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Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Fold in the chopped pecans.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Caramel Frosting:
In a saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a simmer. Let it cook for 2-3 minutes, stirring constantly.
Slowly pour in the heavy cream and continue to cook, stirring constantly, for another 2-3 minutes until the mixture is smooth and thickened slightly.
Remove the saucepan from heat and stir in the vanilla extract. Let the caramel cool for 10 minutes.
Gradually add the powdered sugar, one cup at a time, until the frosting reaches a smooth and spreadable consistency.
Assemble the Cupcakes:
Once the cupcakes are completely cooled, spread a generous amount of caramel frosting on top of each cupcake.
Sprinkle with additional chopped pecans for garnish.
Serve:
Enjoy your Caramel-Pecan Delight Cupcakes immediately, or store them in an airtight container at room temperature for up to 3 days.
Serving and Storage Tips:
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