Butter Pecan Cupcake with Real Maple Frosting
How to Make Butter Pecan Cupcake with Real Maple Frosting
- FOR FROSTING, Add all of your ingrediences together and beat until creamy. Pipe into a piping bag, or just frost your cupcakes. Top off with crumbled bacon, or candied pecans, or drizzle with Maple syrup...Oh so good!
- In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside and let them cool
- In a large mixing bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans. Fill your prepared muffing/cupcake lined pans about 3?4 the way to the top. Put into 350 degree oven for 20 - 25 minutes. Let cool and frost with the Maple frosting. ENJOY!