BROWN SUGAR-PECAN CUPCAKES
Enjoy these delicious pecan cupcakes with brown butter frosting - a perfect dessert to be served at your next party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 18
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
- 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.
- 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.
- 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.
- Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
- 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.
- Frost each cupcake with generous 2 tablespoons frosting. Sprinkle with reserved pecan-brown sugar mixture.
Nutrition Facts : Calories 333, Carbohydrate 46 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 139 mg
SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS
Steps:
- Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
- Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
- In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
- Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
- To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
- In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
- Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
- Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.
BROWN-BUTTER PECAN PIE CUPCAKES
These cupcakes were inspired by one of our favorite holiday pies. We toasted the pecans and finely ground them into a flour (replacing some all-purpose flour) to make the cupcakes, and topped them off with a brown-butter frosting you'll want to make again and again (it's perfect on banana bread). Store-bought dulce de leche spooned on top is an easy way to bring on pecan pie's gooeyness.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
- Spread the pecans out on a baking sheet, and bake until nicely toasted, about 10 minutes. Let cool. Set aside 12 nice halves as garnish, then pulse the remaining pecans in a food processor until finely ground. Transfer the ground pecans to a medium bowl. Add the flour, baking powder, baking soda and salt, and whisk to combine; set aside.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the side of the bowl once or twice as needed. Beat in the vanilla. Adjust the speed to low, and add half the flour mixture, then the sour cream, then the remaining flour mixture until just combined.
- Divide the batter evenly among the cups of the prepared muffin tin. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes, rotating the tin halfway through. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made 1 day ahead and stored at room temperature in an airtight container.)
- For the frosting: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it's solid but still soft enough that your finger leaves an indentation, about 25 minutes. Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container.
- To assemble: Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Top each cupcake with a teaspoonful of dulce de leche and 1 of the reserved toasted pecans.
BROWN SUGAR CUPCAKES WITH BROWNED BUTTER FROSTING
From-scratch frosting-featuring the rich taste of browned butter-makes these cupcakes irresistible!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
- In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 1 cup butter on medium speed 30 seconds. Gradually add granulated sugar and brown sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, with 2/3 cup milk, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds to three-fourths full.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In small saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Cool completely. In large bowl, beat browned butter, powdered sugar and 4 tablespoons milk with electric mixer on low speed. until blended. Beat in enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Frost cupcakes.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 33 g, TransFat 0 g
PECAN PIE CUPCAKES
If you like pecan pie, you'll love these cupcakes!
Provided by FireStarter77
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 35m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners and coat liners with cooking spray.
- Combine brown sugar, pecans, and flour in a large bowl; make a well in the center.
- Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed.
- Spoon batter into the muffin tin, filling each cup 2/3 of the way.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 31.1 g, Cholesterol 68.4 mg, Fat 20.1 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 95.2 mg, Sugar 24.4 g
CHOCOLATE-PECAN CUPCAKES
These Chocolate-Pecan Cracker Cupcakes are inspired by a local restaurant's pie recipe. They are rich and yummy! If your marshmallow frosting is too thin, add more powdered sugar, and if it's too thick, add a little milk or heavy cream. -Bonnie De Jong, Holland, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line 12 muffin cups with foil liners. Place egg whites, baking powder and vanilla in a large bowl; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating just until stiff but not dry. Gradually fold in grated chocolate, crackers and pecans., Fill prepared cups. Bake on lowest oven rack until puffed and tops appear dry (some tops may fall), 13-15 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, confectioners' sugar and vanilla until smooth. Gently fold in marshmallow creme. If centers of cupcakes have not already collapsed, gently press center with a small spoon to open cavity inside. Fill cupcakes; top with additional chocolate. Refrigerate leftovers.
Nutrition Facts : Calories 263 calories, Fat 12g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 153mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
STICKY PECAN UPSIDE-DOWN CUPCAKES
These cupcakes will need an extra-large cupcake pan to hold all the pecans, topping and batter. They are wonderful served warm with ice cream or at room temperature with whipped cream.
Provided by Karen From Colorado
Categories Dessert
Time 50m
Yield 12 Extra Large Cupcakes
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (175°C).
- Spray 12 extra large muffin cups with nonstick cooking spray.
