Brown Sugar-Pecan Cupcakes

Brown Sugar-Pecan Cupcakes

Enjoy these delicious pecan cupcakes with brown butter frosting – a perfect dessert to be served at your next party.

Prep Time



Total Time






cup chopped pecans
cup packed brown sugar
cup Gold Medal® all-purpose flour
teaspoon baking soda
cup butter or margarine, softened
cup shortening
cup granulated sugar
eggs, separated
teaspoons vanilla bean paste or 1/4 teaspoon vanilla extract
cup buttermilk
Browned Butter Frosting
cup butter (do not use margarine)
package (8 oz) cream cheese, softened
bag (1 lb) powdered sugar (4 cups)
1 1/2
teaspoons vanilla bean paste or 1/8 teaspoon vanilla extract
  1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
  2. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown; cool. Place 1/4 cup of the pecans in food processor. Cover; process until finely chopped. In small bowl, mix finely chopped pecans and the brown sugar; set aside for topping.
  3. In another small bowl, mix flour and baking soda; set aside. In medium bowl, beat 1/4 cup butter and the shortening with electric mixer on medium speed until fluffy. Gradually add 3/4 cup of the granulated sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Stir in 2 teaspoons vanilla bean paste. Add flour mixture alternately with buttermilk, beating on low speed after each addition until blended.
  4. In small bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-third of egg whites into batter; fold in remaining egg whites and remaining 1/2 cup toasted pecans. Divide batter evenly among muffin cups, filling two-thirds full.
  5. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
  6. Meanwhile, in 1-quart heavy saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until browned. Pour into large bowl; refrigerate 20 minutes. Add cream cheese to browned butter; beat with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in 1 1/2 teaspoons vanilla bean paste.
  7. Frost each cupcake with generous 2 tablespoons frosting. Sprinkle with reserved pecan-brown sugar mixture.
Makes 18 servings (1 cupcake)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 333
    • Total Fat 16g
      • (Saturated Fat 7g,),
    • Sodium 139mg;
    • Total Carbohydrate 46g
      • (Dietary Fiber 1g,
    • Protein 3g;
    Percent Daily Value*:
      • 1/2 Starch;
      • 2 1/2 Other Carbohydrate;
      • 3 Fat;
      Carbohydrate Choices:
      • 3;
      *Percent Daily Values are based on a 2,000 calorie diet.