Enjoy these delicious pecan cupcakes with brown butter frosting – a perfect dessert to be served at your next party.
Brown Sugar-Pecan Cupcakes
- Prep Time 35 min
- Total 1 hr 35 min
- Servings 18
- Ingredients 14
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
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
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Step2Spread 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.
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Step3In 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.
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Step4In 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.
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Step5Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
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Step6Meanwhile, 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.
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Step7Frost 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
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