Ingredients

For the cupcakes:
• 1 1/2 cups all purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking spice or cinnamon
• 2/3 cup chopped pecans
• 8 tablespoons {1 stick} unsalted butter, softened
• 1/2 cup sour cream
• 1 large egg, plus 2 egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon vanilla bean paste
For the white chocolate ganache:
• 1 1/2 cups white chocolate chips
• 3/4 cup heavy cream

Instructions

For the cupcakes:
1. Preheat oven to 350° and adjust an oven rack to the middle position.
2. Line standard muffin pan with paper or foil liners.
3. In a medium bowl, whisk flour, baking powder, baking spice/cinnamon, and salt; set aside.
4. In your stand mixer bowl, cream butter, sugar, eggs, and vanillas.
5. On low speed, slowly add 1/2 of your dry ingredients to your wet ingredients until just combined.
6. Add your sour cream and then add remaining dry ingredients.
7. Scrape down the sides of the bowl with a spatula and mix again on medium speed for 30 seconds or so.
8. Fold in your pecans.
9. Divide the batter evenly among the cups of your prepared tin using a ice cream scoop or spoon.
10. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
11. Let cool completely on a wire rack before adding the white chocolate ganache.
For the white chocolate ganache:
12. In a double boiler or if not accessible, use a glass bowl atop a saucepan filled with 2-3 inches of boiling water, add your chocolate chips and heavy cream.
13. Stir until melted and smooth.
14. Carefully dip your cupcakes 2-3 times into your warm ganache and top with sugared pecan.