Butter Pecan Cupcakes|Sweets

Yumm! These cupcakes are pretty delicous.  We have had Vacation Bible School in the evenings this week at church so we haven’t been getting home until 9pm every night.  It’s quite exhausting.  It is completely worth it, but yeah, it’s tiring.  Well, last night I just really wanted something sweet.  I didn’t get to eat dinner at VBS because my husband forgot Sadie’s diaper bag (thanks Drew!) and I had to drive all the way home to get it.  Mind you, we live about 20 minutes outside of town.  By the time I got back to church it was time for VBS to start.  So that was unfortunate, but because I didn’t get dinner I was hungry when I got home and I decided to make some Butter Pecan Cupcakes.

I started by melting some butter in a pan and adding pecans and sugar.  I let that cook on a low-medium temperature to get those pecans nice and roasted.  The sugar kind started to thicken just slightly before I took it off of the heat.

Next, I mixed up my cake mix.  I used a french vanilla cake mix out of a box, but you could just as easily use your own homemade cake recipe.  Follow the instructions on the box or your recipe to mix up your cake mix.  My recipes called for three eggs, 1/2 c oil, and 1 cup of water.  I added a package of instant french vanilla pudding mix, 1 Tablespoon brown sugar, 1/2tsp cinnamon, and 1/2 tsp butter extract.  Once all of the is mixed together stir in your pecan, sugar, and butter mixture.

Line your cupcake pan with liners sprayed with non-stick cooking spray or your could just spray your pan if you don’t have liners.  Once they are lined, pour your batter into the liners until they are about 2/3 full.

Place in the oven and bake for about 17-20 minutes @ 350 degrees.  I just followed the instructions on the back of the box for this part, so if your recipes calls for a different temperature or a longer time, follow it. When the cupcakes are a nice golden brown on top, take them out of the oven and let them cool.

While cupcakes were cooling I worked on my frosting.  I used a store bought buttercream frosting out of a can.  I spooned it into a bowl and added 1/2 tsp butter extract, 1/4 tsp. maple extract, 1/2 tsp. vanilla extract, 1 Tablespoon brown sugar, and 1/2 tsp. cinnamon.  I mixed all of that together and let it rest until the cupcakes were cooled.

Once the cupcakes were cooled, I frosted them.  I used my Wilton decorating gun, but you could use a piping bag or a spatula and just cover the top.  When they were done being frosted, I topped them with chopped pecans.  These were so good!  They are really great with a nice glass of cold milk. My husband really liked them and will definitely want me to make them again.  I hope you enjoy!


Butter Pecan Cupcakes

Makes 24 cupcakes

For the cake mix:

1 box French Vanilla cake mix (or you could use your recipe instead)

1 box French Vanilla Instant Pudding Mix

Ingredients for cake mix (eggs, oil, water, etc.)

1/2 tsp. Imitation Butter or Butter extract

1/2 tsp. cinnamon

1 tablespoon brown sugar

3 tablespoons butter

2 tablespoons sugar

2 cups pecans

For the frosting:

1 can buttercream store bought frosting (or you could make your own)

1 tablespoon brown sugar

1/2 tsp butter extract

1/2 tsp vanilla extract

1/4 tsp maple extract

1/2 tsp cinnamon


Preheat oven to 350 degrees or to the temperature your cake mix recipe calls for.

Melt your 3 tablespoons of butter in a saucepan over low-medium heat.  Add in 1 1/2 cups pecans and 2 tablespoons of sugar.  Let this cook, stirring occasionally, until the sugar barely starts to thicken and your pecans have a nice roasted smell. Remove from heat.

Mix your cake mix according to the back of the cake box or your recipe.  Add in your package of pudding, butter extract, brown sugar, and cinnamon.  When that is mixed well, stir in your pecan, butter, and sugar mixture.

Fill your cupcake pan with liners and spray the liners with a non-stick cooking spray.  You could also just spray your pan if you do not have liners.  Fill your liners or pan 2/3 full with your cake batter.  Place in the oven and bake for 17-20 minutes or according to your recipe. The tops will be a nice golden brown.  Remove from oven and let cool.

Empty icing can into a bowl.  Add your brown sugar, cinnamon, maple extract, vanilla extract, and butter extract.  Set aside.




Chili Verde Chicken Stuffed Shells|Dinner

I love Mexican food.  It runs through my veins.  Well, I guess it is more like Tex-Mex, but whatever it is, I could eat it at every meal.  I also love me a good pasta dish.  Anything with carbs was sent from heaven to my make my life just a bit brighter.  One night I was wanting Mexican food, but also craving my carbs so I thought why not combine them?  I have made Mexican Stuffed Shells before, but I really wanted something with a white kind of alfredoish sauce so Chili Verde Chicken Stuffed Shells were born.

I started by boiling my jumbo shells in water.  While those were cooking I boiled 4 chicken breasts in water.  When they were finished cooking, I shredded them up really good and added it to a skillet.  To the skillet I added about a 1/4 c of our favorite salsa (which is the Joe T. Garcia brand found at Walmart), 1 block of cream cheese cubed, and 1 can of green chilies.  It is very hearty and the green chilies add such a great flavor.  Once the shells were cooked, I strained them and sprayed them with cold water to cool off.  To a 13X9 baking dish I spread the remaining 1/4c of salsa just so the shells wouldn’t stick.  You could probably also just butter it or spray it with cooking spray.  I then stuffed the shells with the filling mixture until all shells were stuffed.  I placed them in the 13X9 baking dish and got to work on my blanco sauce.

For the Blanco sauce I started by melting half a stick of butter in a sauce pan over medium-high heat.  Once that was melted a can of green chilies and stirred for about one minute or until it stared to thicken a little.  Once the sauce was starting to simmer and thicken, I added about 1 1/2 cups of heavy cream.  I reduced the heat to medium and stirred it occasionally until it started boiling.  While that was cooking I shredded up about 1 c of pepper jack cheese and cut up about 8 slices of White American Cheese.  When the sauce mixture started boiling, I added my pepper jack and White American Cheese.  Let that cook, stirring occasionally, until all of the cheese is melted which is about 7-10 minutes.  Once the sauce was done, I smothered the stuffed shells with it.  I then covered the top with mozzarella cheese and placed it in a 350 degree oven for about 20-25 minutes.  Really it was just until the cheese had started to melt and barely turn brown on top.


I am really horrible at taking pictures of my recipes and creations.  I normally don’t think about it until I am finished and by then it is absolutely too late, but the recipe is delicious.  My husband loved it.  Heck even my two year old loved it!  The pepper jack cheese adds a good spice to it.  I didn’t add a ton of pepper jack because I really didn’t want it to be too spicy for Reagan, but if you like spice then I would say definitely add more pepper jack.  You most definitely will NOT be disappointed in this dish if you make it.  So good!!!