If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
For a more festive appearance, use paper liners with seasonal colors and designs.
To make candied pecans, melt 1 1/2 teaspoons butter in 7-inch skillet over low heat. Stir in 1 1/2 teaspoons sugar. Add pecans; turn pecans several times to coat with sugar mixture. Candied pecans can also be purchased at the grocery store; look for them in the bulk section or with the snack nuts.