Brown Sugar-Pecan Cupcakes

Name: Brown Sugar-Pecan Cupcakes
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 18
Cuisine: American
Ingredients: 1 teaspoons baking soda; 59 milliliters packed brown sugar; 59 milliliters butter (do not use margarine); 118 milliliters buttermilk; 227 grams package cream cheese, softened; 3 eggs, separated; 237 milliliters Gold Medal® all-purpose flour; 237 milliliters granulated sugar; 177 milliliters chopped pecans; 454 grams bag powdered sugar (4 cups); 59 milliliters shortening; 2 teaspoons vanilla bean paste or 1/8 teaspoon vanilla extract

The recipe Brown Sugar-Pecan Cupcakes could satisfy your American craving in around 1 hour and 35 minutes. This recipe serves 18. One portion of this dish contains about 3g of protein, 14g of fat, and a total of 314 calories. A mixture of buttermilk, brown sugar, shortening, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a vegetarian diet.

Instructions

Heat oven to 350°F.

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Oven

Place paper baking cup in each of 18 regular-size muffin cups.

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Muffin Liners

Spread pecans in ungreased shallow pan.

Ingredients you will need

Pecans

Spread

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Frying Pan

Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown; cool.

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Oven

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.

Ingredients you will need

Pecans

Brown Sugar

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Food Processor

Bowl

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.

Ingredients you will need

Granulated Sugar

Baking Soda

Shortening

Butter

All Purpose Flour

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Hand Mixer

Bowl

Add egg yolks, one at a time, beating until blended after each addition. Stir in 2 teaspoons vanilla bean paste.

Ingredients you will need

Vanilla Paste

Egg Yolk

Add flour mixture alternately with buttermilk, beating on low speed after each addition until blended.

Ingredients you will need

Buttermilk

All Purpose Flour

In small bowl, beat egg whites with electric mixer on medium speed until soft peaks form.

Ingredients you will need

Egg Whites

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Granulated Sugar

Egg Whites

Pecans

Equipment you will use

Muffin Liners

Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely.

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Toothpicks

Oven

Meanwhile, in 1-quart heavy saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until browned.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Pour into large bowl; refrigerate 20 minutes.

Equipment you will use

Bowl

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.

Ingredients you will need

Vanilla Paste

Powdered Sugar