Pecan Pie Cupcakes for 12 Servings: Golden, Moist, Fluffy

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-slot standard muffin tin with paper cupcake liners.
2. Cream the softened butter and sugar until pale and fluffy.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Alternately add the flour mixture and milk, stirring until just combined to avoid overworking the gluten.
5. Fill cupcake liners halfway, leaving room for the filling.
6. Melt butter in a small saucepan over medium heat.
7. Stir in corn syrup and brown sugar until the mixture bubbles slightly and smells nutty.
8. Remove from heat and whisk in the egg and cinnamon.
9. Fold in the chopped pecans.
10. Spoon 1 tablespoon of the pecan mixture directly onto each cake batter mound.
11. Bake for 18–22 minutes until the cake edges are golden and the filling is set but slightly wobbly.
12. Cool cupcakes completely on a wire cooling rack.
13. Whip the frosting butter and powdered sugar until white and airy.
14. Fold in the heavy cream, vanilla, and crushed toasted pecans.
15. Pipe a generous amount of frosting onto each cooled cupcake.