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Brown Sugar-Pecan Cupcakes

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Brown Sugar-Pecan Cupcakes
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  • Prep 35 min
  • Total 1 hr 35 min
  • Servings 18
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Enjoy these delicious pecan cupcakes with brown butter frosting – a perfect dessert to be served at your next party.
By Betty Crocker Kitchens
Updated Feb 29, 2012

Ingredients

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
Make With
Make With
Gold Medal Flour

Steps

  • 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

333 Calories, 16g Total Fat, 3g Protein, 46g Total Carbohydrate

Nutrition Facts

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