Caramel-Pecan Cupcakes

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12 Cupcakes

Ingredients Nutrition


  1. Heat oven to 350°F degrees.
  2. Grease 12-cup muffin pan or line with baking cups.
  3. Place 1 cup of the pecans and 1/4 cup of the sugar in food processor.
  4. Pulse until finely ground and fluffy, being careful not to make paste.
  5. In large bowl, beat remaining 3/4 cup sugar and 1/2 cup butter at medium speed 5 to 6 minutes or until light and fluffy.
  6. Add eggs one at a time, beating well after each addition.
  7. Beat in 1 teaspoon vanilla.
  8. In medium bowl, stir together flour, baking powder, baking soda, salt and 1 cup ground pecans.
  9. At low speed, beat sour cream into sugar mixture alternately with flour mixture.
  10. Spoon into muffin cups, filling two-thirds full.
  11. Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
  12. Cool on wire rack 10 minutes.
  13. Remove from pan; cool completely.
  14. To make frosting, in large bowl beat egg yolks at medium-high speed 5 minutes or until light, fuffy and pale colored.
  15. Meanwhile, in small saucepan, combine 6 tablespoons sugar and 1 tablespoon of the water.
  16. Cook over medium-high heat, without stirring, 4 to 6 minutes or until sugar turns golden amber color.
  17. Remove from heat; carefully add remaining 3 tablespoons water.
  18. Return to heat; cook, stirring, until sugar is dissolved.
  19. Slowly add sugar mixture to beaten egg yolks, beating at medium-high speed 5 minutes or until mixture has cooled.
  20. Add 1/2 cup butter a few pieces at a time; add 1/2 teaspoon vanilla.
  21. Beat until smooth.
  22. Spread each cupcake with thick layer of frosting.
  23. Very finely chop remaining 1/4 cup pecans; roll edges of cupcakes in nuts.
  24. TIP: To toast pecans, spread on baking sheet; bake at 375°F.
  25. for 7 to 10 minutes or until light golden brown.

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