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Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners.
2️⃣ Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3️⃣ Cream Butter and Sugar:
In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the sour cream and vanilla extract.
4️⃣ Combine:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the toasted chopped pecans.
5️⃣ Bake:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
6️⃣ Fill with Caramel:
Using a small knife or a cupcake corer, remove a small section from the center of each cupcake. Fill each cavity with a spoonful of caramel sauce.
7️⃣ Frost and Garnish (Optional):
Beat the butter until fluffy, then gradually add powdered sugar and caramel sauce. Frost the cupcakes and sprinkle with extra pecans.
Serving and Storage Tips:
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