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
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.
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.
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
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- Begin by preheating your oven to 350 degrees F. Line two muffin pans with paper liners; set aside. In a skillet, heat 3 tablespoons of butter over medium heat. Add the chopped pecans and cook 5-6 minutes until toasted. Allow the pecans to cool.
- In the meantime, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Then, with a mixer, cream together 1 cup butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape the bowl down when needed. Beat in the vanilla. Mix in the dry ingredients, alternating with the milk. Beat until just combined. Fold in 2 cups of the pecans and save the remainder for the frosting.
- Scoop the batter evenly into the prepared muffin tins. Bake for 18-20 minutes or until a toothpick inserted near the center of a cupcake comes out clean. Remove the cupcakes from the pan and allow to cool on a wire rack.
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