Sprinkles Brown Sugar Praline Cupcakes

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Sprinkles Brown Sugar Praline Cupcakes, directly from Candace Nelson, are incredibly moist, topped with a thick brown sugar frosting, and sprinkled with crunchy candied pecans!

My first Sprinkles Cupcakes experience was nearly 10 years ago. I was affected by the Oprah effect and willingly waited 30 minutes at the Beverly Hills location to give the famed cupcakes a try. And just like that I was hooked.

Sprinkles cupcakes have a special place in our personal and work lives. We’ve celebrated many anniversaries and occasions with Sprinkles cupcakes. And, the excitement that is invoked when the little brown box appears as a treat at the office is really something special. I’m just so glad that Candace Nelson spent 3 years perfecting those gems!

If you’ve ever tried a Sprinkles cupcake, you understand what I’m talking about. So, I’m sure you were just as excited as I was when you found out that Candace Nelson was coming out with The Sprinkles Baking Book.
I know that when I found out, I was counting down to the release date and couldn’t wait to get my hands on a copy! When the copy finally landed at my door step, I was elated and thumbed through the entire book, trying to make up my mind on which to make and share first. To be seasonally appropriate, I chose the Sprinkles Brown Sugar Praline Cupcakes. Though not normally offered in the Fall, I thought they’d be perfect to share for the holiday season and would make a great alternative to pecan pie at a Friendsgiving.
The Sprinkles Brown Sugar Praline Cupcakes are so incredibly moist and the brown sugar frosting is just heaven, like thick caramel fudge! Topping them off with chopped candied pecans just sends them over the top! I brought some for a friend when we met up for lunch and she devoured two right in front of me.

Print Recipe

Sprinkles Brown Sugar Praline Cupcakes

Yields 12 cupcakes*

Servings: 1 unfrosted cupcake

Calories: 239kcal

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• ¼ teaspoon fine sea salt
• ¾ cup whole milk
• 3 tablespoons molasses
• 1 tablespoon pure vanilla extract
• ½ cup (1 stick) unsalted butter, slightly softened
• 1 cup lightly packed dark brown sugar
• 2 large eggs
• Brown Sugar Frosting
• ¾ cup pecan halves, for topping**

Instructions

• Preheat the oven to 350°Line a 12-cup cupcake pan with paper liners.
• In a medium bowl, whisk together the flour, baking soda, and salt. In a small bowl, stir together the milk, molasses, and vanilla.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition. (The batter may appear slightly separated; this is okay.)
• Divide the batter evenly*** among the liners and bake until the tops are puffy and dry to the touch and a toothpick inserted into the center comes out clean, 16 to 18 minutes****. Transfer the pan to a wire rack and cool completely.
• While the cupcakes are cooling, in a heavy-bottomed skillet, toast the pecans** over medium-low heat, stirring frequently, for 7 to 8 minutes. Transfer to a plate to cool. Once cool, place in a food processor and process until the nuts are the size of large bread crumbs, 10 to 15 seconds. Frost the cupcakes with brown sugar frosting and arrange them on a baking sheet. Sprinkle the toasted pecan crumbs evenly over the cupcakes, gently pressing to adhere them to the frosting and letting excess pecan crumbs fall onto the baking sheet.

Notes

* I was able to make 16 cupcakes.
** I used candied pecan halves and did not toast them.
*** About ⅔ full.
****My batch took 19 minutes.

Print Recipe

Brown Sugar Frosting

Makes 2 cups

Servings: 1 cup

Calories: 1192kcal

Ingredients

• ½ cup (1 stick) unsalted butter
• 1 cup lightly packed light brown sugar
• ¼ cup whole milk, plus more as needed
• 1 ½ cups confectioners’ sugar, sifted

Instructions

• In a medium saucepan, heat the butter and brown sugar together over medium heat, stirring, until the brown sugar has dissolved, 1 to 2 minutes. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring continuously, for 2 minutes. 
• Add the milk and return to a boil, stirring continuously, until the mixture is well combined, 2 minutes. 
• Remove from the heat and cool to lukewarm, 20 minutes. 
• While whisking continuously, gradually add the confectioners’ sugar. Add additional milk 1 tablespoon at a time if the frosting becomes too stiff (it should be firm but still spreadable).

Disclaimer: Excerpted from The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen by Candace Nelson. I received a copy of the cookbook from the publisher. All opinions are my own.

Note: This page contains affiliate links that help make The PKP Way possible. Should you choose to purchase anything via those links, I will receive a small commission paid by Amazon, not you.

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