Description
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup light brown sugar, packed
– 1/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup whole milk
– 1/2 cup chopped pecans
– 1/4 cup light corn syrup
For the Frosting:
– 1/2 cup unsalted butter
– 1 cup packed light brown sugar
– 1/4 cup whole milk
– 2 cups powdered sugar
– 1/2 teaspoon vanilla extract
Directions:
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter with the packed brown sugar and granulated sugar until the mixture is light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Add the dry ingredients to the wet mixture alternately with the milk, mixing just until combined after each addition.
6. Gently fold in the chopped pecans and corn syrup until incorporated.
7. Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
8. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted comes out clean.
9. Allow the cupcakes to cool completely on a wire rack.
10. To make the frosting, melt the butter in a small saucepan over medium heat. Add the brown sugar and stir constantly for 2 minutes.
11. Slowly add in the milk, bring the mixture to a boil, then remove from heat and let cool for 10 minutes.
12. Whisk in the powdered sugar and vanilla extract until the frosting is smooth and creamy.
13. Frost the cooled cupcakes with a generous swirl of brown sugar frosting.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: Approximate calories per serving: 250 | Servings: 12 cupcakes
Tips:
1. Make sure the butter is softened at room temperature for easy creaming with the sugars.
2. To enhance flavor, toast the chopped pecans lightly in a dry skillet before adding them to the batter.
3. If you prefer, you can add a pinch of cinnamon to the frosting for an extra touch of warmth.
Step-by-Step Guide
Follow these detailed instructions for perfect Pecan Cupcakes with Brown Sugar Frosting. First, preheat your oven to 350°F (175°C) and line your muffin pan. In a medium bowl, thoroughly whisk the flour, baking soda, and salt to ensure even distribution. In a separate large bowl, use an electric mixer to cream the softened butter and both sugars for 3-4 minutes until pale and fluffy. This step is crucial for texture. Add eggs one at a time, beating well after each, then mix in the vanilla. On low speed, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Stop mixing as soon as the flour is incorporated. Finally, use a spatula to fold in the corn syrup and toasted pecans. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely before frosting.
Serving Suggestions
These rich cupcakes are a delightful treat on their own but can be elevated for special occasions. Serve them as a decadent dessert with a scoop of vanilla bean ice cream or a drizzle of warm caramel sauce. For a festive touch, garnish each frosted cupcake with a single candied pecan or a light sprinkle of sea salt to contrast the sweetness. They pair wonderfully with a cup of strong coffee or a glass of cold milk.
How-to Summary
To summarize, you’ll make a moist pecan-studded cupcake batter by creaming butter and sugars, alternating dry and wet ingredients, and folding in corn syrup and nuts. Bake until golden. For the signature frosting, you cook butter and brown sugar into a caramel base, cool it slightly, then whip in powdered sugar and vanilla until creamy. Frost the fully cooled cupcakes generously.
Frequently Asked Questions
Can I use a different nut? Absolutely. Walnuts make an excellent substitute for pecans. For a nut-free version, omit them or use toasted oats for texture.
Why did my frosting turn grainy? Graininess often occurs if the brown sugar isn’t fully dissolved in the butter or if the hot mixture isn’t allowed to cool enough before adding the powdered sugar. Ensure you stir constantly for the full 2 minutes and let it cool for 10.
Can I make these cupcakes ahead of time? Yes. Unfrosted cupcakes can be stored in an airtight container at room temperature for one day or frozen for up to a month. The frosting is best made fresh, but can be refrigerated for 2 days and re-whipped before use.
My cupcakes are dense. What went wrong? Overmixing the batter after adding the flour develops the gluten, leading to a dense texture. Mix only until the last traces of flour disappear. Also, ensure your baking soda is fresh.
Is light corn syrup necessary? It adds moisture and a subtle chewiness. If you don’t have it, you can substitute an equal amount of maple syrup or honey, though the flavor will change slightly.
Common Mistakes to Avoid
- Using cold butter for the batter, which won’t cream properly with the sugars.
- Overfilling the cupcake liners, which causes messy overflow instead of a perfect dome.
- Frosting warm cupcakes, which will cause the frosting to melt and slide off.
- Adding powdered sugar to the frosting base while it’s still too hot, resulting in a runny consistency.
- Skipping the step of toasting the pecans, which maximizes their flavor and crunch.
Conclusion
These Pecan Cupcakes with Brown Sugar Frosting offer a perfect harmony of nutty, buttery, and caramel-like flavors. By following the step-by-step guide and heeding the tips to avoid common pitfalls, you can reliably create an impressive and delicious homemade dessert. The rich frosting is the crowning glory, making these cupcakes a guaranteed favorite for any gathering or cozy night in. Enjoy the process and the delightful results!