting onto cooled cupcakes and spoon topping over the frosting.

 

This recipe was created by Margaret Batterton. Original photo of food by Margaret Batterton.