Brown Sugar Cupcakes with Caramel Pecan Filling and Cinnamon Buttercream
Cupcakes: (adapted from NoshwithMe)
3 cups all-purpose flour2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup applesauce
2 & 1/4 cups packed light brown sugar
4 large eggs, at room temperature
3/4 cup buttermilk (I used yogurt)
Filling:
20+ caramel candies1 tbsp+ cream or milk
1/4 cup+ pecans
Buttercream:
1 c. butter, softened1 tbsp cream or milk
3 cups confectioners' sugar
cinnamon (to taste)
Cupcake Preparation:
Preheat oven to 325°. Line standard muffin tins with liners.
Whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture in three batches, alternating with buttermilk. Beat until well-combined after each addition.
Fill lined cups 3/4 full with batter. Bake 20-30 minutes, or until a wooden pick inserted in the center comes out clean. Cool on wire racks 10 minutes then remove from pans to cool completely.
When cool, core out the middle of the cupcakes. Heat the caramel candies with the cream in the microwave for up to 30 seconds, stirring and reheating till fully melted into a creamy caramel mixture. Stir in pecans. Fill cored out cupcakes with the pecan caramel mixture. (I spread some a little on the top too!! yes...)
Cream butter and milk or cream together in mixer till smooth. Slowly add powdered sugar until right consistency. Add cinnamon to your taste buds liking! :) Frost top of cupcakes!
Now, take a bite of the most delicious thing ever. And enjoy!
