Line 18 muffin cups with cupcake liners
For the bottom of the cup:
- 2 Tablespoons butter
- 1/2 cup lightly chopped pecans
- 1/4 cup light brown sugar
- Melt butter in the microwave in a 2-cup microwave safe bowl
- Mix in pecans and brown sugar and divide evenly among 18 liners
Cake:
- Preheat oven to 325 degrees
- In electric mixer, combine
- 1 1/2 sticks butter
- 1 1/3 cups sugar
- Cream together with electric mixer until light and fluffy
- 6 egg yolks
- Mixing well after each addition
- 3 cups flour
- 1 Tablespoon Baking Powder
- 1/2 teaspoon salt
- Sifted together
Scrape your bowl with a rubber spatula and add alternately with
- 1 cup milk
- Add 2 teaspoons vanilla
scrape you bowl very well one more and beat for approximately 1 minute on medium speed.
Divide evenly among 18 cupcake cups prepared with pecan-brown sugar mixture
Bake at 325 degrees for 25-30 minutes until inserted toothpick comes out clean.
Allow to cool and frost with Maple Butter Buttercream frosting
Maple Butter Buttercream:
- 2 sticks butter
- 5 cupcakes sifted powdered sugar
Combine butter and about half of your powdered sugar together in electric mixer
Mix until just combined and add 1/4 c maple syrup and 1 teaspoon vanilla.
Mix until combined and then add the rest of the powdered sugar
Beat on high speed until frosting is light and fluffy
Frost cooled cupcakes and garnish with a pecan
