Butter Pecan Cupcakes

By kayjayjohnson

Ingredients

• Cupcakes:
• 2 2/3 cups chopped pecans
• 1 1/4 cups softened butter, divided
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• Butter Pecan Frosting
• 1 cup butter, softened
• 8 1/2 cups powdered sugar
• 5 ounces evaporated milk
• 2 teaspoons vanilla

Details

Servings 30
Adapted from acuppycakelife.blogspot.de

Preparation

Step 1

Cupcakes:

Preheat oven to 350 degrees. Line muffin tins and set aside.

In a large skillet, melt ¼ cup of the butter. Add the chopped pecans and toss to coat. Cook over medium heat, stirring frequently, until nuts are toasted and fragrant, about 10-15 minutes. Do not overcook the pecans. Remove from heat and allow to cool.

In a medium bowl, sift together flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream sugar and remaining cup of butter until light and fluffy. Add the eggs one at a time and mix thoroughly after each addition. Beat in vanilla. Add the dry mixture in thirds, alternating with the milk. Mix well after each addition. Stir in 1 1/3 cups of the toasted pecans. The remainder will be used to top the cupcakes.

Spoon ¼ cup of batter into each liner. Bake for 13-17 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 3 minutes before removing to wire rack to cool completely.

Frosting:

Cream together the butter, vanilla and 3 cups of the powdered sugar. Once well incorporated, add evaporated milk alternating with a cup of sugar at a time until all ingredients have been added. Beat on high for 5 minutes until light and fluffy. Spread on cupcakes and top with remaining 1 1/3 cups toasted pecans.