Mini Asian Pecan Cupcakes

These cupcakes are so good, plain or with whipped cream! (We even eat them for breakfast!) You can make these in the mini cupcake pan or the medium-sized one. We prefer the bite-sized cupcakes!


Oven Temperatures: 215˚F & 350˚F

Baking Times: 15 & 25 minutes

Makes: 24 mini cupcakes or 12 medium-sized cupcakes



1/2 cup pecans

3 1/2 tablespoons unsalted butter

1/3 cup granulated sugar

1 egg

1/4 teaspoon salt

1 teaspoon baking powder

1/4 cup milk

3/4 cup cake flour



Bake the pecans in a foil lined pan at 215˚F for 15 minutes.

Preheat the oven to 350˚F.

Line a mini or medium cupcake pan with paper cupcake liners. Set aside.

Cream the butter in a large bowl. Then, add the sugar and mix until fully incorporated. Add the egg, salt, and baking powder. Beat until light and fluffy. Now, add half of the milk and half of the flour. Mix until the batter is smooth. Repeat with the second half of the milk and flour.

Chop the baked pecans into small pieces. Put the batter into the mini cupcake pan. Sprinkle the chopped pecans on top.

Bake the cupcakes at 350˚F for 25 minutes or until the tops are golden brown.


*To make whipped cream, take 1/2 cup of heavy whipping cream and beat until stiff peaks form (when you lift up the whisk or beater, the little dollop of whipped cream at the end has a peak that stays standing.) Add some powdered sugar to taste and if you want, stir in some chopped pecans!


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