Butter Pecan Cupcakes

I’ve had the afternoon off from work and am gearing up for my second bake-off at MU, so what do I do? Bake, of course. I stumbled upon this recipe somewhere and am in love with them – creamy, yummy and scrumptiously southern. Delicious.

Butter Pecan Cupcakes

  • 2 cups cake flour, stirred before measuring
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3/4 cup (6 ounces) milk
  • 1/2 cup finely chopped pecans
Heat oven to 350 degrees Fahrenheit. Line 20 muffin cups. In a medium bowl, combine the cake flour, baking powder, and salt; set aside.In a mixing bowl, beat 6 tablespoons butter and 1 cup brown sugar until light. Beat in the egg and 2 teaspoons vanilla extract until well blended. Add about half of the flour mixture and about half of the milk, slowly beating until blended. Blend in the remaining flour mixture and milk, then fold in pecans. Fill paper liners 2/3 way full and bake for the magical 21 minutes.

Vanilla Buttercream Frosting

  • 1 package powdered sugar (16 ounces)
  • 1/2 cup butter, softened (1 stick)
  • 3 tablespoons milk
  • 2 teaspoons vanilla

Frost and enjoy. I sprinkled Betty Crocker golden cupcake gems to make them sparkle; you do what you like, but you can never go wrong with sprinkles and sugar.

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