Butter Pecan Cupcakes
These Butter Pecan Cupcakes are moist, flavorful, and topped with a creamy frosting that perfectly complements the nutty undertones.
Equipment
- 1 muffin tin lined with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcake Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 cup chopped pecans
Frosting Ingredients
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup chopped pecans for garnish
Instructions
Preparation
- Preheat your oven to 350°F and line a muffin tin with cupcake liners. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined, then fold in the chopped pecans.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Serving
- While the cupcakes cool, beat the cream cheese and butter together in a bowl until smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Once the cupcakes are completely cool, spread or pipe the frosting on each cupcake. Garnish with additional chopped pecans if desired.
Storage
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting. Toast the pecans for a deeper flavor.
Ingredient Substitutions: Substitute walnuts for pecans if desired.
How to Serve: Serve as a standalone dessert or paired with coffee.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: Cupcakes can be baked a day in advance and stored unfrosted.
Ingredient Substitutions: Substitute walnuts for pecans if desired.
How to Serve: Serve as a standalone dessert or paired with coffee.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: Cupcakes can be baked a day in advance and stored unfrosted.