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 35 min
  • Total Time 1 hr 35 min
  • Servings 18

Cupcakes

3/4
cup chopped pecans
1/4
cup packed brown sugar
1
cup Gold Medal™ all-purpose flour
1/2
teaspoon baking soda
1/4
cup butter or margarine, softened
1/4
cup shortening
1
cup granulated sugar
3
eggs, separated
2
teaspoons vanilla bean paste or 1/4 teaspoon vanilla extract
1/2
cup buttermilk

Browned Butter Frosting

1/4
cup butter (do not use margarine)
1
package (8 oz) cream cheese, softened
1
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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
333
,
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
),
Sodium
139mg
139%;
Total Carbohydrate
46g
46%
(Dietary Fiber
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 2 1/2 Other Carbohydrate; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.