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For the cupcakes:.
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Preheat oven to 350.
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Line 2 12 cup muffin tins with liners.
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In a large bowl, on the medium speed of an electric mixer, cream butter until smooth.
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Add sugar gradually and beat until fluffy, about 3 minutes.
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Add eggs one at a time, beating well after each addition.
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Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
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Spoon the batter into the cups about three-quarters full.
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Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
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Remove cupcakes from pans and cool completely on a rack before icing.
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For the filling.
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In 2-quart saucepan, stir together granulated sugar, brown sugar and cornstarch.
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Stir in corn syrup, melted butter, salt and eggs.
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Cook over medium heat, stirring constantly, until mixture begins to boil.
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Remove from heat; stir in pecans and 1 teaspoon vanilla.
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Cool 10 minutes.
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Refrigerate 1 hour or until thickened.
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For the Frosting.
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While stuffing is cooling, in 1-quart saucepan, sprinkle gelatin over cold water; let stand 1 minute.
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Heat gelatin mixture over low heat about 2 minutes, stirring constantly, until dissolved.
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Cool to room temperature, stirring frequently, about 15 minutes.
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In chilled medium bowl, beat whipping cream with electric mixer on low speed while slowly adding gelatin.
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Increase speed to medium; beat until soft peaks form.
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Add powdered sugar and vanilla; beat until stiff peaks form.
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Refrigerate frosting until ready to top cupcakes.
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With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake; discard removed cake pieces.
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Spoon or pipe 1 tablespoon stuffing into cavity of each cupcake.
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If needed, cut off 1/4-inch corner from paper or plastic decorating bag.
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Fit 1/2-inch star decorating tip into bag.
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Spoon frosting into bag; pipe frosting in circular motion onto each cupcake.
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Store in refrigerator.
