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Butter Pecan Cupcakes

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Ingredients
  Butter/Margarine 3 Tablespoon
  Chopped pecans 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  Vanilla 2 Teaspoon
  Eggs 2
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Milk 1⁄3 Cup (5.33 tbs)
  Pecan frosting 1 Cup (16 tbs)
Directions

Dot 3 tablespoons butter over nuts in shallow baking pan.
Toast in 350° oven for 15 minutes; stir often.
Cream 1/2 cup butter and sugar till light; add vanilla.
Add eggs, one at a time; beat well after each.
Mix dry ingredients and 1/4 teaspoon salt.
Add to creamed mixture alternately with milk; beat well.
Fold in 2/3 cup of the nuts.
Reserve remaining nuts for frosting.
Fill paper bake cups in 2 1/2-inch muffin pans half full.
Bake at 375°, 20 to 25 minutes.
Cool.
Frost with Pecan Frosting.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pecan
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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