1 (8 ounce) package cream cheese
1 1/2 cups butter, softened
1 1/2 cup packed light brown sugar
2 eggs
2 teaspoons lemon zest
1 teaspoon lime zest
2 tablespoons vanilla extract
1 cup peanuts
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 cupcake bowls.
In a medium bowl, cream together cream cheese, butter, brown sugar, and eggs. Mix lemon zest, lime zest and vanilla extract into the creamed mixture. Stir in peanuts. Pour batter into prepared pans.
Bake in the preheated oven until egg-smeared, about 1 hour. Meanwhile to make the sprinkles: Mix creamed mixture with egg-smeared mixture. Pour batter onto prepared rack of oven. Sprinkle 1/2 cup pecan over cake while hot.
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