- Line bottoms of the muffin cups with rounds of wax paper or foil cut to fit only the bottoms of the cups; spray with the spray.
- Stir together the butter, honey and brown sugar over medium heat in a saucepan for about 2 minutes or until smooth; remove from heat and set aside.
- Mix together the flour, baking powder, baking soda, and salt in a medium bowl.
- Beat eggs and sugar in a large bowl for about 2 minutes with a mixer on medium speed until the mixture thickens and turns a pale color.
- Add the oil, vanilla, and sour cream and beat on low speed; adding the flour mixture a little at a time until a smooth batter has developed.
- Place about 1 1/2 tablespoon of the butter, honey and brown sugar mixture into the bottom of the muffin cups.
- Add 2 tablespoons of the chopped pecans to the muffin cups.
- Top the pecans with a generous 1/3 cup of the batter.
- Place a foil lined cookie sheet under the muffin pans to catch drips and bake for 25 minutes or until a toothpick inserted into the middle of one of the cupcakes comes out clean.
- Cool 2 minutes in the pans on a wire rack.
- Loosen the cupcakes from the sides of the pan with a small knife.
- Place the rack on top of the cupcakes and holding pan and rack together, invert the cupcakes onto the rack.
- Remove paper circles.
- Serve warm or at room temperature.
Nutrition Facts : Calories 682.6, Fat 41.2, SaturatedFat 11, Cholesterol 81.6, Sodium 214, Carbohydrate 75.8, Fiber 2, Sugar 53.6, Protein 6.2
BROWN SUGAR PECAN CAKE
My great-aunt was famous in our family for her cooking. She lived in Kentucky and made a cake like this one many times during my childhood. I found a similar recipe years later, changing it a bit to use what I had on hand. The added crunch of the pecans gives it a little southern flair that she would have loved. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, brown sugar and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-80 minutes. Cool in pan 30 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. If desired, serve with ice cream and drizzle with topping.
Nutrition Facts : Calories 496 calories, Fat 30g fat (14g saturated fat), Cholesterol 119mg cholesterol, Sodium 192mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 2g fiber), Protein 6g protein.
BROWN SUGAR-PECAN CUPCAKES WITH CARAMEL FROSTING
Provided by Carolyn Beth Weil
Categories Cake Mixer Dessert Bake Thanksgiving Kid-Friendly Pecan Potluck Sour Cream Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 24
Steps:
- For cupcakes:
- Put rack in bottom third of oven; preheat to 350°F. Spray 12-cup muffin pan with nonstick spray; line with muffin cups.
- Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans. Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups.
- Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack 15 minutes. Transfer to rack; cool. DO AHEAD: Can be made 8 hours ahead. Cover; store at room temperature.
- For frosting:
- Stir sugar and 1/4 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, swirling pan and brushing down sides with wet pastry brush, 6 to 7 minutes. Remove from heat; add cream (mixture will bubble up). Stir over low heat until caramel bits dissolve. Whisk egg yolks in medium bowl. Very gradually whisk hot caramel into yolks. Cool to room temperature.
- Using electric mixer, beat butter and salt in large bowl until smooth. Beat in caramel. Add powdered sugar and beat until smooth. Let stand at room temperature until thick enough to spread, about 1 hour.
- Spread frosting over cupcakes. Place pecans on plate. Roll edges of cupcakes in nuts. DO AHEAD: Can be made 8 hours ahead. Store airtight at room temperature.
More about "brown sugar pecan cupcakes recipes"
BROWN SUGAR-PECAN CUPCAKES WITH CARAMEL FROSTING …
From bonappetit.com
4.3/5 (25)Estimated Reading Time 2 minsServings 12
- Put rack in bottom third of oven; preheat to 350°F. Spray 12-cup muffin pan with nonstick spray; line with muffin cups.
- Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans. Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups.
- Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack 15 minutes. Transfer to rack; cool. DO AHEAD Can be made 8 hours ahead. Cover; store at room temperature.
- Stir sugar and 1/4 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, swirling pan and brushing down sides with wet pastry brush, 6 to 7 minutes. Remove from heat; add cream (mixture will bubble up). Stir over low heat until caramel bits dissolve. Whisk egg yolks in medium bowl. Very gradually whisk hot caramel into yolks. Cool to room temperature.
