Ingredients for these Pecan Cupcakes:

• Pecans: Add texture, crunch, and a nutty flavor that complements the cupcake’s sweetness.
• Sugar: Sweetens the cupcakes and contributes to a tender crumb when creamed with fats.
• Brown sugar: Provides a deeper, caramel-like sweetness and adds moisture to the batter.
• Vegetable oil: Keeps the cupcakes moist and tender, even after storage.
• Eggs: Bind the ingredients, add structure, and contribute to a rich, fluffy texture.
• Vanilla extract: Enhances the overall flavor profile with a warm, sweet note.
• Sour cream: Adds moisture and a subtle tang that balances the sweetness.
• Flour: Provides the structure and foundation of the cupcakes.
• Baking powder: A leavening agent that helps the cupcakes rise, creating a light texture.
• Baking soda: Reacts with acidic ingredients like sour cream or buttermilk to aid in leavening.
• Salt: Enhances and balances the sweetness and other flavors in the cupcakes.
• Buttermilk: Adds moisture and tenderness, while its acidity interacts with leavening agents for better rise.
• Butter: Adds richness, flavor, and a soft crumb to the cupcakes.
• Powdered sugar: Used in the frosting for a smooth, sweet, and creamy texture.
• Heavy whipping cream: Adds creaminess and stability to the frosting, making it light and fluffy.
• Cinnamon: Adds warmth and spice, enhancing the flavor complexity of the cupcakes.

How to Make these Pecan Cupcakes:

• Preheat the Oven & Prep Pecans

  • Preheat your oven to 350°F (175°C).
  • Toast 2 cups of pecans on a baking sheet for 5-7 minutes.
  • Let the pecans cool, then chop them into fine pieces.

• Mix Wet Ingredients

  • In a stand mixer, blend the following ingredients until well combined:
    • 2 ½ cups sugar
    • ½ cup dark brown sugar
    • ¾ cup vegetable oil
  • Add 3 large eggs and 3 large egg yolks.
  • Beat on medium speed until the mixture is well incorporated and lighter in color (about 2 minutes).

• Incorporate Sour Cream

  • Add ¾ cup sour cream to the mixture and beat until well combined.

• Combine Dry Ingredients

  • In a medium bowl, whisk together:
    • 3 cups flour
    • 3 teaspoons baking powder
    • ¾ teaspoon baking soda
    • 1 teaspoon salt

• Add Buttermilk & Dry Ingredients

  • Mix 1 teaspoon vanilla extract into 1 cup buttermilk.
  • Alternate adding dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients.
  • Blend until just combined.

• Add Pecans & Prepare Cupcake Liners

  • Fold the chopped pecans into the batter.
  • Use a large ice-cream or cookie scoop to fill each cupcake liner ⅔ full.

• Bake Cupcakes

  • Bake at 350°F for 18 minutes, turning the pan halfway through.

Frosting Instructions

• Whip Butter

  • Using the paddle attachment of your stand mixer, whip 1 cup of butter for 5-7 minutes.
  • Scrape down the sides occasionally until the butter becomes light in color.

• Add Sugar & Cream

  • Gradually add 3 cups of powdered sugar, mixing on low speed.
  • Add 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon, then mix until combined.
  • Add 2 more cups of powdered sugar and 1 tablespoon heavy cream. Mix on low until combined.
  • Add the remaining powdered sugar and another tablespoon of heavy cream.
  • Mix on low until incorporated, then increase the speed to medium-high and beat for 2-3 minutes.

• Adjust Consistency

  • If the frosting is too thick, add 1 additional tablespoon of heavy cream and beat until fluffy.

• Frost & Garnish

  • Frost the cooled cupcakes generously.
  • Garnish with crushed pecans for a finishing touch.