Instructions

For the Cupcakes:

1. Preheat oven to 350°. Line cupcake pans with regular size cupcake liners.
2. In a large mixing bowl, beat the butter and brown sugar until fluffy, stopping to scrap down the sides of the bowl.
3. Add eggs one at a time, beating after each addition.
4. In a medium bowl whisk together the flour, baking powder and salt.
5. Add vanilla to the milk.
6. With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the milk mixture, beating until just combined after each addition.
7. Fill each cupcake well ¾full, bake 20-23 minutes or until a wooden toothpick inserted into the center comes out clean.
8. Place baked cupcakes (still in the pan) on a wire cooling rack.
9. Cool 10 minutes before removing the cupcakes back on the cooling rack to completely cool.

For the Pecan Pie Filling:

1. Make the pecan pie filling according to this link→GRANDMA'S PECAN PIE FILLING.
2. Once the filling is cooled to room temperature, make a well in the center of the cupcake (about 1inch x 1inch).
3. Fill hole with filling (about 1 heaping tablespoon); set aside for frosting.

For the Brown Sugar Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla until light and fluffy (about 3 minutes).

Add sugar (powdered and dark brown) one cup at a time making sure the sugar is incorporated before the next addition.

Once all the sugar is added, beat on medium high for an additional 3 minutes. This will incorporate air into the frosting for a light and airy frosting.

Spoon frosting into a large piping bag fitted with your favorite tip. Pipe over the pecan pie filling and around the edge of the cupcake, covering the hidden treasure that is the pecan pie filling. ♥OR SPREAD THE FROSTING ON THE CUPCAKES♥

For the Candied Pecans:

Spread pecans on a sheet pan. Preheat oven to 350°. Place pecans in oven and toast (about 3-5 minutes). In a small saucepan add toasted pecans, sugar and water. Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed. Pour pecans (separated) onto a piece of parchment paper to cool. When cooled, place on top of each cupcake.