• Preheat oven to 350 degrees F and add cupcake liners to your cupcake pan(s).
• Ignore the instructions on the back of the box of cake mix.
• Add all of the ingredients except for the pecans to a mixing bowl. Stir on low speed for about 15 seconds to incorporate, then increase to medium speed (about a #4 if you are using a Kitchen Aid) and mix for two minutes.
• Scrape down the sides and bottom of the bowl as needed with a rubber spatula. Then, fold in the chopped pecans.
• Time to bake! Fill the lined cupcake wells with about ¼ cup batter each. Bake for approximately 15-17 minutes. Baking times may vary- they are done when the cupcakes spring back when lightly touched or an inserted toothpick comes out clean (or with just a few crumbs attached).
• We like to move the cupcakes to a wire rack just after baking. Cool completely before frosting.

For the Cream Cheese Frosting

• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Decorating the Cupcakes

• Decorate the cupcakes however you'd like! We use a disposable piping bag fitted with a large star (1M) piping tip, adding simple swirls on some (starting in the center of the cupcake and spiraling outward) and piped shells on others.

Rerigeration and Storage

• Because of the cream cheese frosting, these should be refrigerated (in an airtight container, under a cake dome, or sealed bakery box). However, for the best texture, remove the cupcakes from the refrigerator an hour or two before serving so that they have time to warm and soften.