Crown Royal Butter Pecan Cupcakes

Step 1

Cupcake Directions

Step 2

Preheat oven to 350 degrees

Step 3

Line cupcake tins with paper liners.

Step 4

Sift flour, baking powder, and baking soda into a medium bowl.

Step 5

In a mixing bowl combine the sugar, salt and 1 stick of soft butter.

Step 6

Beat at medium speed for 5 minutes.

Step 7

Add eggs, one at a time, then add vanilla and Crown Royal with the very last egg. Beat until well combined.

Step 8

On low speed, add the flour mixture.....alternate with milk. Begin and end the addition with the flour.

Step 9

Add nuts with the last addition of flour.

Step 10

Stir batter only to fully blend all ingredients.

Step 11

Fill the cupcake tins with cupcake batter until ¾ full.

Step 12

Bake 20-25 minutes or until an inserted toothpick comes out clean.

Step 13

Cool in cupcake tin for 10 minutes.

Step 14

Remove from cupcake tin then completely cool them on a wire rack.

Step 15

Beat the softened butter on its own until smooth.

Step 16

Add vanilla extract.

Step 17

Add powdered sugar into the creamed butter until it becomes a smooth and thick texture.

Step 18

Gradually add heavy whipping cream until completely mixed.

Step 19

If the frosting is too thick, add several drops of heavy cream, if the frosting is too thin, add more powdered sugar.

Step 20

Add the Crown Royal and stir it into the frosting.

Step 21

Take a spoonful of the frosting and hold the spoon upside down. If the frosting drops off the spoon add more powdered sugar. If the frosting doesn't fall off the spoon then it's ready.

Step 22

Scoop the frosting into a pastry bag with a large frosting tip.

Step 23

Twist the open end of the pastry bag to push the frosting to the tip

Step 24

Frost the cupcakes from the outside edge working inward to the circle.