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Brown Sugar-Pecan Cupcakes
Brown Sugar-Pecan Cupcakes
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Prep Time:
35 minutes
Total Time:
1 hour 35 minutes
Indulge in these decadent pecan cupcakes with rich brown butter frosting, a must-have treat for any celebration!
Ingredients:
  • 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
  • 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
Instructions:
  • Preheat your oven to 350°F and line 18 regular-size muffin cups with paper baking cups.
  • Spread pecans in a shallow pan and bake for 6 to 10 minutes until golden brown, stirring occasionally. Let them cool. Place 1/4 cup of pecans in a food processor and pulse until finely chopped. In a small bowl, combine the finely chopped pecans with brown sugar to make the topping.
  • In a separate small bowl, combine flour and baking soda; set aside. In a medium bowl, cream together 1/4 cup butter and shortening using an electric mixer until fluffy. Gradually mix in 3/4 cup of granulated sugar until well combined. Add egg yolks one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla bean paste. Alternate adding the flour mixture and buttermilk on low speed until fully incorporated.
  • In a small bowl, use an electric mixer to beat egg whites on medium speed until soft peaks form. Gradually add 1/4 cup granulated sugar, beating until stiff peaks form. Gently fold in one-third of the egg whites into the batter, followed by the remaining egg whites and 1/2 cup toasted pecans. Divide the batter evenly into muffin cups, filling them two-thirds full.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then remove from pans to cooling racks to cool completely.
  • In a 1-quart heavy saucepan, melt 1/4 cup of butter over medium heat until it turns brown, stirring constantly. Transfer the browned butter to a large bowl and chill in the refrigerator for 20 minutes. Combine the chilled browned butter with cream cheese and beat with an electric mixer until smooth. Slowly mix in powdered sugar until the mixture is light and fluffy. Fold in 1 1/2 teaspoons of vanilla bean paste.
  • Top each cupcake generously with 2 tablespoons of frosting, then sprinkle them with the reserved pecan-brown sugar mixture.

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