Toasting pecans/candied pecans

1. In a large skillet, melt 2 tablespoons of butter and stir in pecans. Toast over medium heat (about 3-4 minutes) pecans can burn quickly so watch carefully. If you want candied pecans, sprinkle with a little bit of granulated sugar during the toasting process.  Remove from skillet onto parchment paper and let cool.  Chop 3/4  but leave some whole if desired for garnish

Cupcake Batter

1. Preheat oven to 350 degrees.  Line muffin tins with cupcake liners. Set aside.
2. In large mixing bowl, add cake flour, baking powder, baking soda, cinnamon and salt. Whisk to blend. Set aside.
3. In stand mixer with paddle attachment, add softened butter, brown sugar, oil, and vanilla.  Whip on medium-high speed until light and fluffy about 5 minutes.
4. Scape down sides and bottom of bowl, add room temperature -one egg at a time  mixing well between each addition.
5. Decrease speed to low and add dry ingredients, alternating with buttermilk, beginning and ending with flour.  Stop mixing when just a few streaks of flour show through, then fold by hand the remaining streaks with large rubber spatula. This helps with texture of your cake batter, no tunnels after baking.
6. Using 2″ scoop fill cupcake liners 2/3 full. Run a knife through the cupcake batter to remove any air bubbles. Bake cupcakes in middle of oven at 350 for 20 minutes.  The cakes are done when toothpick tester inserted in the center comes out clean.
7. Allow cupcakes to cool about 5 minutes in pan before removing from tin.

Butter Pecan Cream Cheese Frosting Directions

1. In stand of large mixing bowl with paddle attachment, cream together softened  cream cheese and butter until light and fluffy. About 4 minutes.
2. Mix ground cinnamon with powdered sugar then add 1 cup at a time until desired consistency is reached. Add cream and vanilla or butter pecan extract. Beat on high speed until light and fluffy.
3. Pipe frosting using tip # 88 or other favorite tip # 1M onto cooled cupcakes and sprinkle with toasted or candied pecans.