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These Butter Pecan Cupcakes are rich, nutty, and decadently filled with luscious caramel. Perfect for any special occasion or just a treat to enjoy! Here’s how to make them:
Ingredients
For the Cupcakes:
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) whole milk
- 1/2 cup (60g) chopped pecans, toasted
For the Caramel Filling:
- 1/2 cup (120g) brown sugar
- 1/4 cup (60g) unsalted butter
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For the Butter Pecan Frosting:
- 1/2 cup (115g) unsalted butter, softened
- 1/4 cup (50g) cream cheese, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- 1/2 cup (60g) toasted pecans, finely chopped
Instructions
1. Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add the dry ingredients and milk, mixing until just combined.
- Fold in the toasted pecans.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely.
2. Make the Caramel Filling:
- In a small saucepan, melt brown sugar, butter, and heavy cream over medium heat. Stir constantly until the mixture starts to bubble and the sugar dissolves.
- Let it simmer for 2-3 minutes, then remove from heat and stir in vanilla extract and a pinch of salt. Let the caramel cool slightly before using.
3. Make the Butter Pecan Frosting:
- In a large bowl, beat together softened butter and cream cheese until smooth and fluffy.
- Gradually add powdered sugar and beat until well combined. Add vanilla extract and heavy cream, mixing until smooth.
- Fold in the finely chopped toasted pecans.
4. Assemble the Cupcakes:
- Once the cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake, creating a hollow space for the caramel.
- Spoon or pipe the cooled caramel filling into the center of each cupcake.
- Top with the butter pecan frosting, spreading it evenly or piping it on for a decorative touch.
5. Serve and Enjoy:
- Garnish with a whole pecan or a drizzle of extra caramel for added flair. Enjoy these rich, nutty treats!
Tips and Variations
- Add a twist: Substitute the caramel filling with chocolate ganache or a salted caramel sauce for different flavor layers.
- Make it decadent: Drizzle extra caramel over the frosting before serving for an indulgent finish.
- Gifting idea: These cupcakes make great gifts when packaged in cute boxes or tins!
Would you like more frosting ideas or tips on storing these treats?
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