This cupcake is pure fattening decadence. It has a ton of fat, sugar, calories, butter, etc..., but you know what? It's so totally worth it.
I thought how perfect a little flavor combination in a cupcake? But I was dying to add a frosting to it--a cheese frosting on there, but didn't want cream cheese because it's way too heavy for this type of cupcake, so I settled on something lighter like mascarpone cheese. And it worked, perfectly. You seriously must try these. They are easy as pecan pie to make. And try this frosting on some of your other creations: be it breads, carrot cakes, pancakes, pound cakes, cake cookies, etc... It really is that good. The only down side is mascarpone cheese is expensive.
pecan pie cupcakes with cinnamon mascarpone frosting
recipe adapted from Bake or Break
1 ½ cups toasted & chopped pecans
1 ¼ cup all-purpose flour
1 ¾ cup packed brown sugar
2 sticks salted butter, melted
1 ts salt
1 ½ ts of good quality vanilla extract
2 large eggs
Preheat oven to 350 degrees.
Combine all ingredients and mix well. (I added all ingredients, mixed then added the butter in, mixed, then added in the eggs and mixed again)
Spray muffin tin with non-stick cooking spray.
Fill each 3/4 full. (I filled them to the top)
Bake in preheated oven for approx. 30 – 40 minutes
(start to watch them after 30 minutes as this cooks all depending on your oven and type of cupcake pans).
You can tell they are done when a toothpick inserted in middle comes out clean, just like a cake does. Cool before frosting.
To make the frosting see below.
cinnamon mascarpone frosting
8 ounces mascarpone cheese
1 - 2 TB of confectioner’s sugar
1 TB ground cinnamon
Mix the mascarpone with the icing sugar and cinnamon to taste.
Frost cupcakes have they cooled completely.
Makes 12 regular size cupcakes
I added in way more pecans, about 2 cups. I did not chop the pecans too small, but rather big chunks. The original recipe was half of what I have up there; I assume it was for mini cupcakes. I made regular sized cupcakes, but you can try the mini’s and tell me how they were. These cupcakes do not rise, so how I went ahead and filled them to the top. The batter will be liquidly, that’s ok. The original recipe did not add in vanilla; I simply had too.
The frosting should not be too sweet as the cupcake already is. So adjust the amount of sugar you put in there. I didn’t want it too sweet, but more of a mild taste with some cinnamon so I used about 1 ½ TB of confectioners sugar. I’ve also seen these cupcakes with no frosting and a good drizzle of melted milk chocolate over the tops.
Notes: Keep in mind this frosting does not have the same type of consistency as regular frosting this is thinner, and will not poof up high. So it's best to chill this first before spreading. If you put the frosting on a warm cupcake it will dribble down the sides in no time. The next time I make these I will only fill the muffin tins up halfway so the muffins aren't as thick. And I will only add in 1 cup of flour instead of 1 1/4 cup as I want more of a pie like batter.