Andi, former Betty Crocker Kitchens editor shares a rich pecan pie-stuffed cupcake with whipped cream frosting.
SAVE ON THIS RECIPE!
To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until pecans are light brown.
Use paper baking cups decorated with fall colors to make these cupcakes look even more special.
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