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Special Equipment: round or other shaped cookie cutter
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For the cake batter: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
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Combine the cake flour, baking powder, salt and baking soda in a small bowl and set aside.
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Combine the granulated sugar and butter in the bowl of stand mixer with a paddle attachment and mix on medium until creamy.
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While the mixer is running, add the eggs and yolks one at a time, thoroughly mixing after each egg; mix in the vanilla.
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Alternate adding the flour mixture and sour cream, ending with the flour.
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Stir in the pecans.
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Fill the liners three-quarters full with the batter and bake until cooked through, about 20 minutes.
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Cool the cupcakes completely before frosting.
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Raise the oven temperature to 375 degrees F for the pie crust topper.
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For the pie crust topper: In a medium bowl, combine the all-purpose flour, vegetable oil, pecans, milk, granulated sugar, brown sugar and salt.
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Mix with your hands and press onto a baking sheet into a rectangle about 1/4 inch thick.
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Bake until golden brown, about 10 minutes.
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Cool completely, and then brush on melted butter with a pastry brush.
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Use a round cookie cutter or another favorite shape to cut out pie crust toppers.
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For the caramel drizzle: Combine the granulated sugar, butter and 1/4 cup water in a medium saucepan and cook on medium-high heat, whisking occasionally, until the sugar melts and becomes a dark amber color.
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Remove from the heat and slowly whisk in the cream.
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Add the salt and vanilla and continue to whisk until the caramel is smooth.
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Reserve 1/3 cup of the caramel for the buttercream, and set aside the remaining caramel for the drizzle.
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For the caramel buttercream: Combine the brown sugar, salt and egg whites in the bowl of a heavy-duty stand mixer.
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Set the bowl over a medium saucepan of gently simmering water and whisk until the sugar is dissolved and the mixture is frothy and smooth and registers 160 degrees F on a candy thermometer, about 5 minutes.
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Transfer the bowl to the stand mixer with a whisk attachment and beat on high speed until the mixture has cooled completely and formed stiff and glossy peaks, about 7 minutes.
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With the mixer running, add the butter one piece at a time.
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Continue beating until all the butter is incorporated and the frosting looks smooth.
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Stir in the reserved caramel drizzle and mix with a paddle attachment until fully incorporated and smooth.
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To assemble, put a dollop of the caramel buttercream on each cupcake and place a pie crust topper on top.
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Drizzle with the reserved caramel drizzle.
