Butter Pecan Sundae Cupcake

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Ingredients

• 1/2 cup unsalted butter at room temp.
• 1/2 cup chopped pecans
• 1-1/2 cups all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup brown sugar
• 1/4 tsp. salt
• 2 eggs, room temp
• 2 tsp. vanilla extract
• 1/2 cup buttermilk room temp
• FROSTING
• 6 Tbsp. unsalted butter at room temp.
• 1 cup powder sugar
• 1/4 cup caramel
• 2 tsp heavy whipping cream

Instructions

1. Heat oven to 350F.
2. Line cupcake pan with 12 paper liners
3. Whisk flour, lightly spoon and level to measure, then sift twice into medium bowl with baking powder and soda.
4. In bowl of a stand mixer or large bowl with a hand mixer, combine sugar, salt and 1 stick butter.
5. Beat at a medium speed for 5 minutes
6. Begin to add the eggs, one at a time, add vanilla with very last egg and beat till.
7. On the low speed of the mixer, add flour mix and then alternate with milk, beginning and ending with flour and add the nuts with last bit of flour.
8. Stir batter with briefly, to be sure everything is well incorporated
9. Fill muffin cups with about 1/4 cup batter.
10. Bake 15-17 minutes or till a toothpick inserted near center returns clear
11. Cool on wire rack for 1 hour before frosting.
12. FROSTING
13. In a large bowl or stand mixer, beat butter till light and fluffy 4-5 minutes maximum
14. Now scrape bottom and sides of bowl, begin to gradually add more powdered sugar and beat till soft peaks form.
15. Add caramel sauce and continue to beat on low speed until well incorporated.
16. Increase speed to medium then to high about 2-3 minutes.
17. Top cupcake in the frosting, caramel sauce and cherry.