butter pecan cupcakes with praline cream filling

Name: Butter Pecan Cupcakes With Praline Cream Filling
Prep time: 35 min
Cook time: 25 min
Cuisine: American
Ingredients: 1 1/3 cup(s) chopped pecans; 1 1/4 cup(s) butter, softened, divided; 1 tablespoon(s) imperial light brown sugar; 2 cup(s) imperial extra fine granulated sugar; 4 - eggs; 1 teaspoon(s) vanilla extract; 1 tablespoon(s) maple syrup; 3 cup(s) all-purpose flour; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) cinnamon; 1 cup(s) milk; FOR THE FILLING; 8 ounce(s) mascarpone, at room temperature; 1/2 cup(s) imperial confectioners powdered sugar; 2 teaspoon(s) maple syrup; FROSTING; 2 stick(s) butter (1 cup), softened; 3 tablespoon(s) light brown sugar; 1/4 teaspoon(s) salt; 3 cup(s) confectioners powdered sugar; 1 tablespoon(s) maple syrup; 3 tablespoon(s) heavy whipping cream

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online.

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prep time 35 Min

cook time 25 Min

method Bake

Ingredients For butter pecan cupcakes with praline cream filling

1 1/3 c

chopped pecans
1 1/4 c

butter, softened, divided
1 Tbsp

imperial light brown sugar
2 c

imperial extra fine granulated sugar
4

eggs
1 tsp

vanilla extract
1 Tbsp

maple syrup
3 c

all-purpose flour
2 tsp

baking powder
1/2 tsp

salt
1/4 tsp

cinnamon
1 c

milk
FOR THE FILLING
8 oz

mascarpone, at room temperature
1/2 c

imperial confectioners powdered sugar
2 tsp

maple syrup
FROSTING
2 stick

butter (1 cup), softened
3 Tbsp

light brown sugar
1/4 tsp

salt
3 c

confectioners powdered sugar
1 Tbsp

maple syrup
3 Tbsp

heavy whipping cream

How To Make butter pecan cupcakes with praline cream filling

1
TO MAKE THE CUPCAKES: Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper or foil liners. Set aside. Heat a large saute pan on medium high heat. Add the butter and Imperial Light Brown Sugar and stir until dissolved. Add the pecans and stir until completely coated. Continue stirring for 3 minutes. Remove from heat and transfer the pecans to baking sheet to cool. Refrigerate for about 10 minutes. In a large bowl, cream the Imperial Granulated Sugar and remaining butter (1 cup) until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and maple syrup. In a separate bowl, combine the flour, baking powder, salt and cinnamon; add to the creamed mixture alternating with the milk, beating well after each addition. Stir in the buttered pecans.Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Bake until cupcakes are golden on top and a toothpick inserted in center comes out clean, about 20-25 minutes. Transfer to a cooling rack to cool, about 20 minutes.

2
TO MAKE THE FILLING: Using an electric mixer, combine all ingredients and whip until smooth. Using a knife or a cupcake corer, create a hole in the center of the cupcake for the filling. Fill the hole in each cupcake with the filling.
3
TO MAKE THE FROSTING: Place two sticks of softened butter in an electric mixer. Beat on medium speed for 4 minutes. Add the Imperial Light Brown Sugar, salt and Imperial Confectioners Powdered Sugar and beat for 1 minute. Add the maple syrup and the heavy whipping cream and beat for an additional 4 minutes.
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