This was part of the ‘Cajun Birthday Lunch’

I LOVE pralines. It’s that brown sugar-y sweetness that I just can’t resist. I wanted to put that into a cupcake, yet that wasn’t quite enough…I decided to top it off with a PRALINE COOKIE. Oh. Yeah. What have you got to lose, right?

1-1/2 sticks (3/4 cup) butter
1 cup sugar
3/4 cup brown sugar
3 eggs
1 Tablespoon vanilla
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup milk
1 cup chopped pecans

vanilla buttercream frosting
praline cookies (recipe here)

Preheat your oven to 350 degrees. Prep a cupcake pan with liners.

In a medium bowl whisk the flour, baking powder, and salt in a bowl. Set aside.

In the bowl of an electric mixer, cream the butter and sugars until fluffy.

Add eggs one at a time. Then the vanilla.

Alternate the milk with the dry ingredients until combined.

Now I am sort of anti-nuts in my desserts, but these little chopped pecans add SO MUCH to this cake. It’s scrumptious, seriously.

Stir in the chopped pecans, then pour into prepped liners.

Bake 17-20 minutes depending on your oven.

Let cool on wire racks.

When cool, frost with vanilla buttercream. You could stop there. You…could. OR…

…you could make a batch of Praline Cookies!!

Just add a praline cookie on top and you’re good to go! Totally unecessary? YES. But it looks so good and you get a cookie AND a cupcake. Hooray for overload.