- 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.