Sticky Pecan Upside Down Cupcakes Recipes

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STICKY PECAN UPSIDE-DOWN CUPCAKES



Sticky Pecan Upside-Down Cupcakes image

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

1/2 cup unsalted butter (1 stick)
1/3 cup honey
2/3 cup firmly packed brown sugar
1 1/2 cups pecans, coarsely chopped
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla
1 cup sour cream

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

GIANT UPSIDE-DOWN PECAN ROLLS



Giant Upside-Down Pecan Rolls image

I like to keep a baked batch of these extra-large sweet rolls in the freezer to surprise my family on weekends. To reheat, thaw in the refrigerator overnight, wrap in foil and bake at 350° for 20 to 30 minutes or until heated through.

Provided by Taste of Home

Time 1h10m

Yield 6 rolls.

Number Of Ingredients 19

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-3/4 cups sugar, divided
2/3 cup warm whole milk (110° to 115°)
3/4 cup butter, softened, divided
1 teaspoon salt
1 large egg
1 large egg yolk
4-3/4 to 5-1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1 cup chopped pecans
BROWN SUGAR-NUT SYRUP:
1 cup packed dark brown sugar
1/4 cup butter, cubed
2 tablespoons water
1 cup pecan halves
EGG WASH:
1 large egg white
1 teaspoon water

Steps:

  • In a large bowl, dissolve yeast in warm water. Add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto lightly floured surface. Roll into a 24x18-in. rectangle. Melt remaining butter; brush over dough. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. Sprinkle with pecans. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut into six slices., For syrup, combine brown sugar, butter and water in a saucepan. Bring to a boil; boil and stir for 1 minute. Pour into a greased 13x9-in. baking. Arrange pecan halves, flat side up, over syrup. Place rolls, cut side down, over pecans. Press down gently. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush over rolls. Bake at 350° for 35-40 minutes or until golden brown. Immediately invert onto a serving platter.

Nutrition Facts : Calories 1084 calories, Fat 38g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 509mg sodium, Carbohydrate 176g carbohydrate (96g sugars, Fiber 7g fiber), Protein 16g protein.

PINEAPPLE UPSIDE DOWN CUPCAKES



Pineapple Upside Down Cupcakes image

Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!

Provided by Bri

Categories     Desserts     Cakes     Upside-Down Cake Recipes     Pineapple Upside-Down Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 10

cooking spray
½ cup butter, melted
1 ½ cups brown sugar
24 maraschino cherries
1 (20 ounce) can crushed pineapple
1 (18.25 ounce) package pineapple cake mix (such as Duncan Hines® Pineapple Supreme)
3 eggs
1 ⅓ cups pineapple juice
⅓ cup vegetable oil
1 tablespoon confectioners' sugar for dusting, or as needed

Steps:

  • Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
  • Spray 24 muffin cups with cooking spray.
  • Line a work surface with waxed paper.
  • Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
  • Spoon 1 tablespoon brown sugar in each muffin cup.
  • Press a maraschino cherry into the center of the brown sugar in each muffin cup.
  • Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
  • Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
  • Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  • Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 38.6 g, Cholesterol 33.4 mg, Fat 9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 174.1 mg, Sugar 28.4 g

PECAN STICKY MUFFINS



Pecan Sticky Muffins image

"These are so much quicker and easier to make than traditional raised sticky buns," assures Dorthy Bateman of Carver, Massachusetts. "Everyone just loves them! They are great company muffins for a Sunday Brunch."

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1 cup milk
1/4 cup vegetable oil
1/2 cup packed brown sugar
1 teaspoon vanilla extract
TOPPING:
1/4 cup butter, melted
1/4 cup packed brown sugar
1 cup chopped pecans

Steps:

  • In a large bowl, combine flour, baking powder, cinnamon and salt. In another bowl, beat the eggs, milk, oil, sugar and vanilla until smooth. Stir into dry ingredients just until moistened. , Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon brown sugar and 1 heaping tablespoon of pecans. Top each with 1/4 cup of batter. , Bake at 350° for 25-30 minutes or until muffins test done. Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm.

Nutrition Facts : Calories 296 calories, Fat 17g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 214mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.

PECAN PIE CUPCAKES



Pecan Pie Cupcakes image

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

cooking spray
1 cup brown sugar
1 cup chopped pecans
½ cup all-purpose flour
2 eggs
½ cup butter, melted
1 teaspoon vanilla extract, or to taste

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

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  • Heat oven to 350°F. 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. 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.
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  • 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.


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