Caramel-Pecan Cupcakes

READY IN: 50mins




  • Heat oven to 350°F degrees.
  • Grease 12-cup muffin pan or line with baking cups.
  • Place 1 cup of the pecans and 1/4 cup of the sugar in food processor.
  • Pulse until finely ground and fluffy, being careful not to make paste.
  • In large bowl, beat remaining 3/4 cup sugar and 1/2 cup butter at medium speed 5 to 6 minutes or until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Beat in 1 teaspoon vanilla.
  • In medium bowl, stir together flour, baking powder, baking soda, salt and 1 cup ground pecans.
  • At low speed, beat sour cream into sugar mixture alternately with flour mixture.
  • Spoon into muffin cups, filling two-thirds full.
  • Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Cool on wire rack 10 minutes.
  • Remove from pan; cool completely.
  • To make frosting, in large bowl beat egg yolks at medium-high speed 5 minutes or until light, fuffy and pale colored.
  • Meanwhile, in small saucepan, combine 6 tablespoons sugar and 1 tablespoon of the water.
  • Cook over medium-high heat, without stirring, 4 to 6 minutes or until sugar turns golden amber color.
  • Remove from heat; carefully add remaining 3 tablespoons water.
  • Return to heat; cook, stirring, until sugar is dissolved.
  • Slowly add sugar mixture to beaten egg yolks, beating at medium-high speed 5 minutes or until mixture has cooled.
  • Add 1/2 cup butter a few pieces at a time; add 1/2 teaspoon vanilla.
  • Beat until smooth.
  • Spread each cupcake with thick layer of frosting.
  • Very finely chop remaining 1/4 cup pecans; roll edges of cupcakes in nuts.
  • TIP: To toast pecans, spread on baking sheet; bake at 375°F.
  • for 7 to 10 minutes or until light golden brown.