I have been thinking about a butter pecan cupcake recipe for a while.  I love, love, love anything caramel or butterscotch so I guess butter pecan was a natural progression.

Butter pecan is another one of those flavors that I think is considered old fashioned, kind of like butterscotch.  When I mention either of those flavors to the younger generation, I get a quizzical look and then an “oh yea, my mom/dad likes that.

I have to admit I was like that when I was younger and my mother brought home butter pecan ice cream.  I always wondered why she couldn’t get a “normal flavor” like chocolate, vanilla, or strawberry.  But over time, I came to love the flavor combination and now love anything butter pecan, especially waffles !

This cupcake is made the same way I make Caramel Macchiato Cupcakes with a few extra ingredients.

Let me introduce to Southern Butter Pecan Creamer and Praline Pecan Liqueur….enough said!

BUTTER PECAN CAKE

• 1 box butter cake mix (make according to package directions  substituting the water with creamer or use 1/2 creamer & 1/2  water for a lighter cake).
• Add chopped pecans (I added 1 cup)
• You can also add a teaspoon, or two, of three or the Pecan Liqueur

Bake according to package directions.

BUTTER PECAN FROSTING

• 2 sticks butter (1 cup), softened
• 3 tablespoons light brown sugar
• 4 cups Powdered Sugar
• 1 tablespoon Pecan Liqueur
• 3 tablespoons Butter Pecan Liquid Creamer

Place two sticks of softened butter in an electric mixer. Beat on medium speed for 3 minutes.

Add the Light Brown Sugar,  and Powdered Sugar and beat for 1 minute.

Add the Pecan Liqueur and the Butter Pecan Liqueur and beat for an additional 3 minutes.

TOPPING

Top the cupcakes with chopped Super Easy Candy Coated Pecans (make a big batch so you can eat the leftovers).

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