Brown Sugar-Pecan Cupcakes with Caramel Frosting
- Nonstick vegetable oil spray
- 1 cup all purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/4 cups coarsely chopped toasted pecans
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 2 large eggs, room temperature
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy whipping cream
- 2 large egg yolks
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/8 teaspoon fine sea salt
- 1 cup powdered sugar, sifted
- 1 cup coarsely chopped toasted pecans
- 12 paper muffin cup liners
- This recipe is vegetarian
- Produce
- Pecan, toasted (2 1/4 cups)
- Cooking & Baking
- All purpose flour (1 cup)
- Baking powder (1/2 teaspoon)
- Baking soda (1/2 teaspoon)
- Cake flour (1/2 cup)
- Golden brown sugar, packed (1 cup)
- Powdered sugar (1 cup)
- Sea salt, fine (5/8 teaspoon)
- Sugar (1 cup)
- Vanilla extract (1 teaspoon)
- Vegetable oil spray, Nonstick (1)
- Bread & Baked Goods
- Paper muffin cup liners (12)
- Drinks
- Water (1/4 cup)
- Dairy
- Butter, unsalted (1 cup)
- Heavy whipping cream (1/2 cup)
- Sour cream (1/3 cup)
- Refrigerated
- Egg yolks, large (2)
- Eggs, large (2)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published November 1, 2009 (3 years ago).
4 people saved this recipe.
