Sticky Pecan Upside-Down Cupcakes have a flavorful deep caramel sweetness plus a crunch from the nuts! YUM.
I’ve been on a slight caramel binge lately. It seems as though recently caramel has been calling my name. I’ve grown to adore the complex sweetness caramel offers, not to mention how well it pairs with nearly any dessert. What caramel does for nuts is nothing short of miraculous, nuts + caramel = happiness.
When I saw this recipe I knew I had to make it, simply because it looked like such a cute idea. I was so serious about making these cupcakes that I even bought jumbo-sized muffin tins (any excuse to buy kitchen items). And believe me, you’re going to want a jumbo sized cupcake so you can chow down on all that sticky, sweet, crunchy goodness.
As a note, I didn’t bother to cut the waxed paper circles like the recipe instructs (too lazy). So I just used jumbo sized paper liners. It didn’t go great… the liners stuck to the sticky pecan bottoms (go figure) but I was able to salvage the cupcakes. If you want neat, take the time to make the paper circles.
Taste: A deep, caramel, sweetness paired with the nutty pecans and slightly tangy cake.
Texture: The cake is moist in the middle, firm around the edges. The sticky pecan topping is exactly that – sticky and crunchy.
Ease: These were actually easier to make than I thought they’d be.
Pros: A cute, miniaturized version of the classic dessert.
Cons: None really.
Would I make this again? Yes, these would be great for entertaining – everyone would get their own little cake.
How to make Sticky Pecan Upside-Down Cupcakes
Yield: 12 muffins
Cook: 45 minutes
- 1⁄2 cup unsalted butter (1 stick)
- 1⁄3 cup honey
- 2⁄3 cup firmly packed brown sugar
- 1 1⁄2 cups pecans
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 large eggs
- 2 cups sugar
- 1 cup oil
- 2 teaspoons vanilla
- 1 cup sour cream
Heat oven to 350°F. Spray 12 extra large muffin cups with nonstick cooking spray. Line bottoms of the muffin cups with rounds of wax paper or foil cut to fit only the bottoms of the cups; spray. Stir together the butter, honey and brown sugar over medium heat in a saucepan for about 2 minutes or until smooth; remove from heat and set aside.
Mix together the flour, baking powder, baking soda, and salt in a medium bowl. Beat eggs and sugar in a large bowl for about 2 minutes with a mixer on medium speed until the mixture thickens and turns a pale color. Add the oil, vanilla, and sour cream and beat on low speed; adding the flour mixture a little at a time until a smooth batter has developed.
Place about 1 1/2 tablespoon of the butter, honey and brown sugar mixture into the bottom of the muffin cups. Add 2 tablespoons of the chopped pecans to the muffin cups. Top the pecans with a generous 1/3 cup of the batter.
Place a foil lined cookie sheet under the muffin pans to catch drips and bake for 25 minutes or until a toothpick inserted into the middle of one of the cupcakes comes out clean. Cool 2 minutes in the pans on a wire rack. Loosen the cupcakes from the sides of the pan with a small knife. Place the rack on top of the cupcakes and holding pan and rack together, invert the cupcakes onto the rack. Remove paper circles. Serve warm or at room temperature.
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