1. Start by browning the butter for the frosting so it has time to cool completely. Place the butter in a small saucepan over medium-low heat. Allow it to melt completely, it'll sizzle and crackle and then once it gets quiet and starts to foam, stir contagiously for a minute or two as the solids brown.
   113 grams salted butter browned to 93 grams and brought back to room temperature
2. Pour the butter with all the brown solid bits into a heat safe jar or container and allow it to come completely to room temperature before making the frosting.

Salted Caramel Sauce

1. Begin by preparing the homemade salted caramel sauce. In a medium saucepan, heat the sugar and water over medium heat. Place the lid on the pan and remove it every 2-3 minutes to swirl (NOT stir) the sugar.
   200 grams granulated sugar, 60 mL water
2. Once the sugar changes to an amber color, remove it from heat (it will continue cooking because the pan is hot so do this immediately). Stir in the butter and whisk continuously. Once that's combined, stir in the heavy cream and then the salt.
   84 grams salted butter room temperature, 120 mL heavy cream room temperature
3. Once it’s all mixed, pour it into a heat safe bowl and stir in the salt. Set it aside and allow it to cool completely (can refrigerate for a little if needed and you can make the cupcakes).
   1 tsp fine sea salt

Spice Cupcake

1. Preheat the oven to 350F/177C and line 15 muffin tins with cupcake liners (preferably a light colored pan).
2. In a medium bowl, whisk together the cake flour, baking powder, salt, spices and sugars until they're evenly distributed (whisk well).
   180 grams cake flour all purpose flour also works , 1 1/2 tsp baking powder, 1/4 tsp sea salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 100 grams granulated sugar, 100 grams light brown sugar
3. Add the oil and butter to the dry ingredients and beat together until they're combined.
   60 mL canola oil, 56 grams salted butter room temperature
4. Add the egg and vanilla extract and paste and mix until they're fully combined.
   1 large egg, 1 tsp pure vanilla extract
5. Add the sour cream and turn the mixer to low speed, while streaming the milk in. Scrape the edge of the bowl and mix just until the cupcake batter is smooth.
   113 grams sour cream, 80 mL whole milk room temperature
6. Fill each cupcake liner about 3/4 full, about 55 grams of batter per cupcake. You should have enough for 13 cupcakes.
7. Bake for 18-20 minutes. If you press on the cupcake gently, it should bounce back. You can also insert a toothpick to make sure the batter is baked.
8. Remove them from the oven and let them cool in the cupcake pan for a few minutes, then move them to a cooling rack. Allow the cupcakes to cool completely and then use a cupcake corer or a knife to cut a whole out the center. Set aside.

Pecan Pie Filling

1. Once the caramel has cooled to room temperature, chop the pecans pretty finely – not ground up but pretty small chunks.
2. Measure out the caramel (I recommend a scale) into a medium bowl and fold in the chopped pecans.
   250 grams homemade salted caramel sauce, 150 grams pecans finely chopped
3. Use a spoon to fill each cupcake with the filling.

Brown Butter Cream Cheese Frosting

1. Use the flat beater of a stand mixer to beat the butter, cream cheese and vanilla for 1-2 minutes at medium-high speed, just until they're combined.
   113 grams salted butter browned to 93 grams and brought back to room temperature, 113 grams cream cheese room temperature, 1 Tbsp vanilla bean paste
2. Add in the powdered sugar and beat at low speed until the sugar is combined and then increase to full speed for 2-3 minutes until the sugar is fully dissolved.
   240 grams powdered sugar
3. Pipe a border of frosting around the edge of each cupcake, leaving a well in the center for the pecan filling.
4. Fill in the well with the remain pecan pie filling and dust with a little more cinnamon!