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For the vanilla cupcakes:
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Preheat oven to 350 F. Use a standard 12-count standard size muffin tin lined with cupcake liners.
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1. Combine cake flour, baking powder and salt in a medium-sized bowl. Whisk and set aside.
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2. Beat butter and vanilla bean paste (or vanilla bean seeds) on medium-high for 3 minutes until light and fluffy.
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3. Add sugar, 1/2 cup at a time, beating for 1 minute after each edition. Add eggs, one at a time, until mixed in.
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4. Combine buttermilk and vanilla in a measuring cup. With mixer on low, alternate adding parts of the flour mixture and buttermilk, starting and ending with the flour. Mix until just incorporated.
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5. Fill cupcake liners 2/3 full and bake for 18-22 minutes. Remove from oven and cool completely.
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For the pecan pie filling (can be made one day early and refrigerated):
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1. Whisk together brown sugar, cornstarch, egg yolks, egg, light cream, and corn syrup in a large saucepan.
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2. Stir continuously over medium heat until mixture boils. Let it boil for 1 minute. Remove from heat and stir in butter and vanilla. Let it cool in the pan for 20 minutes, stirring every 5 minutes. Cool completely.
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3. Mix in chopped pecans.
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For the whipped cream frosting:
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1. Combine heavy cream and sugar in a bowl. Beat with whisk attachment until stiff peaks form.
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For the assembly:
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1. Cut a cone shape center core out of the top of each cupcake (don't cut all the way through). Set aside centers for munching.
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2. Fill the hold with pecan pie filling.
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3. Topped with whipped cream.
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4. Enjoy!
