Pecan Pie Cupcakes

For the vanilla cupcakes:

Preheat oven to 350 F. Use a standard 12-count standard size muffin tin lined with cupcake liners.

1. Combine cake flour, baking powder and salt in a medium-sized bowl. Whisk and set aside.
2. Beat butter and vanilla bean paste (or vanilla bean seeds) on medium-high for 3 minutes until light and fluffy.
3. Add sugar, 1/2 cup at a time, beating for 1 minute after each edition. Add eggs, one at a time, until mixed in.
4. Combine buttermilk and vanilla in a measuring cup. With mixer on low, alternate adding parts of the flour mixture and buttermilk, starting and ending with the flour. Mix until just incorporated.
5. Fill cupcake liners 2/3 full and bake for 18-22 minutes. Remove from oven and cool completely.

For the pecan pie filling (can be made one day early and refrigerated):

1. Whisk together brown sugar, cornstarch, egg yolks, egg, light cream, and corn syrup in a large saucepan.
2. Stir continuously over medium heat until mixture boils. Let it boil for 1 minute. Remove from heat and stir in butter and vanilla. Let it cool in the pan for 20 minutes, stirring every 5 minutes. Cool completely.
3. Mix in chopped pecans.

For the whipped cream frosting:

1. Combine heavy cream and sugar in a bowl. Beat with whisk attachment until stiff peaks form.

For the assembly:

1. Cut a cone shape center core out of the top of each cupcake (don’t cut all the way through). Set aside centers for munching.
2. Fill the hold with pecan pie filling.
3. Topped with whipped cream.
4. Enjoy!