BROWN SUGAR PECAN CUPCAKES - BEYOND FROSTING
From beyondfrosting.com
Reviews 2Total Time 30 minsCategory Cupcakes
- Cut the butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
BUTTER PECAN CUPCAKES WITH BROWN SUGAR FROSTING RECIPE
From thespruceeats.com
4.3/5 (16)Total Time 38 minsCategory Dessert, Brunch, CakeCalories 230 per serving
BROWN SUGAR-PECAN CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 54 minsServings 18
10 BEST VANILLA BROWN SUGAR CUPCAKES RECIPES | YUMMLY
From yummly.com
BROWN SUGAR PECAN POUND CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
PECAN PIE CUPCAKES RECIPE - MOMMA LEW
From mommalew.com
BROWN SUGAR-PECAN CUPCAKES RECIPE
From crecipe.com
BUTTER PECAN PIE CUPCAKE RECIPE - LIZ BUSHONG
From lizbushong.com
BROWN SUGAR-PECAN CUPCAKES | RECIPE | DESSERTS, SUGARED PECANS…
From pinterest.com
BROWN SUGAR-PECAN CUPCAKES - AMERICAN RECIPES
From fooddiez.com
BUTTER PECAN CUPCAKES - THE CAKE BLOG
From thecakeblog.com
BROWN SUGAR PECAN CUPCAKES RECIPE
From crecipe.com
BROWN BUTTER PECAN CUPCAKES | SWEETORDEAL.COM | HOLIDAYS
From sweetordeal.com
PECAN PIE CUPCAKE RECIPE - LIFE WITH DARCY AND BRIAN
From darcyandbrian.com
PUMPKIN PECAN PIE CUPCAKES {BOURBON BROWN SUGAR FROSTING}
From cheflindseyfarr.com
BROWN BUTTER PECAN CUPCAKES RECIPE ~ BARLEY & SAGE
From barleyandsage.com
BROWN SUGAR PECAN CUPCAKES - DRINK-MILK.COM
From drink-milk.com
BROWN BUTTER PECAN CUPCAKES - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
PECAN PIE CUPCAKES | THANKSGIVING CUPCAKE RECIPE - PIZZAZZERIE
From pizzazzerie.com
BROWN SUGAR PECAN CUPCAKES [VIDEO] | SUGARED PECANS, …
From pinterest.ca
BROWN SUGAR PECAN CUPCAKES WITH CARAMEL FROSTING - FARM BELL …
From farmbellrecipes.com
10 BEST BROWN SUGAR COATED PECANS RECIPES | YUMMLY
From yummly.com
BROWN SUGAR CUPCAKES PERFECT FOR FALL BAKING - BLAHNIK BAKER
From aclassictwist.com
BROWN SUGAR-PECAN CUPCAKES | RECIPE | DESSERTS, CUPCAKE CAKES, …
From pinterest.ca
HOMEMADE PECAN PIE CUPCAKES - THE COUNTRY COOK
From thecountrycook.net
KETO PECAN CUPCAKES W/ BROWN BUTTER CREAM CHEESE ICING
From ketocookingwins.com
BROWN SUGAR CUPCAKE RECIPE | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
BROWN SUGAR-PECAN CUPCAKES - MY RECIPE MAGIC
From myrecipemagic.com
BROWN-BUTTER PECAN PIE CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.cc
BROWN SUGAR PECAN CUPCAKES - CHIK N PASTRY RECIPES
From sites.google.com
SPRINKLES BROWN SUGAR PRALINE CUPCAKES - EAZY PEAZY LEMON …
From eazypeazylemonsqueezee.com
BUTTER PECAN CUPCAKES: WITH BROWN BUTTER FROSTING ... - BAKING A …
From bakingamoment.com
SPRINKLES BROWN SUGAR PRALINE CUPCAKES - THE PKP WAY
From thepkpway.com
PECAN PIE FILLED CUPCAKES - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
BROWN BUTTER-PECAN CUPCAKES WITH CREAM CHEESE FROSTING
From pillsburybaking.com
MAKE BUTTER TOFFEE WITH BROWN SUGAR / WATCH COOKING DIRECTIONS
From tpwrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love