Pecan Pie Cupcakes

141

Pecan Pie is the quintessential dessert of fall. Crunchy toasted pecans and buttery Piecrust Leaves enhance the rich creamy frosting for a cupcake you'll make again and again.

Butter Cake:
1 cup butter, softened $
1 1/2 cups sugar $
4 large eggs
3 cups all-purpose soft-wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk $
2 teaspoons vanilla extract
Paperbaking cups
Vegetable cooking spray $

Pecan Pie Frosting:
1 cup firmly packed dark brown sugar $
1 cup dark corn syrup
1/2 cup cornstarch
4 egg yolks
1 cup whipping cream
1/4 teaspoon salt
4 tablespoon butter $
1 teaspoon vanilla extract

Toppings:
1 cup toasted pecans

Piecrust Leaves:
1/2 (14.1-oz) package refrigerated piecrusts

To prepare Butter Cake, preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine...
See the full directions on my site

Nutritions

Calories
1760

Sodium
1073mg
44% DV

Fat
123g
189% DV

Protein
37g
74% DV

Carbs
105g
35% DV

Fiber
10g
41% DV

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