Caramel-Pecan Cupcakes Recipe
🕒 Cook Time: 30 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 50 minutes
Description:
Toasting the pecans in the oven brings out a wonderful nuttiness that enhances the aroma and flavor of these cupcakes. These caramel-pecan cupcakes are a delightful treat perfect for any occasion, from family gatherings to holiday celebrations.
Recipe Category:
Dessert
Keywords:
Fruit, Nuts, Kid Friendly, Thanksgiving, < 60 Mins, Oven, Small Appliance
Nutritional Information (Per Serving):
- Calories: 399.7
- Fat Content: 26.9g
- Saturated Fat Content: 11.9g
- Cholesterol Content: 125.9mg
- Sodium Content: 183.9mg
- Carbohydrate Content: 37.1g
- Fiber Content: 1.5g
- Sugar Content: 23.6g
- Protein Content: 4.7g
Yield:
12 Cupcakes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/4 cups | Pecans |
| 1 cup | Sugar |
| 1/2 cup | Unsalted Butter |
| 2 | Eggs |
| 1 tsp | Vanilla Extract |
| 1 1/2 cups | All-Purpose Flour |
| 1/2 tsp | Baking Powder |
| 1/2 tsp | Baking Soda |
| 1/2 tsp | Salt |
| 1/3 cup | Sour Cream |
| 3 cups | Water |
| 6 tbsp | Sugar |
| 4 tbsp | Unsalted Butter |
| 3 | Egg Yolks |
Instructions:
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Preheat Oven: Heat oven to 350°F degrees.
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Prepare Muffin Pan: Grease a 12-cup muffin pan or line it with baking cups.
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Process Pecans: Place 1 cup of the pecans and 1/4 cup of sugar in a food processor. Pulse until finely ground and fluffy, being careful not to make a paste.
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Prepare Batter: In a large bowl, beat the remaining 3/4 cup sugar and 1/2 cup butter at medium speed for 5 to 6 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract. In a separate medium bowl, stir together flour, baking powder, baking soda, salt, and 1 cup of ground pecans.
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Combine Ingredients: At low speed, beat sour cream into the sugar mixture alternately with the flour mixture.
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Fill Muffin Cups: Spoon the batter into the muffin cups, filling them two-thirds full.
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Bake: Bake for 25 to 30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
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Cool: Cool the cupcakes on a wire rack for 10 minutes. Then, remove them from the pan and allow them to cool completely.
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Prepare Frosting: To make the frosting, in a large bowl, beat egg yolks at medium-high speed for 5 minutes or until light, fluffy, and pale colored. Meanwhile, in a small saucepan, combine 6 tablespoons sugar and 1 tablespoon of water. Cook over medium-high heat, without stirring, for 4 to 6 minutes or until the sugar turns a golden amber color. Remove from heat and carefully add the remaining 3 tablespoons of water. Return to heat and cook, stirring, until the sugar is dissolved. Slowly add the sugar mixture to the beaten egg yolks, beating at medium-high speed for 5 minutes or until the mixture has cooled. Add 1/2 cup butter a few pieces at a time and 1/2 teaspoon vanilla extract. Beat until smooth.
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Frost Cupcakes: Spread each cupcake with a thick layer of frosting.
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Decorate: Very finely chop the remaining 1/4 cup of pecans and roll the edges of the cupcakes in the nuts.
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Toast Pecans (Optional): To toast pecans, spread them on a baking sheet and bake at 375°F for 7 to 10 minutes or until light golden brown.
Enjoy the delightful blend of caramel and pecans in every bite of these scrumptious cupcakes! Perfect for serving at gatherings or indulging in as a sweet treat any time of day.
