Prep Your Ingredients: Start by measuring out your 2 tablespoons of unsalted butter, 1 teaspoon pure vanilla extract, and 3/4 cup chopped pecans. Set them aside for later use.

Make the Pecan Pudding: In a medium saucepot, mix the 3/4 cup of milk, 1/2 cup of packed brown sugar, 2 tablespoons of cornstarch, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon. Whisk until smooth and clump-free. Place it over medium heat, whisking constantly until it boils and thickens enough to coat the back of a spoon.

Combine the Ingredients: Remove the pot from heat. While it’s hot, add your prepared 2 tablespoons of butter, 1 teaspoon vanilla, and 3/4 cup pecans. Stir until combined and the butter melts completely. Transfer the pudding to a bowl, covering with plastic wrap, pressing down to form a barrier against skin. Set aside to cool to room temperature.

Prepare Dry Ingredients: In a separate medium bowl, whisk together 1 & 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Set aside for later.

Cream the Butters and Sugars: In a large bowl, combine 6 tablespoons of softened unsalted butter, 1/2 cup brown sugar, and 1/3 cup granulated sugar. Using an electric mixer or a whisk, mix until smooth and no dry sugar granules remain, about 1 minute on medium speed or 2 minutes by hand.

Add Eggs and Vanilla: Beat in the 2 large eggs one at a time, ensuring thorough incorporation after each addition. Mix in the remaining 1 teaspoon of vanilla extract.

Combine Wet and Dry Ingredients: Gradually alternate adding the dry ingredient mixture and the 3/4 cup sour cream. Start with half of the dry mix, followed by all of the sour cream, then finish with the rest of the dry ingredients. Mix until just combined; do not overmix!

Fill Cupcake Tins: Portion the cupcake batter into lined cupcake pans, filling each cup no more than 2/3 full.

Bake the Cupcakes: Place in a preheated 350°F (175°C) oven and bake for 15 to 20 minutes, or until a toothpick inserted comes out clean.

Cool and Prepare Frosting: Allow cupcakes to cool for 10 minutes in the pan before transferring them to a wire rack to cool completely. Begin preparing the frosting by combining 1 cup of softened butter, 1/2 cup brown sugar, and 1/4 teaspoon salt in a large bowl. Cream together on medium-high speed until light in color, about 2 to 3 minutes.

Mix in the Powdered Sugar: Add in 4 cups sifted powdered sugar in two additions, mixing on low speed until dissolved. Increase speed to medium-high and whip for another 2 minutes until fluffy and airy.

Adjust Consistency: Stir in 1 teaspoon vanilla and 3 tablespoons of milk. If the frosting is too thick, add more milk, one tablespoon at a time.

Core and Fill: Core the centers of the cooled cupcakes with a suitable tool. Spoon in the cooled pecan pudding until it’s full, then cover with the frosting.

Serve and Enjoy: Your Pecan Pie Cupcakes are ready to be devoured!