Butter Pecan Cupcakes

Butter Pecan Cupcakes are a deliciously rich and nutty treat featuring fluffy vanilla cupcakes filled with buttery, toasted pecans and topped with a creamy, decadent butter pecan frosting. These cupcakes are perfect for celebrations, holidays, or simply indulging in a delightful dessert. With their warm, buttery flavor and satisfying crunch, these cupcakes are sure to become a favorite!

Why You’ll Love This Recipe

• Rich and flavorful: The combination of butter, vanilla, and toasted pecans is irresistible.
• Easy to make: Simple ingredients and straightforward steps.
• Great for any occasion: Perfect for parties, holidays, or a sweet treat.
• Beautiful presentation: The frosting and pecan topping make these cupcakes look as good as they taste.
• Customizable: Easy to add your favorite flavors or ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk
• 1 cup chopped pecans, toasted
• 2 tablespoons unsalted butter (for toasting pecans)

For the Butter Pecan Frosting

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons heavy cream (or milk)
• 1 teaspoon vanilla extract
• ½ cup chopped pecans, toasted

Directions

this recipe

Prepare the Cupcakes

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Toast the Pecans: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped pecans and stir until they are lightly toasted and fragrant, about 4-5 minutes. Set aside to cool.
3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
4. Cream Butter and Sugar: In a large bowl, beat softened butter and sugar together until light and fluffy.
5. Add Eggs and Vanilla: Mix in the eggs, one at a time, then add the vanilla extract until well combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with the dry ingredients.
7. Fold in Pecans: Gently fold in the toasted pecans.
8. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

Bake the Cupcakes

9. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Prepare the Butter Pecan Frosting

11. Cream the Butter: In a large bowl, beat the softened butter until smooth.
12. Add Powdered Sugar: Gradually mix in the powdered sugar, then add the heavy cream and vanilla extract. Beat until the frosting is light and fluffy.
13. Mix in Pecans: Fold in the remaining toasted pecans, reserving a few for topping.

Frost and Decorate

14. Frost the Cupcakes: Use a piping bag or a spatula to frost the cooled cupcakes.
15. Garnish: Sprinkle with extra toasted pecans for a beautiful finish.

Serve

16. Enjoy: Serve immediately or store for later. These cupcakes are delicious with a cup of coffee or tea!

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Additional Time: 30 minutes (cooling)
• Total Time: 1 hour 10 minutes

Variations

• Chocolate Butter Pecan: Add ½ cup of mini chocolate chips to the batter.
• Maple Pecan: Replace vanilla extract with maple extract for a warm, cozy flavor.
• Salted Caramel Pecan: Drizzle caramel sauce over the frosting and sprinkle with sea salt.
• Pecan Pie Cupcakes: Add a dollop of pecan pie filling into the center of each cupcake before baking.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Storage/Reheating

• Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting and serving.
• Make-Ahead Tip: You can make the cupcakes a day in advance and frost them just before serving.

FAQs

Can I use store-bought frosting?

Yes, you can use store-bought vanilla or buttercream frosting and mix in the toasted pecans.

How do I keep the cupcakes moist?

Store cupcakes in an airtight container to prevent them from drying out. Adding a slice of bread to the container can also help retain moisture.

Can I make mini cupcakes with this recipe?

Yes, divide the batter into a mini muffin tin and reduce the baking time to 10-12 minutes.

How do I toast pecans without burning them?

Stir frequently and keep the heat on medium. Once they smell fragrant and look golden, they are ready.

Can I make these cupcakes dairy-free?

Use dairy-free butter and milk alternatives, and make sure your frosting ingredients are also dairy-free.

What type of piping tip should I use for the frosting?

A large star or round tip works well for a classic cupcake look.

Can I add flavor to the frosting?

Yes, try adding a teaspoon of bourbon or rum extract for a deeper flavor.

How do I avoid overmixing the batter?

Mix just until the dry ingredients are incorporated to keep the cupcakes light and fluffy.

Can I use walnuts instead of pecans?

Yes, walnuts are a great alternative if you prefer or if pecans are not available.

How do I make the frosting extra smooth?

Beat the butter first until creamy, then add the powdered sugar gradually while mixing. This helps create a smooth and fluffy texture.

Conclusion

Butter Pecan Cupcakes are a rich and delicious treat that brings the classic flavors of butter pecan into a beautifully presented dessert. With their soft, moist crumb and crunchy, nutty frosting, these cupcakes offer a delightful balance of textures and flavors. Whether you’re baking for a party, a special occasion, or just because, these cupcakes are sure to impress and satisfy any sweet tooth. Try this recipe and enjoy the sweet, buttery goodness of homemade Butter Pecan Cupcakes!

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