Butter Pecan Cupcakes

I love taking cupcakes to outdoor events. No knives, plates, or forks are needed.

Cupcakes:

1 cup chopped pecans

½ cup plus 3 tablespoons butter, divided

1 ¼ cups sugar

2 teaspoons vanilla extract

2 large eggs

2 cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

cup milk

Pecan icing:

3 cups powdered sugar

¼ cup milk

4 tablespoons butter, softened

½ teaspoon vanilla extract

cup toasted pecans, saved from the cupcake recipe

To make the cupcakes: Preheat the oven to 350 degrees. Place the pecans in a baking dish and dot with 3 tablespoons of the butter. Toast for 8 to 10 minutes, stirring often. Remove from the oven to cool. Preheat the oven to 375 degrees. Prepare two 12-cup muffin tins with paper liners and set aside.

In a medium bowl combine the sugar, the remaining ½ cup butter, and vanilla and mix until light and creamy. Add the eggs one at a time, beating well after each addition. In a small bowl stir together the flour, baking powder, and salt. Alternately add the flour mixture and milk to the butter mixture. Fold in the toasted pecans, reserving cup of the pecans for the frosting. Fill the muffin cups ½ full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before icing.

To make the pecan icing: In a large bowl combine the powdered sugar, milk, butter, and vanilla. Beat with an electric mixer until smooth. Fold in the pecans.

Makes 24 cupcakes.