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1
Allow butter and eggs to stand at room temperature for 30 minutes.
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2
Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups.
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3
In a medium bowl stir together flour, baking powder, and salt.
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4
In a small bowl stir together brown sugar, pecans, and cinnamon.
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5
Set aside.
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6
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
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7
Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally.
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8
Beat on medium speed for 2 minutes more or until light and fluffy.
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9
Add eggs, one at a time, beating well after each addition.
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10
Beat in vanilla.
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11
Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled).
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12
Spoon about 1 tablespoon batter into each prepared muffin cup.
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13
Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups.
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14
Spoon remaining batter evenly over brown sugar mixture in cups.
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15
Sprinkle remaining brown sugar mixture over batter in cups.
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16
Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean.
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17
Cool cupcakes in muffin cups on wire racks for 10 minutes.
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18
Remove cupcakes from muffin cups.
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19
Cool completely on wire racks.
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20
Spread or pipe Creamy Butter Frosting onto cupcakes.
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21
Store cupcakes in the refrigerator.
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22
For the frosting: Allow butter to stand at room temperature for 30 minutes.
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23
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
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24
Beat in vanilla and salt.
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25
Gradually add 4 cups of the powdered sugar, beating until combined.
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26
Beat in the 1/4 cup whipping cream.
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27
Beat in the rest of the powdered sugar.
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28
Beat in additional whipping cream until frosting is light and fluffy and reaches a spreading (or piping) consistency.
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29
Variation: Honey Bun Cupcakes: Prepare and bake cupcakes as directed through Step 4, except cool cupcakes in muffin cups on wire racks for only 10 minutes.
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30
Meanwhile, in a medium bowl stir together 2 cups powdered sugar and 2 tablespoons honey.
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31
Add 2 to 3 tablespoons milk, 2 teaspoons at a time, to make a mixture of glazing consistency.
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32
Using a wooden toothpick, poke holes into tops of warm cupcakes.
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33
Spoon glaze over cupcakes, spreading evenly.
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34
Serve warm.
