Maple Pecan Cupcakes

FOR THE CUPCAKES:

1. Candy the pecans. In a pan over medium heat, mix white sugar and pecan pieces, constantly stirring as the sugar melts. When the mixture becomes a nice golden brown color, remove from heat. Careful, it can go from golden brown to burnt surprisingly quickly, so don’t wait too long to remove from the heat! Stir until cooled, breaking the pieces apart as you stir. Once cooled, crumble and break apart any pecans that are stuck together.

2. Combine flours, sugar, baking powder, salt, and spices; stir with a whisk until combined. Add butter and mix with an eletric mixer.

3. In a separate bowl, whisk together eggs, milk, and maple flavoring. With mixer on medium speed, add this mixture to the dry ingredients in 3 parts.

4. Dust the candied pecans with some flour (this keeps them from sinking to the bottom of the cupcakes). Mix in the candied pecans, optionally saving a 1/4 cup for garnishing your cupcakes.

5. Divide among cupcake liners. Bake at 325° until a toothpick comes out clean, about 17-20 minutes.

FOR THE FROSTING:

1. Beat butter vigorously with an electric mixer. Scrape the bowl and add the cream cheese. Beat until combined.

2. Add 2 cups of powdered sugar and beat until smooth.

3. Add the maple flavoring and mix.

4. Continue to add powdered sugar in parts until desired consistency for piping.