Butter-Pecan Gems

Butter-Pecan Gems
Servings: 36 Yield: 36 mini cupcakes Prep 15 mins Bake 350°F 18 mins to 22 mins

Ingredients

Cupcakes:
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2/3 cup milk
  • 1 teaspoon butter flavoring
  • 1/3 cup pecan-pie-flavored glazed pecans (such as Emerald), chopped
Frosting:
  • 2 1/2 cups confectioners sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 tablespoons milk (plus additional, if necessary)
  • 1/2 teaspoon butter flavoring
  • 36 pecan-pie-flavored glazed pecan halves, to garnish

Make It

1. Heat oven to 350 degrees F. Line three mini cupcake pans with 12 foil or paper liners each (total of 36).

Cupcakes:

2. In a medium-size bowl, whisk flour, baking powder and salt. Set aside.

3. In a large bowl, with mixer, beat butter and sugar. Add eggs, one at a time. Beat until light and smooth, 3 minutes. Add half the flour mixture, followed by milk, then remaining flour mixture. Stir in butter flavoring and chopped pecans.

4. Spoon batter into prepared cups. Bake at 350 degrees F for 18 to 22 minutes, or until browned. Remove from pan; cool on rack.

Frosting:

5. On low speed, beat confectioners sugar, butter, milk, and flavoring until smooth in texture (adding more milk if necessary). Spread onto cupcakes; garnish with pecans. To make standard-size cupcakes: Line two standard cupcake pans with 20 foil or paper liners. Spoon batter into cups; bake at 350 degrees F for 24-26 minutes. Frost as directed.

Nutrition Facts

Servings Per Recipe: 36; Amount Per Serving: cal. (kcal): 110, Fat, total (g): 6, chol. (mg): 25, sat. fat (g): 3, carb. (g): 13, fiber (g): , pro. (g): 1, sodium (mg): 54, Percent Daily Values are based on a 2,000 calorie diet.