Preheat oven to 350F. Spray or grease a cupcake pan and set aside. In a mixture bowl, blend your sugar and butter, vanilla, eggs, flour, baking soda and sour cream until smooth.
Distribute half of the batter evenly among the cups of the muffin pan that has been prepared. In a small bowl, combine the pecans, cinnamon, and brown sugar. Sprinkle half over the batter in the pan. Top with the remaining batter, then sprinkle with the remaining pecan mixture.
Bake until the cupcakes spring back when lightly touched, 20-25 minutes. Cool in the pan for 5 minutes. Serve warm, or transfer to a wire rack to cool. *Glaze-mix your confectioners sugar and your milk together and drizzle on the warm cupcakes.