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Butter Pecan Cupcakes

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These Butter Pecan Cupcakes are rich, buttery, and filled with crunchy toasted pecans. Topped with a creamy brown butter frosting, these cupcakes are perfect for special occasions or whenever you need a sweet and nutty treat!

Ingredients

Scale

For the Cupcakes:

  • 1/2 cup unsalted butter
  • 1 cup chopped pecans
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

For the Brown Butter Frosting:

  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Garnish:

  • Extra toasted pecans (optional)

Instructions

  1. Toast the Pecans:
    In a skillet, melt 2 tablespoons of butter over medium heat. Add chopped pecans and stir frequently until they are toasted and fragrant (about 5 minutes). Set aside to cool.

  2. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

  3. Prepare the Cupcake Batter:
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

  4. Mix Wet Ingredients:
    In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

  5. Combine Wet and Dry Ingredients:
    Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined. Fold in the toasted pecans.

  6. Bake the Cupcakes:
    Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.

  7. Make the Brown Butter Frosting:
    In a saucepan, melt butter over medium heat until it turns golden brown and smells nutty (about 5-7 minutes). Pour into a mixing bowl and let cool slightly.

  8. Whip the Frosting:
    Add powdered sugar, vanilla extract, salt, and 2 tablespoons of cream to the browned butter. Beat until smooth and creamy, adding more cream if needed to reach the desired consistency.

  9. Frost and Garnish:
    Frost the cooled cupcakes with the brown butter frosting. Sprinkle with extra toasted pecans if desired.

Notes

  • To avoid overbaking, check the cupcakes a few minutes early.
  • The brown butter adds a deep, rich flavor to the frosting—don’t skip this step!
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Find it online: https://ukfinda.com/butter-pecan-cupcakes/