Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- In another bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mix to the creamed mixture, stirring just until combined.
- Fold in the chopped pecans and corn syrup, mixing until well-integrated.
- Fill each cupcake liner about 2/3 full with the batter.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool before serving.
Nutrition
Notes
These cupcakes are delightful on their own but can be enhanced with toppings such as whipped cream or caramel sauce. Store them in an airtight container at room temperature for up to two days or refrigerate for up to a week. They can be frozen for up to three months.