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–+ servings

Praline Cream Cupcakes

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 teaspoon kosher salt - ½ teaspoon if you are using fine salt
  • 1 tablespoon baking powder

For the Praline Topping:

  • 1 ½ cups chopped unsalted pecans
  • 4 tablespoon sugar
  • 3 tablespoon butter - melted
  • 1 teaspoon cinnamon
  • salt to taste

For the Cream Cheese Frosting:

  • 1 8 oz. container cream cheese - at room temp
  • 8 tablespoon butter - at room temp
  • 2 cups powdered sugar
  • 2 teaspoon 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.