these are kind of giving brown sugar cinnamon poptarts… but CUPCAKE!! what better way to enjoy a chilly autumn evening?

Ingredients

• 1 box white cake mix
• 3 eggs
• 1/4 cup peanut oil (i used this to make them extra nutty, but you can substitute any neutral oil!)
• 1 cup water
• 1/2 cup pecans, coarsely chopped (reserve a few spoonfuls to top the cupcakes)
• 1 TBS cinnamon
• 1 tsp nutmeg
• 1 tsp allspice

for the frosting:

• 1 stick salted butter
• 2 TBS molasses
• 1 tsp cinnamon
• 1/4 cup brown sugar
• 2 TBS milk

• Preheat oven to 350°F (177°C).
• In a large mixing bowl, whisk the cake mix, eggs, oil, and water until light and fluffy, about 2 minutes. Stir in the chopped pecans and spices, mixing well to incorporate.
• Pour the batter into lined cupcake pan, filling the cups about 2/3 of the way.
• Bake the cupcakes for about 16 minutes, until golden brown and risen. Let cool.
• Meanwhile, prepare the frosting. Combine the butter , brown sugar, molasses, and cinnamon in a large mixing bowl, and whip on high speed for about a minute until combined. Add in the powdered sugar and milk, and carefully combine until incorporated. Once the sugar no longer poses a messy danger, turn the speed up and whip for another 2 minutes or so until fluffy.
• Sprinkle a bit of cinnamon over the reserved pecan pieces, and toss to combine.
• Top each cupcake with a generous swirl of frosting, and some of the cinnamon dusted pecan pieces.
• Enjoy! :-)