This is my go to brown sugar cupcake batter. I had Georgia pecans, so I basically made a pecan pie filling. I wanted something a little more savory so I thought Brie or goat cheese, this time I went with Brie and it was a wonderful compliment to the sweetness of the filling and cupcake. My neighbors from Canada loved them and I hope you do as well!
1½ cups all-purpose flour
1½ teaspoons baking soda
¼ teaspoon salt
1 cup packed brown sugar
1 tablespoon vanilla extract
¾ cup milk
½ cup unsalted butter, melted & cooled
¼ cup granulated sugar
¼ cup packed brown sugar
2 tablespoons cornstarch
¾ cup corn syrup
¼ cup butter, melted
½ teaspoon salt
2 eggs, slightly beaten
1 cup chopped pecans
1 teaspoon vanilla
1 cup cream cheese, room temperature
½ cup brie, softened & with rind removed
¼ cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
1½ to 2½ cups sifted powdered (confectioner's) sugar
No nutrition information available
Preheat oven to 325 degrees F. Line muffin tin with 12 cupcake liners.
In a bowl, combine flour, baking soda and salt, whisk. Set aside.
In a large bowl, whisk brown sugar and egg until smooth. Add in vanilla and milk, mixing until combined. Slowly pour in melted butter, continuing whisking. Add in dry ingredients, mixing until batter is smooth. Fill liners ⅔ full with batter. Bake for about 25 minutes, or until tops are domed and golden, or when touched they spring back. Let cool completely.
In saucepan, stir together granulated sugar, brown sugar & cornstarch. Stir in corn syrup, melted butter, salt and eggs.
Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in pecans and 1 teaspoon vanilla. Cool 10 minutes. Refrigerate about 1 hour or until thickened.
In a large bowl mix brie, cream cheese, and butter with paddle attachment (if you have one) until softened and smooth (but do not overbeat please)!!
On low speed mix in the vanilla and powdered sugar. Start with 1½ cups of sugar and add more if you need more stiffness or you want sweeter. Mix on high speed until smooth.
Once all your ingredients are ready, core a hole in your cupcake. If you don't have a cupcake corer, use a paring knife and cut a cone shape in center of cupcake, be very careful you don't go into the liner. Fill each cupcake with your pecan filling. If you saved the core, cut the top off and replace on top of filling. If you didn't, no big deal, your frosting will cover it. Next, your frosting. If you have a piping bag, pipe your frosting on in any desired way. If you don't have a piping bag, put your frosting in a zip lock bag, push to one corner, twist the top of the bag, cut about ¼ inch or more if desired, off the end of the bag and pipe your frosting on, or you can just use a knife or spatula and frost your cupcake.
Your done! Now it's time to enjoy!!