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–+ servings

Praline Cream Cupcakes

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5 from 3 votes
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Servings 24 cupcakes
Calories

Ingredients
  

For the cupcakes:

  • 4 eggs
  • 1 cup sugar
  • 1 cup butter (melted & cooled)
  • 1 cup half and half
  • 1 Tbsp + 1 tsp pure vanilla extract
  • 2 cups Gluten Free Flour Blend with xanthan gum (I use Bob's Red Mill 1 to 1 Baking Flour)
  • 1 tsp kosher salt (1/2 tsp if you are using fine salt)
  • 1 Tbsp baking powder

For the Praline Topping:

  • 1 ½ cups chopped unsalted pecans
  • 4 Tbsp sugar
  • 3 Tbsp butter (melted)
  • 1 tsp cinnamon
  • salt to taste

For the Cream Cheese Frosting:

  • 1 8 oz. container cream cheese (at room temp)
  • 8 Tbsp butter (at room temp)
  • 2 cups powdered sugar
  • 2 tsp pure vanilla extract

Instructions
 

  • Preheat oven to 350 degrees. Place liners in cupcake tin(s).
  • In a small bowl, combine flour, salt and baking powder. Set aside.
  • In another small bowl, combine all ingredients for the Praline Topping and set aside.
  • Using a hand or stand mixer, cream sugar and eggs. Add melted butter, half & half and vanilla.
  • On a slow speed, gradually add flour mixture until fully combined.
  • Fill cupcake liners with approximately ¼ cup of batter. Sprinkle a heaping tablespoon of the Praline Topping onto the top of the batter. Bake for 15-20 minutes until lightly browned and set. Remove from oven and let cool. Top with Cream Cheese Frosting and enjoy!
  • Cream Cheese Frosting: Combine the cream cheese and butter with a hand or stand mixer. Gradually add powdered sugar and vanilla. Once all powdered sugar has been incorporated, turn the speed to high and whip until light and creamy.
Keyword allergy friendly, gluten free, mardi gras
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