Description
Rich, moist, nutty cupcakes topped with glossy, gooey caramel-pecan frosting — a dreamy bite of sweet, buttery perfection!
Each cupcake is soft, comforting, and crowned with a beautiful pecan just like a bakery masterpiece.
Ingredients:
Cupcakes:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon (optional)
½ cup unsalted butter, melted
¾ cup packed light brown sugar
¼ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup buttermilk
¾ cup finely chopped pecans
Caramel Pecan Frosting:
½ cup unsalted butter
1 cup packed brown sugar
½ cup heavy cream
½ teaspoon vanilla extract
Pinch of salt
1 – 1 ¼ cups powdered sugar
1 cup chopped pecans
Whole pecans for topping
Instructions:
Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners. (
2 minutes)
Whisk the dry ingredients — flour, baking powder, baking soda, salt, cinnamon — in a medium bowl. (
2 minutes)
Mix the melted butter and sugars in a large bowl until smooth. (
1 minute)
Add the eggs one at a time, then stir in vanilla. (
2 minutes)
Alternate adding dry ingredients and buttermilk, mixing gently until combined. (
2 minutes)
Fold in the finely chopped pecans for that speckled nutty crumb. (
30 seconds)
Divide batter into liners about ⅔ full. (
1 minute)
Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely. (
20 minutes)
Make the frosting: Melt butter in a saucepan, then add brown sugar and stir until dissolved. (
3 minutes)
Add heavy cream and bring to a gentle bubble for 2 minutes. (
2 minutes)
Remove from heat and stir in vanilla and salt. Let cool 10–15 minutes. (
15 minutes)
Whisk in powdered sugar until thick, glossy, and spoonable — not pipeable. (
1 minute)
Stir in chopped pecans to create that perfect chunky caramel texture. (
30 seconds)
Frost the cupcakes by spooning a generous mound on top of each. (
5 minutes)
Finish with a whole pecan placed in the center. (
1 minute)
Allow frosting to set for 20–30 minutes. (
30 minutes)
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 15 minutes
Kcal: 430 kcal | Servings: 12 cupcakes
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Step-by-Step Guide
Follow these detailed steps for perfect cupcakes every time. First, ensure all ingredients are at room temperature, especially eggs and buttermilk, for a smooth batter. Preheat your oven and line the pan. Whisk the dry ingredients thoroughly to evenly distribute the leavening agents and cinnamon. When mixing the wet ingredients, don’t overbeat after adding the eggs; just mix until combined. The key to a tender crumb is to alternate the dry ingredients and buttermilk, starting and ending with the dry, and mixing only until no flour streaks remain. Gently fold in the pecans. Use a cookie scoop to evenly divide the batter. For the frosting, patience is crucial: let the caramel base cool adequately before adding powdered sugar, or the frosting will be too runny. Spoon the thick frosting generously onto each cooled cupcake.
Serving Suggestions
These decadent cupcakes are perfect as a standalone dessert. For a special presentation, serve them on a tiered cake stand dusted with powdered sugar. Pair with a strong cup of black coffee, a glass of cold milk, or a dessert wine like a tawny port to complement the rich caramel and nutty flavors. They make an excellent addition to a holiday dessert table or a thoughtful homemade gift when packaged in a decorative box.
How-to Summary
In summary, create moist pecan cupcakes by mixing dry ingredients, combining wet ingredients, and folding in nuts before baking. For the frosting, cook butter, brown sugar, and cream into a caramel, cool it, then whisk in powdered sugar and chopped pecans. Spoon the frosting onto cooled cupcakes and top with a whole pecan.
Frequently Asked Questions
Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes 1 day in advance. Store them unfrosted in an airtight container at room temperature. Frost them the day you plan to serve for the best texture.
What can I use instead of buttermilk?
Make a quick substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for 5 minutes before using.
How do I store leftover frosted cupcakes?
Store them in a single layer in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but let them come to room temperature before serving.
My frosting is too thin. How can I fix it?
Ensure the caramel mixture is completely cool before adding powdered sugar. If it’s still runny, whisk in more powdered sugar, a tablespoon at a time, until it reaches a thick, spoonable consistency.
Can I omit the nuts for an allergy?
Absolutely. Simply leave out the pecans from both the batter and frosting. The cupcakes will still be delicious with the brown sugar and caramel flavors.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to tough, dense cupcakes. Mix only until ingredients are just combined.
- Adding powdered sugar to hot caramel: This will melt the sugar and create a runny, unspreadable frosting. Always let the caramel base cool.
- Overfilling the liners: Filling more than 2/3 full causes the batter to spill over and creates messy, flat-topped cupcakes.
- Frosting warm cupcakes: The heat will cause the rich frosting to slide right off. Ensure cupcakes are completely cooled.
Conclusion
These Caramel Pecan Cupcakes are a celebration of rich, comforting flavors and textures. By following the detailed guide and avoiding common pitfalls, you can easily create a bakery-worthy treat at home. The combination of nutty, moist cake with the glossy, gooey frosting is truly irresistible. Perfect for holidays, gatherings, or a special weekend treat, these cupcakes are sure to earn you rave reviews and become a cherished recipe in your collection.