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The Best Butter Pecan Cupcake Recipe

The Best Butter Pecan Cupcake Recipe

Tender brown sugar cupcakes are filled with toasted pecans, baked until lightly golden, and finished with vanilla buttercream and a buttery pecan garnish. This recipe makes 12 standard cupcakes.
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Prep Time 25 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 Baking soda
  • 1/2 teaspoon Fine salt
  • 1 cup (113 g) Pecan halves or pieces, finely chopped
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Packed light brown sugar
  • 1/4 cup (50 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 1/2 cup (120 ml) Buttermilk, room temperature
Butter Pecan Topping
  • 2 tablespoons Unsalted butter
  • 1 cup (113 g) Finely chopped pecans
  • 2 tablespoons Packed light brown sugar
  • 1 pinch Salt
Buttercream Frosting
  • 1 cup (226 g) Unsalted butter, softened
  • 3 1/2 to 4 cups (420–480 g) Confectioners' sugar, sifted
  • 2 teaspoons Vanilla extract
  • 1/4 teaspoon Salt
  • 2–4 tablespoons Heavy cream or milk
  • 1 tablespoon Pure maple syrup, 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. Melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped pecans, brown sugar, and pinch of salt, then cook for 3–5 minutes, stirring frequently, until fragrant and coated. Transfer to a plate and cool completely.
  3. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  4. Beat the softened cupcake butter, brown sugar, and granulated sugar for 2–3 minutes, until light and fluffy.
  5. Beat in the eggs one at a time, mixing after each addition, then add the vanilla.
  6. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix only until the flour disappears.
  7. Fold about half of the cooled pecan mixture into the batter. Divide the batter among the liners, filling each about two-thirds full.
  8. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack and cool completely.
  10. Beat the frosting butter until smooth. Gradually add the sifted confectioners' sugar, then mix in the vanilla, salt, and enough cream or milk to create a light, spreadable consistency. Add the maple syrup if desired.
  11. Pipe or spread frosting over the cooled cupcakes and garnish with the remaining buttered pecans.

Notes

Use room-temperature butter, eggs, and buttermilk for a smooth batter. Cool the pecan mixture completely before adding it to the batter or frosting. Store covered at room temperature for up to 2 days or refrigerate for longer storage.