Butter Pecan Cupcakes (Cake Mix)

mycakeschool.com

Sharon

1 Box Yellow Cake Mix We used Duncan Hines Super Moist (15.25 oz). I like to sift cake mix

3.4 oz (Small box) Instant Vanilla Pudding (Do not prepare the pudding.)

½ cup all purpose flour (60g)

½ cup dark brown sugar (100g) (You could also use light brown)

1 cup sour cream (242g)

3 eggs room temperature (place in a bowl of warm water for 5 minutes if in a hurry)

1 cup water (240g)

½ cup Vegetable Oil (we use Canola oil) (108g)

2½ teaspoons Vanilla extract (10g)

1¼ cups Chopped, buttered pecans (Plus additional for topping)

subheading: CREAM CHEESE FROSTING:

2 sticks unsalted butter softened (226g)

16 oz Cream cheese softened, full fat. We used two 8 oz blocks of full fat cream cheese.

2 teaspoons vanilla extract 8g

½ teaspoon salt 2g

6 cups powdered sugar 690g Adjust slightly up or down to your liking.

Directions at mycakeschool.com

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