Sticky Pecan Upside Down Cupcakes
Indulge in the irresistible decadence of Sticky Pecan Upside Down Cupcakes, a miniature twist on the classic upside-down cake that’s as visually stunning as it is delicious. These baked delights feature a gooey, caramelized pecan topping made with buttery brown sugar and a touch of honey, perfectly complementing the soft, moist vanilla cupcakes underneath. Each bite offers the perfect balance of crunch and sweetness, thanks to the pecan halves nestled in every upside-down layer. Ready in under an hour, these cupcakes are ideal for impressing guests at gatherings or simply treating yourself to a homemade dessert. Serve them warm for a comforting treat that melts in your mouth or enjoy at room temperature to savor every layered flavor. Perfect for fans of pecan desserts and caramel-lovers alike, these cupcakes are sure to become a go-to recipe for any occasion!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams brown sugar
- 2 tablespoons honey
- 120 grams pecan halves
- 190 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 200 grams granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 120 milliliters whole milk
Instructions
Preheat the oven to 175°C (350°F) and lightly grease a 12-cup muffin tin.
In a small saucepan, melt the butter (115 grams) over medium heat. Stir in the brown sugar (150 grams) and honey (2 tablespoons) until fully combined and bubbling. Remove from heat and divide the mixture evenly among the bottom of each muffin cup.
Place 3 to 4 pecan halves in each muffin cup on top of the brown sugar mixture.
In a medium bowl, whisk together the flour (190 grams), baking powder (1.5 teaspoons), and salt (0.25 teaspoons). Set aside.
In a large mixing bowl, beat the granulated sugar (200 grams) and eggs (2 large) together until pale and fluffy. Mix in the vanilla extract (1 teaspoon).
Gradually incorporate the dry ingredients into the wet ingredients, alternating with the milk (120 milliliters), beginning and ending with the dry ingredients. Mix just until combined.
Carefully spoon the batter into the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5-10 minutes, then run a knife around the edges to loosen them.
Place a baking sheet or platter over the muffin tin and carefully invert the tin to release the cupcakes, letting the sticky pecan topping rest on top.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
4057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 553.7 g | 201% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 391.8 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 470 mg | 36% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1274 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
