Butter Pecan Cupcakes With Praline Cream Filling

Butter Pecan Cupcakes With Praline Cream Filling might be just the American recipe you are searching for. This recipe serves 12. Watching your figure? This lacto ovo vegetarian recipe has 753 calories, 8g of protein, and 39g of fat per serving. For $1.02 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 71 person were glad they tried this recipe. If you have cinnamon, vanillan extract, butter, and a few other ingredients on hand, you can make it. A couple people really liked this side dish. It is brought to you by Zagleft. From preparation to the plate, this recipe takes approximately 1 hour. With a spoonacular score of 30%, this dish is not so excellent. Pecan Sandies with Praline Filling, King Cake with Pecan Praline Filling, and Praline Napoleons With Almond Cream Filling are very similar to this recipe.

Servings: 12

Preparation duration: 35 minutes

Cooking duration: 25 minutes



2 teaspoons baking powder

3 tablespoons Imperial Light Brown Sugar

1 1/4 cup butter, softened, divided

1/4 teaspoon cinnamon

4 eggs

3 cups all-purpose flour

2 cups Imperial Extra Fine Granulated Sugar

3 tablespoons heavy whipping cream

2 teaspoons maple syrup

8 oz. mascarpone, at room temperature

1 cup milk

1 1/3 cup chopped pecans

3 cups Imperial Confectioners Powdered Sugar

1/4 teaspoon salt

1 teaspoon vanilla extract


muffin tray

aluminum foil


frying pan

baking sheet


muffin liners


hand mixer

wire rack


Cooking instruction summary:

TO MAKE THE CUPCAKESPreheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper or foil liners. Set aside.Heat a large saute pan on medium high heat. Add the butter and Imperial Light Brown Sugar and stir until dissolved. Add the pecans and stir until completely coated. Continue stirring for 3 minutes. Remove from heat and transfer the pecans to baking sheet to cool. Refrigerate for about 10 minutes.In a large bowl, cream the Imperial Granulated Sugar and remaining butter (1 cup) until light and fluffy, about 2 minutes.Add the eggs, one at a time, beating well after each addition.Stir in the vanilla and maple syrup.In a separate bowl, combine the flour, baking powder, salt and cinnamon; add to the creamed mixture alternating with the milk, beating well after each addition.Stir in the buttered pecans.Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.Bake until cupcakes are golden on top and a toothpick inserted in center comes out clean, about 20-25 minutes. Transfer to a cooling rack to cool, about 20 minutes.TO MAKE THE FILLINGUsing an electric mixer, combine all ingredients and whip until smooth.Using a knife or a cupcake corer, create a hole in the center of the cupcake for the filling. Fill the hole in each cupcake with the filling.TO MAKE THE FROSTINGPlace two sticks of softened butter in an electric mixer. Beat on medium speed for 4 minutes.Add the Imperial Light Brown Sugar, salt and Imperial Confectioners Powdered Sugar and beat for 1 minute.Add the maple syrup and the heavy whipping cream and beat for an additional 4 minutes.

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