Brown Sugar-Pecan Cupcakes With Caramel Frosting Recipe

Name: Brown Sugar-Pecan Cupcakes With Caramel Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 cup all purpose flour; 1/2 cup cake flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 1/4 cups coarsely chopped; pecans; 1/2 cup (1 stick) unsalted butter, room temperature; 1 cup (packed) golden brown sugar; 2 large eggs, room temperature; 1/3 cup sour cream; 1 teaspoon vanilla extract; 1 cup sugar; 1/4 cup water; 1/2 cup heavy whipping cream; 2 large egg yolks; 1/2 cup (1 stick) unsalted butter, room temperature; 1/8 teaspoon fine sea salt; 1 cup powdered sugar, sifted; 1 cup coarsely chopped; pecans; 12 paper muffin cup liners

Servings: persons

Nonstick vegetable oil spray
1 cup all purpose flour
1/2 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/4 cups coarsely chopped
pecans
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 large eggs, room temperature
1/3 cup sour cream
1 teaspoon vanilla extract
1 cup sugar
1/4 cup water
1/2 cup heavy whipping cream
2 large egg yolks
1/2 cup (1 stick) unsalted butter, room temperature
1/8 teaspoon fine sea salt
1 cup powdered sugar, sifted
1 cup coarsely chopped
pecans
12 paper muffin cup liners

1
Put rack in bottom third of oven; preheat to 350u00b0F. Spray 12-cup muffin pan with nonstick spray; line with muffin cups.
2
Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans. Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups.
3
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack 15 minutes. Transfer to rack; cool. DO AHEAD:
4
Stir sugar and 1/4 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, swirling pan and brushing down sides with wet pastry brush, 6 to 7 minutes. Remove from heat; add cream (mixture will bubble up). Stir over low heat until caramel bits dissolve. Whisk egg yolks in medium bowl. Very gradually whisk hot caramel into yolks. Cool to room temperature.
5
Using electric mixer, beat butter and salt in large bowl until smooth. Beat in caramel. Add powdered sugar and beat until smooth. Let stand at room temperature until thick enough to spread, about 1 hour.
6
Spread frosting over cupcakes. Place pecans on plate. Roll edges of cupcakes in nuts. DO AHEAD:
7
Store airtight at room temperature.

1378

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 cup all purpose flour, 1/2 cup cake flour, 1/2 teaspoon baking powder, and more.

Yes, Brown Sugar-Pecan Cupcakes With Caramel Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Sugar-Pecan Cupcakes With Caramel Frosting

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