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Butter Pecan Cupcakes Recipe
|Chopped pecans||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Pecan frosting||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5090 Calories from Fat 2443
% Daily Value*
Total Fat 282 g433.8%
Saturated Fat 114.3 g571.7%
Trans Fat 0 g
Cholesterol 769.2 mg
Sodium 1179.4 mg49.1%
Total Carbohydrates 594 g197.9%
Dietary Fiber 17.7 g70.8%
Sugars 375.7 g
Protein 60 g119.6%
Vitamin A 91.3% Vitamin C 2.1%
Calcium 84.9% Iron 95.8%
*Based on a 2000 Calorie diet
Toast in 350° oven for 15 minutes; stir often.
Cream 1/2 cup butter and sugar till light; add vanilla.
Add eggs, one at a time; beat well after each.
Mix dry ingredients and 1/4 teaspoon salt.
Add to creamed mixture alternately with milk; beat well.
Fold in 2/3 cup of the nuts.
Reserve remaining nuts for frosting.
Fill paper bake cups in 2 1/2-inch muffin pans half full.
Bake at 375°, 20 to 25 minutes.
Frost with Pecan Frosting.