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Ingredients

Cupcakes:
Frosting:

Directions

Instructions Checklist
  • Heat oven to 350°F. Line three mini cupcake pans with 12 foil or paper liners each (total of 36).

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

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

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

Instructions Checklist
Frosting:
  • 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°F for 24-26 minutes. Frost as directed.

Nutrition Facts

110 calories; 6 g total fat; 3 g saturated fat; 25 mg cholesterol; 54 mg sodium. 13 g carbohydrates; 0 g fiber; 1 g protein;

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