Prep Time 15m
Cook Time 18m
Ready Time 120m
Yield 24 cupcakes

  • 3/4 cup butter
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • OR Array Pillsbury BEST® Unbleached All Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 cup milk
  • 2 tablespoons Smucker's® Caramel Flavored Topping
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted
  • 1 (8 oz.) package cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons Smucker's® Caramel Flavored Topping
  • 24 pecan halves
Preparation Directions
  • Step 1For Cupcakes: MELT butter in medium saucepan over medium-low heat. Cook an additional 7 to 8 minutes or until butter begins to turn golden brown. Remove from heat. Pour into small bowl; let cool to room temperature.
  • Step 2Heat oven to 350°F. Line 24 muffin cups with paper baking cups. Stir together flour, baking powder and salt in medium bowl.
  • Step 3Beat browned butter and sugar in large bowl with electric mixer on medium speed until creamy. Add eggs, one at a time, beating 2 minutes. Add flour mixture in thirds, alternating with milk. Beat in caramel topping and vanilla until smooth. Stir in pecans. Divide evenly into prepared baking cups.
  • Step 4Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack to cool completely.
  • Step 5For Frosting: BEAT cream cheese and butter in large bowl with electric mixer on high speed until creamy. Add powdered sugar and vanilla. Beat 1 minute. Beat in caramel topping until smooth and creamy. Frost cupcakes. Garnish each with 1 pecan half on top center of cupcake.
  • TipTo toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.
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