Sticky Pecan Upside Down Cupcakes

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These cupcakes will need an extra-large cupcake pan to hold all the pecans, topping and batter. they are wonderful served warm with ice cream or at room temperature with whipped cream.

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Steps

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Heat oven to 350f.

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Spray 12 extra large muffin cups with nonstick cooking spray.

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Line bottoms of the muffin cups with rounds of wax paper or foil cut to fit only the bottoms of the cups.

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Spray with the spray.

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Stir together the butter , honey and brown sugar over medium heat in a saucepan for about 2 minutes or until smooth.

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Remove from heat and set aside.

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Mix together the flour , baking powder , baking soda , and salt in a medium bowl.

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Beat eggs and sugar in a large bowl for about 2 minutes with a mixer on medium speed until the mixture thickens and turns a pale color.

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Add the oil , vanilla , and sour cream and beat on low speed.

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Adding the flour mixture a little at a time until a smooth batter has developed.

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Place about 1 1 / 2 tablespoon of the butter , honey and brown sugar mixture into the bottom of the muffin cups.

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Add 2 tablespoons of the chopped pecans to the muffin cups.

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Top the pecans with a generous 1 / 3 cup of the batter.

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Place a foil lined cookie sheet under.

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Ingredients

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unsalted butter, honey, brown sugar, pecans, flour, baking powder, baking soda, salt, eggs, sugar, oil, vanilla, sour cream