Description
Indulgent butter pecan cupcakes bring Southern charm to classic dessert traditions with rich, nutty notes. Sweet memories unfold as warm, golden treats invite bakers to savor each delectable bite.
Ingredients
Scale
- 1 cup chopped pecans
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup buttermilk
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup unsalted butter
- 2 cups powdered sugar
- 23 tbsps heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
- Extra toasted pecans (optional)
Instructions
- Pecan Toasting: Melt butter in a skillet over medium heat, add chopped pecans, stirring until golden and aromatic. Cool completely.
- Oven Preparation: Heat oven to 350F (175C). Arrange cupcake liners in a 12-cup muffin tin.
- Dry Ingredient Blend: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
- Creaming Process: Blend softened butter with granulated and brown sugars until fluffy. Incorporate eggs individually, then add vanilla extract, mixing thoroughly.
- Batter Integration: Alternate adding dry ingredients and buttermilk to the sugar mixture, stirring until just combined. Gently fold in toasted pecans.
- Baking Stage: Distribute batter evenly among cupcake liners. Bake for 18-20 minutes until a toothpick emerges clean. Transfer to a wire rack for complete cooling.
- Brown Butter Transformation: Caramelize butter in a saucepan over medium heat until golden and nutty-scented. Transfer to a mixing bowl and allow slight cooling.
- Frosting Creation: Combine browned butter with powdered sugar, vanilla, salt, and cream. Whip until smooth, adjusting cream for desired consistency.
- Final Embellishment: Generously top cooled cupcakes with brown butter frosting. Optional: Sprinkle additional toasted pecans for garnish.
Notes
- Watch pecans closely while toasting to prevent burning, stirring frequently and removing from heat the moment they become fragrant and golden brown.
- Mix dry and wet ingredients just until combined to maintain a tender, light cupcake texture, avoiding tough or dense results.
- Allow browned butter to cool slightly before adding powdered sugar to prevent clumping and ensure smooth, creamy frosting consistency.
- Use room temperature ingredients like eggs and butter to help create even baking and a more uniform cupcake crumb structure.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg