Butter Pecan Cupcakes are rich, cozy, and full of flavor—perfect for any occasion. Made with toasted pecans and buttery cake, these cupcakes are moist, tender, and topped with a smooth frosting that ties it all together. Whether you’re baking for a party or just want a sweet treat, this recipe is sure to hit the spot.
Why We Love This Butter Pecan Cupcakes Recipe
The sheer delight of Butter Pecan Cupcakes lies in their layered flavors and textures. The toasty pecans offer a crunch that contrasts beautifully with the soft, fluffy cupcake base. Each bite is a balance of sweetness and nuttiness, having the power to transport you to a cozy café or your grandma’s kitchen. This recipe not only delivers in flavor but also brings a sense of nostalgia and comfort, making it a perfect choice for all occasions.
There’s also something special about homemade treats. When you bake these cupcakes, you infuse them with care and love. Sharing them with friends and family creates memories. You’ll find that Butter Pecan Cupcakes are not just desserts but conversation starters, bringing people together in shared delight.
Ingredients for Butter Pecan Cupcakes
To create these delicious Butter Pecan Cupcakes, you will need the following ingredients:
- 1 1/3 cups chopped pecans
- 3 tablespoons salted butter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup milk
- 1 1/2 cups unsalted butter (for frosting)
- 5 large egg whites
- 1 2/3 cups granulated sugar (for frosting)
- 1/4 teaspoon kosher salt (for frosting)
- 1/4 cup toasted and chopped pecans (for garnish)
How to Make Butter Pecan Cupcakes
Creating Butter Pecan Cupcakes is a rewarding process that begins in your kitchen. Here’s how to make these delightful treats from scratch:
Preheat your oven: Start by setting your oven temperature to 350°F (175°C). This ensures that your cupcakes bake evenly. Line your cupcake pans with grease-proof papers to prevent sticking.
Toast the pecans: In a small skillet over medium heat, add the salted butter. Once melted, toss in the chopped pecans. Allow them to cook until they are toasted and fragrant. This step infuses the pecans with a deep, nutty flavor. Once toasted, set the pecans aside to cool.
Mix the batter: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium-high speed. Continue until the mixture is pale and fluffy, which will take about five minutes. This step is crucial as it helps to incorporate air, giving your cupcakes a light texture.
Add eggs and vanilla: Once your butter and sugar are well combined, beat in the eggs one at a time. Ensure each egg is fully incorporated before adding the vanilla extract. This combination adds a lovely flavor to your batter.
Incorporate dry ingredients: In a separate bowl, mix the all-purpose flour, baking powder, and salt. Gradually add this to the butter mixture, stirring on medium-low speed until just incorporated. Be careful not to overmix, as this could result in dense cupcakes.
Add milk: Scrape the sides of your mixing bowl and add the milk. Stir until the mixture is smooth and creamy.
Fold in the pecans: Gently fold the cooled toasted pecans into the batter. This allows the nutty bits to be dispersed throughout the cupcakes, providing flavor with every bite.
Fill and bake: Divide the cupcake batter evenly among the lined wells, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean when they are done. Allow the cupcakes to cool completely before frosting.
Prepare the frosting: For the frosting, heat 1 1/2 cups of unsalted butter in a saucepan over medium heat. Cook it until it’s nutty brown in color, then remove it from the heat and let it cool.
Make the meringue: In a mixing bowl, whisk together the egg whites and granulated sugar over a pot of simmering water. Continue whisking until the sugar dissolves and the mixture becomes thin. Remove from heat and whip until the mixture is fluffy and holds stiff peaks.
Combine: Once the browned butter has cooled, slowly add it to the fluffy meringue while mixing on low speed. Add the kosher salt and mix until everything is well combined.
Frost the cupcakes: Now it’s time to pipe the frosting onto your cooled cupcakes. Use a piping bag for a decorative touch. For the finishing touch, sprinkle chopped toasted pecans on top of the frosted cupcakes.
How to Serve Butter Pecan Cupcakes
Serving Butter Pecan Cupcakes can elevate your gatherings and celebrations. You can present them on a tiered cake stand for an elegant look or serve them in a casual array on a simple platter. For a delightful touch, consider pairing these cupcakes with a cup of coffee or a refreshing glass of milk. Each cupcake becomes a cozy snack, perfect for enjoying during an afternoon chat with friends or family.
When presenting your cupcakes, consider adding a sprinkle of extra pecans on top for visual appeal. You can also place the cupcakes in decorative liners that match the theme of your event. The visual presentation adds to their overall charm, making them more enticing for your guests.
Don’t forget about portion sizes. These cupcakes are rich and satisfying, so one per person is usually enough. If you have leftovers, they make a delightful treat for the next day!
Expert Tips: Butter Pecan Cupcakes
To ensure your Butter Pecan Cupcakes turn out perfect every time, consider the following expert tips:
- Room temperature ingredients: Always use eggs and butter at room temperature for better mixing and texture. This helps to create a smooth batter and ensures the cupcakes rise properly.
- Do not overmix: When combining dry ingredients with the wet ingredients, mix just until incorporated. Overmixing can lead to tough cupcakes.
- Cool completely before frosting: Allow your cupcakes to cool entirely before adding frosting. This prevents the frosting from melting and helps maintain its shape.
- Use a piping bag: For a professional-looking finish, use a piping bag to frost your cupcakes. Experiment with various tips to create different designs.
- Store properly: If you plan to store these cupcakes, keeping them in an airtight container will help maintain their moisture and freshness.
How to Store Butter Pecan Cupcakes
To keep your Butter Pecan Cupcakes fresh, storing them properly is crucial. If you have leftovers, here’s how to do it:
- Room temperature storage: If you plan to eat the cupcakes within a couple of days, keep them in an airtight container at room temperature. This way, they’ll stay moist and delicious.
- Refrigeration: If you want to keep them for a longer period, the refrigerator is a good option. However, remember that refrigeration can sometimes dry out baked goods. Use an airtight container to minimize this.
- Freezing: For longer storage, you can freeze the unfrosted cupcakes. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to three months. When you’re ready to enjoy them, let them thaw in the fridge overnight, frost them, and indulge!
Variation of Butter Pecan Cupcakes
Butter Pecan Cupcakes are versatile, and you might be tempted to try different variations. Here are some ideas to switch things up:
- Chocolate Butter Pecan Cupcakes: Incorporate cocoa powder into the batter for a chocolate twist. Pair with chocolate frosting to enhance the flavor.
- Spiced version: Add spices like cinnamon or nutmeg for a warm flavor profile, perfect for fall or winter baking.
- Pumpkin Pecan Cupcakes: Replace some of the butter with pure pumpkin puree in the batter for a delightful autumn-themed cupcake. Add a touch of pumpkin spice for extra flavor.
- Muffin-style: For a less sweet option, you can reduce the sugar and create muffin-style Butter Pecan Muffins. Perfect for breakfast or a snack.
- Frosting alternatives: Experiment with different frostings such as cream cheese frosting or a simple vanilla glaze to complement the cupcake.
FAQ about Butter Pecan Cupcakes
What makes Butter Pecan Cupcakes so special?
Butter Pecan Cupcakes blend the rich flavors of butter and toasted pecans, creating a dessert that is both nostalgic and comforting. The combination of a fluffy cupcake and creamy frosting makes them irresistible.
Can I use other nuts instead of pecans?
Absolutely! While pecans are traditional in this recipe, you can use walnuts or almonds for a different twist. Just chop them finely and follow the same method.
How can I make the cupcakes more moist?
To enhance moisture, ensure that you do not overmix the batter and consider adding an extra tablespoon of milk. Also, be sure to cool the cupcakes completely before frosting.
Can I make these cupcakes gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 ratio blend to ensure that your cupcakes rise well.
How long do these cupcakes last?
When stored properly in an airtight container, they can last up to three days at room temperature, about five days in the fridge, or up to three months in the freezer.
Butter Pecan Cupcakes
Ingredients
For the Cupcakes
- 1.33 cups chopped pecans For mixing into the batter
- 3 tablespoons salted butter For toasting with pecans
- 2 cups all-purpose flour Base for the cupcakes
- 1.5 teaspoons baking powder Leavening agent
- 0.25 teaspoons salt
- 0.67 cups unsalted butter, softened For the cupcake batter
- 1.5 cups granulated sugar Sweetener for the batter
- 2 large eggs, at room temperature For binding the mixture
- 1.5 teaspoons vanilla extract For flavor
- 1 cup milk
For the Frosting
- 1.5 cups unsalted butter To be browned for frosting
- 5 large egg whites Base for the meringue frosting
- 1.67 cups granulated sugar For sweetening the frosting
- 0.25 teaspoons kosher salt Seasoning for the frosting
- 0.25 cups toasted and chopped pecans For garnishing the cupcakes
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your cupcake pans with grease-proof paper.
- In a small skillet over medium heat, melt 3 tablespoons of salted butter and toss in 1 1/3 cups of chopped pecans until toasted and fragrant. Set aside to cool.
Batter Mixing
- In a large mixing bowl, beat 2/3 cup of softened unsalted butter and 1.5 cups of granulated sugar together until pale and fluffy, about 5 minutes.
- Add 2 large eggs one at a time, ensuring each is fully incorporated before mixing in 1.5 teaspoons of vanilla extract.
- In a separate bowl, combine 2 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 1/4 teaspoon of salt. Gradually add this to the butter mixture until just incorporated.
- Scrape the bowl sides and add 1 cup of milk, stirring until smooth.
- Fold in the cooled toasted pecans.
Baking
- Divide the batter evenly among the lined cupcake wells, filling each about two-thirds full. Bake for 18 to 22 minutes, until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
Frosting Preparation
- For the frosting, heat 1.5 cups of unsalted butter in a saucepan until browned and nutty, then let cool.
- In a bowl over simmering water, whisk together 5 large egg whites and 1.67 cups of granulated sugar until dissolved, then whip until fluffy and holds stiff peaks.
- Slowly combine the cooled browned butter into the meringue while mixing on low speed. Add 1/4 teaspoon of kosher salt and mix until well combined.
- Pipe the frosting onto the cooled cupcakes and sprinkle with 1/4 cup of chopped toasted pecans.