Pecan Pie Cupcakes

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1 cup butter, softened

1 1/2 cups sugar

4 large eggs

3 cups all-purpose soft-wheat flour

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

2 teaspoons vanilla extract

Paperbaking cups

Vegetable cooking spray

1 cup firmly packed dark brown sugar

1 cup dark corn syrup

1/2 cup cornstarch

4 egg yolks

1 cup whipping cream

1/4 teaspoon salt

4 tablespoon butter

1 teaspoon vanilla extract

1 cup toasted pecans

1/2 (14.1-oz) package refrigerated piecrusts

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