Pecan Pie Cupcakes with Brown Sugar Frosting

Instructions

1. 1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for the batter. This will help prevent the cupcakes from sticking to the pan and ensure they are easy to remove once baked.
   2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps evenly distribute the baking powder and salt throughout the flour, ensuring your cupcakes rise evenly. Set this dry mixture aside while you work on the wet ingredients.
   3. Prepare the wet ingredients: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy. This will take about 3-4 minutes. The creaming process incorporates air into the batter, which will help your cupcakes rise properly and have a tender crumb. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract. Continue beating until the batter is smooth and well combined.
   4. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Start by adding about one-third of the flour mixture, followed by half of the milk, and continue alternating until everything is fully incorporated. Be careful not to overmix, as this could lead to dense cupcakes. The batter should be smooth and creamy when combined.
   5. Fold in the pecans: Gently fold the chopped pecans into the batter using a spatula. This adds a lovely texture and nutty flavor to the cupcakes, making them reminiscent of the classic pecan pie. Be sure not to overmix, as you don’t want to break up the pecans too much.
   6. Fill the cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each one about two-thirds of the way full. This will give the cupcakes enough room to rise without overflowing. You can use an ice cream scoop to make this process easier and more even.
   7. Bake the cupcakes: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few crumbs. The tops should be lightly golden and spring back when touched. Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.