Directions:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Beat in syrup and vanilla. Combine the flour, baking powder, ginger, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Stir in pecans.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Meanwhile, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Refrigerate for 1 hour.
- Frost cupcakes; top each with a pecan half. Store in the refrigerator. Yield: 1-1/2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 654.34 Kcal (2740 kJ) | ||
| Calories from fat | 190.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.21g | 33% | |
|---|---|---|---|
| Cholesterol | 60.73mg | 20% | |
| Sodium | 139.82mg | 6% | |
| Potassium | 193.71mg | 4% | |
| Total Carbs | 109.27g | 36% | |
| Sugars | 54.75g | 219% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 89.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 321.42 Kcal (1346 kJ) | ||
| Calories from fat | 93.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.42g | 33% | |
|---|---|---|---|
| Cholesterol | 29.83mg | 20% | |
| Sodium | 68.68mg | 6% | |
| Potassium | 95.15mg | 4% | |
| Total Carbs | 53.67g | 36% | |
| Sugars | 26.9g | 219% | |
| Dietary Fiber | 0.3g | 2% | |
| Protein | 3.06g | 12% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.2mg | 3% | |
| Calcium | 43.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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