Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk
– 1 cup chopped pecans
– 1/2 cup caramel sauce
– 1/2 cup cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– Extra pecans for topping
– Extra caramel sauce for drizzling
Directions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Fold in the chopped pecans.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. Once the cupcakes are cool, use a small knife or cupcake corer to remove the centers of each cupcake. Fill the centers with caramel sauce.
9. In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
10. Frost the cupcakes with the cream cheese frosting, then sprinkle with extra chopped pecans. Drizzle with additional caramel sauce just before serving.
Enjoy these delicious Butter Pecan Cheesecake Cupcakes with Caramel Filling, a perfect blend of creamy, crunchy, and gooey textures that will delight your taste buds!