Ingredients:

  • 1.5 cups All-Purpose Flour (190g)
  • 1 cup Granulated Sugar (200g)
  • 1.5 tsp Baking Powder
  • 0.5 tsp Sea Salt
  • 0.5 cup Unsalted Butter, softened (113g)
  • 1 large Egg, room temperature
  • 0.5 cup Whole Milk (120ml)
  • 2 tsp Pure Vanilla Extract
  • 1 cup Pecans, finely chopped (110g)
  • 0.5 cup Dark Brown Sugar, packed (100g)
  • 2 tbsp Salted Butter
  • 2 tbsp Heavy Cream
  • 1 tsp Bourbon
  • 1 cup Unsalted Butter, softened for frosting (225g)
  • 2 cups Powdered Sugar, sifted (240g)
  • 0.25 cup Dark Brown Sugar, packed (50g)
  • 1 tbsp Heavy Cream for frosting
  • 12 whole Pecan halves

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, cream together 113g softened unsalted butter and granulated sugar using an electric mixer until pale and fluffy. Whisk in the egg, milk, and vanilla extract.
  3. Sift the flour, baking powder, and sea salt into the wet mixture. Fold gently until just combined. Divide the batter evenly among the 12 liners.
  4. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool.
  5. Prepare the filling: In a small saucepan over medium heat, combine chopped pecans, 100g dark brown sugar, salted butter, and 2 tbsp heavy cream. Stir constantly for 3-5 minutes until the sugar dissolves and the mixture bubbles into a thick syrup. Stir in bourbon if using, then remove from heat.
  6. Once cupcakes are cool, use an apple corer to remove the center of each cupcake. Spoon the warm pecan filling into the centers.
  7. Make the frosting: Beat 225g softened butter with powdered sugar, 50g dark brown sugar, and 1 tbsp heavy cream until smooth and airy. Pipe onto cupcakes and garnish each with a whole pecan half.