Butter Pecan Cupcakes

Butter Pecan Cupcakes with Maple Buttercream Icing Butter Pecan Cupcakes Ingredients: 1/2 cup unsalted butter at room temp. 1/2 cup chopped pecans 1-1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1 cup brown sugar 1/4 teaspoon salt 2 eggs, room temp 2 tsp. vanilla extract 1/2 cup buttermilk room temperature Directions: Preheat oven to 350°. Line 24 cupcake pan with paper liners. Whisk flour, lightly spoon and level to measure. Sift flour with baking powder and soda twice into medium bowl. In a large bowl, combine sugar, salt and butter. Beat at medium speed for 5 minutes. Add eggs, one at a time, beating after each addition. Add vanilla with last egg; beat until blended. On low speed, mix flour mix alternating with milk, beginning and ending with flour. Add pecans; stir batter to incorporate. Fill muffin cups about 3/4 full. Bake 15-17 minutes or untill a toothpick inserted near center comes out clean. Cool on wire rack for 1 hour before icing. Maple Buttercream Frosting Ingredients: 1/2 butter, room temperature 2 cup powdered sugar 4 tablespoon pure maple syrup Directions: Start by whipping the butter until smooth and creamy. Sift in 2 cups of powdered sugar, mixing on low speed until combined. While continuing to whip on medium speed, add 4 tablespoons of Maple Syrup; tablespoon by tablespoon until well combined.