Sticky Pecan Upside-Down Cupcakes

READY IN: 50mins




  • Heat oven to 350°F (175°C).
  • Spray 12 extra large muffin cups with nonstick cooking spray.
  • Line bottoms of the muffin cups with rounds of wax paper or foil cut to fit only the bottoms of the cups; spray with the spray.
  • Stir together the butter, honey and brown sugar over medium heat in a saucepan for about 2 minutes or until smooth; remove from heat and set aside.
  • Mix together the flour, baking powder, baking soda, and salt in a medium bowl.
  • Beat eggs and sugar in a large bowl for about 2 minutes with a mixer on medium speed until the mixture thickens and turns a pale color.
  • Add the oil, vanilla, and sour cream and beat on low speed; adding the flour mixture a little at a time until a smooth batter has developed.
  • Place about 1 1/2 tablespoon of the butter, honey and brown sugar mixture into the bottom of the muffin cups.
  • Add 2 tablespoons of the chopped pecans to the muffin cups.
  • Top the pecans with a generous 1/3 cup of the batter.
  • Place a foil lined cookie sheet under the muffin pans to catch drips and bake for 25 minutes or until a toothpick inserted into the middle of one of the cupcakes comes out clean.
  • Cool 2 minutes in the pans on a wire rack.
  • Loosen the cupcakes from the sides of the pan with a small knife.
  • Place the rack on top of the cupcakes and holding pan and rack together, invert the cupcakes onto the rack.
  • Remove paper circles.
  • Serve warm or at room temperature.