Another great recipe from The Sprinkles Baking Book, Sprinkles Brown Sugar Praline Cupcakes. It is the taste of the holiday’s in your mouth. Molasses, pecans, and brown sugar are the prefect pairing for a great cupcake.

How To Make Sprinkles Brown Sugar Praline Cupcakes

First, gather all your ingredients.

1 & 1/2 cups all-purpose flour
1 & 1/2 teaspoons baking soda
1/4 teaspoon fine sea salt
3/4 cup whole milk
3 tablespoons molasses
1 tablespoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, slightly softened
1 cup lightly packed dark brown sugar
2 large eggs
3/4 cup pecan halves, for topping

FOR THE BROWN SUGAR FROSTING (MAKES 2 CUPS):

1/2 cup (1 stick) unsalted butter
1 cup lightly packed light brown sugar
1/4 cup whole milk, plus more as needed
1 & 1/2 cups confectioners sugar, sifted

Next, preheat the oven to 350°F degrees. Line a 12-cup cupcake pan with paper liners.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a small bowl, stir together the milk, molasses, and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.

Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes.

Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition (the batter may appear slightly separated, this is okay).

Divide the batter evenly among the liners and bake until the tops are puffy and dry to the touch and a toothpick interested into the center comes out clean, 16 to 18 minutes. Transfer the pan to a wire rack and cool completely.

While the cupcakes are cooling, in a heavy-bottomed skillet, toast the pecans over medium-low heat, stirring frequently, for 7 to 8 minutes. Transfer to a plate to cool. Once cool, place in a food processor and process until the nuts are the size of large bread crumbs, 10 to 15 seconds. Set aside. Next make the frosting.

FOR THE BROWN SUGAR FROSTING:

In a medium saucepan, heat the butter and brown sugar together over medium heat, stirring, until the brown sugar has dissolved, 1 to 2 minutes.

Bring the mixture to a boil, then reduce the heat to low and simmer, stirring continuously, for 2 minutes.

Add the milk and return to a boil, stirring continuously, until the mixture is well combined, 2 minutes. Remove from the heat and cool to lukewarm, 20 minutes.

While whisking continuously, gradually add the confectioners sugar.

Add additional milk 1 tablespoon at a time if the frosting becomes too stiff (it should be firm but still spreadable).

Frost the cupcakes with brown sugar frosting and arrange them on a baking sheet.

Sprinkle the toasted pecan crumbs evenly over the cupcakes, gently pressing crumbs fall onto the baking sheet

How To Bake As A Cake

Butter two 9-inch round cake pans, line the bottoms with parchment paper cut to fit, and butter (I like to use non stick cooking spray) the parchment paper.

Flour the pans, coating the bottom and sides of each pan, then tap out the excess flour.

Divide the batter between the two pans and bake until the tops are dry to the touch, the sides of the cake start to pull away from the pan, and a toothpick inserted into the center comes out clean. Generally you bake the cakes at the same baking time as the cupcake recipe.

Let the cakes cool on a wire rack, then remove each cake from its pan, discard the parchment paper, and set one cake layer on a cake round, frosting turntable, or the final serving platter.

Frost the top of that cake layer with the frosting, stack the second layer on top, frost the top and sides with the remaining frosting.

Tips & Tricks

My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. For muffins or cupcakes, I love using the 24 count muffin tin. It is so awesome! I love how you only need to use the oven once instead of twice with a 12 count muffin tin. My time is precious to me, as it probably is for you too, so saving time in the kitchen is key. I found all my Wilton baking essentials at my favorite store, TARGET!
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Brown Sugar Praline Cupcakes

Adapted from the Sprinkles Baking Book: Brown Sugar Praline Cupcakes

By: Tammie

March 16, 2019
12
1 hr 15 min
Print this

Ingredients

1 & 1/2 cups all purpose flour
1 & 1/2 teaspoons baking soda
1/4 teaspoon fine sea salt
3/4 cup whole milk
3 tablespoons molasses
1 tablespoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, slightly softened
1 cup lightly packed dark brown sugar
2 large eggs
3/4 cup pecan halves, for topping
FOR THE BROWN SUGAR FROSTING (MAKES 2 CUPS):
1/2 cup (1 stick) unsalted butter
1 cup lightly packed light brown sugar
1/4 cup whole milk, plus more as needed
1 & 1/2 cups confectioners sugar, sifted

Directions

Step 1: Preheat the oven to 350°F degrees. Line a 12-cup cupcake pan with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3: In a small bowl, stir together the milk, molasses, and vanilla.
Step 4: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 5: Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes.
Step 6: Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition (the batter may appear slightly separated, this is okay).
Step 7: Divide the batter evenly among the liners and bake until the tops are puffy and dry to the touch and a toothpick interested into the center comes out clean, 16 to 18 minutes. Transfer the pan to a wire rack and cool completely.
Step 8: While the cupcakes are cooling, in a heavy-bottomed skillet, toast the pecans over medium-low heat, stirring frequently, for 7 to 8 minutes. Transfer to a plate to cool. Once cool, place in a food processor and process until the nuts are the size of large bread crumbs, 10 to 15 seconds. Set aside. Next make the frosting.
Step 9: FOR THE BROWN SUGAR FROSTING: In a medium saucepan, heat the butter and brown sugar together over medium heat, stirring, until the brown sugar has dissolved, 1 to 2 minutes.
Step 10: Bring the mixture to a boil, then reduce the heat to low and simmer, stirring continuously, for 2 minutes.
Step 11: Add the milk and return to a boil, stirring continuously, until the mixture is well combined, 2 minutes.
Step 12: Remove from the heat and cool to lukewarm, 20 minutes.
Step 13: While whisking continuously, gradually add the confectioners sugar.
Step 14: Add additional milk 1 tablespoon at a time if the frosting becomes too stiff (it should be firm but still spreadable).
Step 15: Frost the cupcakes with brown sugar frosting and arrange them on a baking sheet. Sprinkle the toasted pecan crumbs evenly over the cupcakes, gently pressing crumbs fall onto the baking sheet.