Step 1

Preheat oven to 350 degrees.

Step 2

Line a cupcake pan with cupcake liners and set aside.

Step 3

In a large skillet, melt 2 tablespoons of butter and stir in pecans. Toast over medium heat (about 4-5 minutes) but pecans can burn quickly so watch carefully.

Step 4

In the bowl of an electric mixer, cream together remaining butter (1 cup) and sugar until light and fluffy.

Step 5

Add eggs, one at a time, beating well after each addition.

Step 6

Beat in vanilla extract.

Step 7

In a separate mixing bowl, combine all-purpose flour, cake flour, baking powder, salt and cinnamon. Add to mixer, alternating with milk.

Step 8

Using a spoon, fold in the toasted pecans. Fill cupcake liners 2/3 full and bake for 21-23 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.

Step 9

Using an electric mixer, cream together cream cheese and butter until light and fluffy.

Step 10

Add in brown sugar and cinnamon and cream for 3-4 minutes.

Step 11

Add powdered sugar, 1 cup at a time until desired consistency is reached. For a thicker frosting, add additional powdered sugar.

Step 12

Pipe frosting onto cooled cupcakes and top with additional pecans or candied pecans!