Butter Pecan Cupcakes
Deliciously moist and flavorful cupcakes infused with butter and toasted pecans, topped with rich brown butter frosting.
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.
Notes
For best results, use room temperature ingredients and avoid overmixing to prevent tough cupcakes. Store in an airtight container to maintain moisture.