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Take a bit out of these Bourbon Pecan Pie Cupcakes with Caaramel Frosting

Bourbon Pecan Pie Coffee Cupcakes with Caramel Frosting

Bourbon Pecan Pie Coffee flavored cupcakes topped off with Caramel buttercream frosting and a cinnamon pecan.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 1 dozen
Author: Hezzi-D

Equipment

Ingredients

For the cupcakes:

  • 1 stick butter softened
  • 3/4 c. brown sugar
  • 3 eggs
  • 1 teaspoons vanilla
  • 1 1/2 c. flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1/4 c. strong brewed Door County Coffee Bourbon Pecan Pie coffee cooled
  • 1/2 c. pecans chopped (I used MIllican Pecans)

For the frosting:

  • 1 1/2 sticks butter 12 tablespoons
  • 3 teaspoons caramel sauce
  • 4 cups powdered sugar
  • 1 teaspoons vanilla
  • 12 Millican Candied Cinnamon Pecans
  • cinnamon for dusting optional

Instructions

  • Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
  • In a large bowl cream together the butter and brown sugar.
  • Add the eggs and mix well.
  • Stir in the vanilla.
  • In a medium bowl combine the flour, baking powder, and salt.
  • Add half the flour mixture to the butter mixture and mix well.
  • Add in the coffee and stir until well combined.
  • Add the remaining flour mixture and mix until everything is well combined.
  • Fold in the pecans.
  • Fill cupcake liners 3/4 of the way full.
  • Bake for 18-20 minutes. Remove from oven and cool completely.
  • To make the frosting place the butter in a large bowl and beat with a mixer.
  • Add the caramel sauce and beat until smooth.
  • Add the powdered sugar a cup at a time, beating after each addition, until desired consistency is reached. Mix in the vanilla.
  • Pipe the frosting onto the cupcakes. Dust with cinnamon and top with candied cinnamon pecan.

Notes

A Hezzi-D Original recipe