- 2/3 cup butter
- 2 eggs
- 2½ cups all purpose flour
- 2½ teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup packed brown sugar
- 1/3 cup pecans, chopped
- 2 teaspoons ground cinnamon
- 1¾ cups sugar
- 1 teaspoon vanilla
- 1¼ cups milk
- 1 jar Creamy Butter Frosting, any brand
Preheat oven to 350 degrees F.
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled).
Spoon about 1 tablespoon batter into each prepared muffin cup or baking cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups.
Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks or in the baking cups for 10 minutes. Spread or pipe some of the Creamy Butter Frosting onto each one. Store cupcakes in the refrigerator. Makes 26 cupcakes.
Sponsor: Dan’s Market
