Pecan Cupcakes With Spiced Vanilla Frosting
Yields: 12
Total Time: 40 mins
Ingredients:
1 cup pecans, plus whole pecans, for serving
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. plus 1/8 tsp freshly grated nutmeg
1/2 cup plus 4 Tbsp (1½ sticks) unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
2 tsp. finely grated clementine zest
3 large eggs
3/4 cup buttermilk
2 tsp. pure vanilla extract, divided
2 cups confectioners’ sugar, sifted
1 to 2 Tbsp heavy cream
Candied orange slices, for serving
Directions:
Heat oven to 350°F. Line a 12-cup muffin pan with paper liners
In a food processor, finely grind pecans. Add the flour, baking powder, baking soda, salt, cinnamon, and ¼ teaspoon nutmeg and pulse to combine; set aside.
Using an electric mixer, beat ½ cup (1 stick) butter with the brown and granulated sugars and clementine zest until light and fluffy, 3 to 4 minutes. Beat in the eggs one at a time.
Reduce speed to low and gradually add the pecan mixture, mixing until just incorporated. Stir in the buttermilk and 1 teaspoon vanilla. Divide the batter among the muffin-pan cups.
Bake until golden brown and a wooden pick inserted into the center comes out clean, 12 to 18 minutes. Let cool for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
When ready to serve, make the frosting: In a large bowl, using an electric mixer, beat the confectioners’ sugar, 1 Tbsp cream, and remaining 1/8 teaspoon nutmeg, teaspoon vanilla, and 4 tablespoons butter until fluffy, adding another Tbsp cream if frosting is too thick. Spread on cupcakes and top with orange slices and pecans, if desired.
Recipe courtesy of Good Housekeeping.com