Butter Pecan Cupcakes Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group,

Ingredients

 Butter/Margarine3 Tablespoon
 Chopped pecans1 Cup (16 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs)
 Sugar1 1⁄4 Cup (20 tbs)
 Vanilla2 Teaspoon
 Eggs2
 All purpose flour2 Cup (32 tbs)
 Baking powder1 1⁄2 Teaspoon
 Milk1⁄3 Cup (5.33 tbs)
 Pecan frosting1 Cup (16 tbs)

Nutrition Facts

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

Directions

Dot 3 tablespoons butter over nuts in shallow baking pan.
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.
Cool.
Frost with Pecan Frosting.
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