I decided to give Betty Crocker’s butter pecan cake mix a whirl, and my taste testers (who of course, assume everything is from scratch — *wink*) were thrilled.
I also made a butter pecan frosting. I beat together: 2 sticks of softened butter, 3 tablespoons of vegetable shortening, about 6 cups of powdered sugar. Then, I topped the cupcakes with drizzled caramel and crushed pecans.
These cupcakes were sooo rich and buttery! Highly recommended for butter enthusiasts!