Butter Pecan Cupcakes

Butter Pecan Ice Cream is one of my absolute favorite desserts! Continuing my trend of reinventing some of my favorite desserts as gluten-free cupcakes, I have now made the Gluten Free Butter Pecan Cupcake.


Gluten Free Vanilla Pecan Cupcakes:
3 tbsp butter, melted
3 eggs
1/3 cup sugar
1/4 tsp. salt
1/4 tsp. vanilla extract
1/4 cup coconut flour
1/4 tsp. baking powder
1/2 cup chopped pecans

Preheat oven to 400 degrees. Mix together butter, eggs, sugar, salt, and vanilla extract. Whisk coconut flour and baking powder into batter until there are no lumps. Fold in chopped pecans. Pour batter into greased muffin cups. Bake at 400 degrees for 15 min. Makes 6 cupcakes. Cool completely before frosting, about 2 hours.



Vanilla Buttercream Frosting: (frosts 12 cupcakes)
3 cups powdered sugar
1/3 c. butter, softened
2 tsp. vanilla
3 tbsp. milk

Beat powdered sugar and butter in a bowl on low until blended. Add in vanilla and chocolate. Slowly beat in enough milk to make the frosting smooth and spreadable. Frost cupcakes liberally.

Topping:
Top frosted cupcakes with chopped pecans. Drizzle with caramel syrup.

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