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The Best Butter Pecan Cupcake in the World? Try This One

The Best Butter Pecan Cupcake in the World

Tender brown sugar cupcakes are filled with toasted pecans and finished with creamy butter-pecan frosting. This recipe yields 12 richly flavored cupcakes.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Packed light brown sugar
  • 2 Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1/2 cup (120 ml) Whole milk or buttermilk
  • 3/4 to 1 cup (85–115 g) Toasted pecans, finely chopped
Butter-Pecan Frosting
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3 cups (360 g) Confectioners’ sugar, sifted
  • 1 teaspoon Vanilla extract
  • 2–3 tablespoons Heavy cream or milk
  • 1/2 cup (55–60 g) Toasted pecans, finely chopped
  • 1 pinch Salt, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Spread the pecans on a baking sheet and toast for about 6–8 minutes, until fragrant. Cool them before chopping and using.
  3. Whisk the flour, baking powder, and salt together in a medium bowl.
  4. Beat the softened butter and brown sugar for 2–3 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
  5. Add the dry ingredients in two or three additions, alternating with the milk or buttermilk. Mix only until no dry streaks remain.
  6. Fold about 3/4 cup of the toasted pecans into the batter. Divide the batter among the liners, filling each about two-thirds full.
  7. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a rack and cool completely.
  8. For the frosting, beat the butter until smooth. Gradually add the confectioners’ sugar, then the vanilla, optional salt, and enough cream or milk to make a spreadable frosting.
  9. Fold the remaining toasted pecans into the frosting or sprinkle them over the frosted cupcakes. Frost the completely cooled cupcakes and serve.

Notes

Toast the pecans before chopping for the fullest flavor. Buttermilk gives a slightly more tender crumb than ordinary milk. Store covered at room temperature for up to 2 days or refrigerate for longer storage; bring refrigerated cupcakes toward room temperature before serving.