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1
Heat oven to 350u00b0F (175u00b0C).
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2
Spray 12 extra large muffin cups with nonstick cooking spray.
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3
Line bottoms of the muffin cups with rounds of wax paper or foil cut to fit only the bottoms of the cups; spray with the spray.
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4
Stir together the butter, honey and brown sugar over medium heat in a saucepan for about 2 minutes or until smooth; remove from heat and set aside.
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5
Mix together the flour, baking powder, baking soda, and salt in a medium bowl.
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6
Beat eggs and sugar in a large bowl for about 2 minutes with a mixer on medium speed until the mixture thickens and turns a pale color.
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7
Add the oil, vanilla, and sour cream and beat on low speed; adding the flour mixture a little at a time until a smooth batter has developed.
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8
Place about 1 1/2 tablespoon of the butter, honey and brown sugar mixture into the bottom of the muffin cups.
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9
Add 2 tablespoons of the chopped pecans to the muffin cups.
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10
Top the pecans with a generous 1/3 cup of the batter.
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11
Place a foil lined cookie sheet under the muffin pans to catch drips and bake for 25 minutes or until a toothpick inserted into the middle of one of the cupcakes comes out clean.
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12
Cool 2 minutes in the pans on a wire rack.
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13
Loosen the cupcakes from the sides of the pan with a small knife.
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14
Place the rack on top of the cupcakes and holding pan and rack together, invert the cupcakes onto the rack.
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15
Remove paper circles.
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16
Serve warm or at room temperature.
