This recipe speaks for itself: YUMMY! 

Justin's Brown Sugar Pecan Cupcakes with Caramel Frosting

Cupcakes (makes 12)
Nonstick Vegetable Cooking Spray
1 Cup all prupose flour
½ Cup cake flour
½ tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
1 ¼ Cup chopped toasted pecans
½ Cup room temp unsalted butter
1 Cup packed golden brown sugar
2 Large eggs, room temp
1/3 Cup sour cream
1 tsp vanilla extract
12 Muffin Cup Liners

Frosting
1 Cup sugar
¼ Cup water
½ Cup heavy whipping cream
2 Large egg yolks
½ Cup room temp unsalted butter
1 Cup powdered sugar, sifted
1 Cup chopped toasted pecans

Cupcakes:
Put rack in bottom third of the oven, pre-heat to 350. Spray 12 cup muffin pan with non stick spray and line with muffin cups.
Whisk both flours, baking soda and powder and sea salt in a medium bowl. Stir in pecans.
Beat butter in a large bowl until smooth. Add brown sugar and beat until light and fluffy – about 2 mins.
Add eggs 1 at a time beating to blend between additions. Beat in sour cream and vanilla.
Add dry ingredients to wet, beat on low speed to just blend.
Divide batter among muffin cups
Bake for approx 20-23 mins until tester inserted comes out clean

Frosting:
Stir sugar and ¼ cup of water in a medium saucepan over a med-low heat until sugar dissolves.
Increase heat to med high boil until sugar starts turns deep amber, swirling pan and brushing down sides with a wet pastry brush, 6 to 7 minutes
Remove from heat. Add  cream (it will bubble up)
Stir over low heat until caramel bits dissolve
Whisk egg yolks in a med bowl. VERY slowly whisk the caramel mixture to the egg yolks. Cool to room temp
Using electric mixer, beat butter and salt in a large bowl until smooth. Beat in caramel, add powdered sugar and beat until smooth.
Let stand at room temp until thick enough to spread – about an hour
Spread frosting over cupcakes.
Spread pecans on plate, roll edges of cupcakes in nuts.

Can be made up to 8 hours ahead. Store in airtight container.