BROWN-BUTTER PECAN PIE CUPCAKES
These cupcakes were inspired by one of our favorite holiday pies. We toasted the pecans and finely ground them into a flour (replacing some all-purpose flour) to make the cupcakes, and topped them off with a brown-butter frosting you'll want to make again and again (it's perfect on banana bread). Store-bought dulce de leche spooned on top is an easy way to bring on pecan pie's gooeyness.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
- Spread the pecans out on a baking sheet, and bake until nicely toasted, about 10 minutes. Let cool. Set aside 12 nice halves as garnish, then pulse the remaining pecans in a food processor until finely ground. Transfer the ground pecans to a medium bowl. Add the flour, baking powder, baking soda and salt, and whisk to combine; set aside.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the side of the bowl once or twice as needed. Beat in the vanilla. Adjust the speed to low, and add half the flour mixture, then the sour cream, then the remaining flour mixture until just combined.
- Divide the batter evenly among the cups of the prepared muffin tin. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes, rotating the tin halfway through. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made 1 day ahead and stored at room temperature in an airtight container.)
- For the frosting: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it's solid but still soft enough that your finger leaves an indentation, about 25 minutes. Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container.
- To assemble: Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Top each cupcake with a teaspoonful of dulce de leche and 1 of the reserved toasted pecans.
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Tanveer Shahzad
[email protected]These cupcakes look so delicious! I can't wait to try them.
Zee famere 254
[email protected]I'm going to try making these cupcakes gluten-free next time. I think they would be just as good.
James Quinn
[email protected]The cupcakes didn't rise very much. I'm not sure what I did wrong.
Czigany Shimza
[email protected]These cupcakes are a bit too sweet for my taste. I would reduce the amount of sugar in the recipe next time.
Jeremy Centeno
[email protected]I'm not a huge fan of pecans, but I loved these cupcakes. The brown butter flavor really shines through.
Abdiaziz Haaji
[email protected]These cupcakes are perfect for fall. The flavors of brown butter and pecans are so warm and comforting.
KHOZA NKOSINGIPHILE
[email protected]I made these cupcakes for a bake sale and they were a huge hit! Everyone loved them.
Dave Grove
[email protected]These cupcakes are a bit time-consuming to make, but they're worth it. They're so delicious!
Zanele Dlamini
[email protected]I would definitely recommend this recipe to anyone who loves brown butter or pecans.
Dennis Ndungu
[email protected]These cupcakes are perfect for a special occasion. They're beautiful and delicious.
T. Sivanuyan
[email protected]The pecans in these cupcakes add a nice crunch and texture.
SHAWON MOZUMDER
[email protected]I love the flavor of brown butter in these cupcakes. It gives them a rich and nutty flavor.
MUTAAL KHAN
[email protected]These cupcakes were easy to make and turned out great! The brown butter pecan filling was delicious.
Len Patterson
[email protected]I made these cupcakes for my family and they loved them! The flavor of the brown butter and pecans was perfect. I will definitely be making these again.
Saboor Naziri
[email protected]These cupcakes were a hit at my party! The brown butter pecan filling was rich and decadent, and the cupcakes were moist and fluffy. I will definitely be making these again.