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Yield
24 cupcakes
Photo: Becky Luigart-Stayner; Styling: Jan Gautro

How to Make It

Step 1

Butter Cake:

Step 2

Preheat oven to 350°.

Step 3

Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition.

Step 4

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

Step 5

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

Step 6

Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Step 7

Pecan Pie Frosting:

Step 8

Whisk together first 6 ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened.

Step 9

Remove pan from heat; stir in butter and vanilla, whisking until butter melts. Place a sheet of plastic wrap directly on surface of mixture (to prevent a film from forming); chill about 3 hours or until thick. Makes 4 cups. Frost each cupcake.

Step 10

Piecrust Leaves:

Step 11

Unroll piecrust on a flat surface. Using a 1/2-inch cookie cutter, cut out leaves. Bake according to package directions. Makes about 48 leaves.

Step 12

Top each cupcake with toasted pecans and 1 piecrust leaf.

Chef's Notes

Pecan Pie Frosting is best when made the night before.

Southern Living Big Book of Cupcakes; Dreamcakes Bakery

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