Home » Recipes » The Best Butter Pecan Cupcake Recipe
by Lyne Proulx
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Butter Pecan Cupcake
This Butter Pecan Cupcake is tender, ultra-moist, loaded with pecans, and topped withsalted caramel sauce and a maraschino cherry. The cupcakeis amazingly delicious!
CupcakeIngredients
- 1/2 cup unsaltedbutterat room temperature
- 1/2 cup choppedpecans
- 1-1/2 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup brown sugar
- 1/4 tsp. salt
- 2 eggs, room temp
- 2 tsp. vanilla extract
- 1/2 cup buttermilk room temperature
Directions
- Heat oven to 350F.
- Line cupcake pan with 12 paper liners
- Whisk flour, lightly spoon and level to measure, then sift twice into medium bowl with baking powder and soda.
- In bowl of a stand mixer or large bowl with a hand mixer, combine sugar, salt and 1 stickbutter.
- Beat at a medium speed for 5 minutes
- Begin to add the eggs, one at a time, add vanilla with very last egg and beat till.
- On the low-speed of the mixer, add flour mix and then alternate with milk, beginning and ending with flour and add the nuts with last bit of flour.
- Stir batter with briefly, to be sure everything is well incorporated
- Fill muffin cups with about 1/4 cup batter.
- Bake 15-17 minutes or till a toothpick inserted near center returns clear
- Cool on wire rack for 1 hour before frosting.
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Frosting Ingredients
- 6 Tbsp. unsaltedbutterat room temp.
- 1 cup powder sugar
- 1/4 cupcaramel
- 2 tsp heavy whipping cream
Frosting Directions
- In a large bowl or stand mixer, beatbuttertill light and fluffy 4-5 minutes maximum
- Now scrape bottom and sides of bowl, begin to gradually add more powdered sugar and beat till soft peaks form.
- Addcaramel sauceand continue to beat on low-speed until well incorporated.
- Increase speed to medium then to high about 2-3 minutes.
- Top cupcake in the frosting, caramel sauce, and a maraschino cherry.
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Butter Pecan Cupcake
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Ingredients
Cupcake Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/2 cup chopped pecans
- 1-1/2 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup brown sugar
- 1/4 tsp. salt
- 2 eggs room temp
- 2 tsp. vanilla extract
- 1/2 cup buttermilk room temperature
Frosting Ingredients
- 6 Tbsp. unsalted butter at room temp.
- 1 cup powder sugar
- 1/4 cup caramel
- 2 tsp heavy whipping cream
Instructions
Cupcake Directions
Heat oven to 350F.
Line cupcake pan with 12 paper liners
Whisk flour, lightly spoon and level to measure, then sift twice into medium bowl with baking powder and soda.
In bowl of a stand mixer or large bowl with a hand mixer, combine sugar, salt and 1 stick butter.
Beat at a medium speed for 5 minutes
Begin to add the eggs, one at a time, add vanilla with very last egg and beat till.
On the low-speed of the mixer, add flour mix and then alternate with milk, beginning and ending with flour and add the nuts with last bit of flour.
Stir batter with briefly, to be sure everything is well incorporated
Fill muffin cups with about 1/4 cup batter.
Bake 15-17 minutes or till a toothpick inserted near center returns clear
Cool on wire rack for 1 hour before frosting.
Frosting Directions
In a large bowl or stand mixer, beat butter till light and fluffy 4-5 minutes maximum
Now scrape bottom and sides of bowl, begin to gradually add more powdered sugar and beat till soft peaks form.
Add caramel sauce and continue to beat on low-speed until well incorporated.
Increase speed to medium then to high about 2-3 minutes.
Top cupcake in the frosting, caramel sauce, and a maraschino cherry.
Tried this recipe?Let us know how it was!
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Lyne Proulxhttps://ottawamommyclub.ca/
Lyne Proulx is a Certified WEBB Bodywork Pet Practitioner, Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. She loves all things Disney and is an avid teaholic and chocoholic.She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.
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Comments
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oh my gosh! This recipe is so yummy. I love the caramel drizzle on top. It’s a great combination with the butter pecan <3
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These look so good and tasty, plus they sound scrumptious, I could easily make these but they wouldn’t look that pretty or good!!
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Oh my these look so yummy!! I just love anything butter pecan!! I so must try!!
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These sound dreamy and have just the right amount of icing in my opinion!
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OH my those look and sound amazing.
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Butter Pecan was always one of my favourite ice cream flavours so this is a great idea for a cupcake. They look great.
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I have to try these! Thank you!
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This sounds so delicious. Pecans are good for you, so this is definitely breakfast worthy.
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My sister-in-law would just love these, she’s a huge pecan fan. When I go over to visit I always treat her to a special pastry with pecans.
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Oh I will be making these! Absolutely sounding delicious!
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These butter-pecan cupcakes sound delicious and look delicious.. Thank you for the wonderful recipe.
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The butter-pecan recipe for cupcakes sound delicious carmel drizzle mmmm!!!
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I love pecans. Sounds delicious! Can’t wait to try
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These would be awesome to make they look so delicious
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Ohhh these would be fantastic for Thanksgiving!
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These cupcakes look really good especially since I’ve never seen this flavor before
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