Brown Butter Pecan Cupcakes

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 cups Brown sugar, firmly packed
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 cup Brown butter
  • 3/4 cup Buttermilk

• Desserts

  • 1 (8 ounce package Toffee

Found on ladybehindthecurtain.com

Ingredients

• 1 cup Brown Butter
• 2 cups firmly packed brown sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 (8 ounce) package toffee bits (reserve 1/4 cup for garnish)
• 1/2 cup pecans, chopped
• Ingredients listed HERE---Brown Butter Frosting

Directions

• Preheat oven to 350 degrees.
• Line muffin pans with 30 paper liners.
• In a large bowl, beat butter, brown sugar, and vanilla at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, combine flour, baking powder and salt.
• Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition; stir in toffee bits and pecans.
• Spoon batter into prepared muffin cups, filling two-thirds full.
• Bake for 16 to 20 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans for 10 minutes; remove cupcakes from pans, and cool completely on wire racks.
• Spread or pipe Praline Frosting over cupcakes.
• Garnish with toffee bits, if desired. Store cupcakes, covered, in refrigerator up to 3 days.
• Follow directions HERE----Brown Butter Frosting