Pecan Pie Cupcakes

Name: Pecan Pie Cupcakes
Ingredients: Butter Cake:; 1/2 cup butter, softened; 3/4 cup sugar; 2 large eggs; 1 1/2 cups all-purpose soft-wheat flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk; 1 teaspoon vanilla extract; Paperbaking cups; Vegetable cooking spray; Pecan Pie Frosting:; 1 cup firmly packed dark brown sugar; 1 cup dark corn syrup; 1/2 cup cornstarch; 4 egg yolks; 1 cup whipping cream; 1/4 teaspoon salt; 4 tablespoons butter; 1 teaspoon vanilla extract; Toppings:; 1 cup toasted pecans; Piecrust Leaves:; 1/2 (14.1-oz) package refrigerated piecrusts

24 ingredients

13 steps

Ingredients

Butter Cake:
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 1/2 cups all-purpose soft-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
Paperbaking cups
Vegetable cooking spray
Pecan Pie Frosting:
1 cup firmly packed dark brown sugar
1 cup dark corn syrup
1/2 cup cornstarch
4 egg yolks
1 cup whipping cream
1/4 teaspoon salt
4 tablespoons butter
1 teaspoon vanilla extract
Toppings:
1 cup toasted pecans
Piecrust Leaves:
1/2 (14.1-oz) package refrigerated piecrusts

Directions

1

:
2

Preheat oven to 350°.
3

Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition.
4

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
5

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
6

Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
7

:
8

Whisk together first 6 ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened.
9

Remove pan from heat; stir in butter and vanilla, whisking until butter melts. Place a sheet of plastic wrap directly on surface of mixture (to prevent a film from forming); chill about 3 hours or until thick. Makes 4 cups. Frost each cupcake.
10

:
11

Unroll piecrust on a flat surface. Using a 1/2-inch cookie cutter, cut out leaves. Bake according to package directions. Makes about 48 leaves.
12

Top each cupcake with toasted pecans and 1 piecrust leaf.
13

Pecan Pie Frosting is best when made the night before.