Maple Butter Pecan Cupcakes

• Condiments

  • 1 Maple syrup to drizzle

• Baking & Spices

  • 1 Box Betty crocker butter pecan cake mix + ingredients listed on box
  • 1 cup Crisco shortening
  • 1 tbsp Maple extract
  • 8 cups Powdered sugar

• Nuts & Seeds

  • 2 oz Pecans

• Dairy

  • 1 cup Butter, unsalted
  • 3 tbsp Milk

Found on makebakecelebrate.com

Ingredients

• 1 Box Betty Crocker Butter Pecan Cake Mix + Ingredients Listed On Box
• 1 Cup (2 sticks) Unsalted Butter
• 1 Cup Crisco Shortening
• 1 TBS Maple Extract
• 8 Cups Powdered Sugar
• 3-4 TBS Milk
• 2-4 oz Crushed Pecans
• Maple Syrup To Drizzle
• Makes 24 cupcakes.

Directions

• Preheat oven to 350. Mix together cake mix and ingredients listed on box. Spoon 3 TBS of batter into 24 cupcake liners. Bake at 350 for 16-18 minutes, allow to cool.
• In the bowl of an electric mixer beat unsalted butter. Add in Crisco and beat together until fully combined. Add in maple extract and beat just until combined.
• Slowly add in powdered sugar 1 cup at a time. Once fully combined add in milk one TBS at a time until you reach desired consistency. (the more you add the softer it will become)
• Once cool, frost cupcakes.
• Pour a few TBS of syrup into a small ziplock bag. Twist the ziplock as if it were a piping bag, then cut off a very small tip. Drizzle syrup on top of cupcakes.
• Sprinkle top with pecan pieces.