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maple pecan cupcakes

(1 rating)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Diving into these maple pecan cupcakes from the top, you’ll be met with butter pecan buttercream frosting that tastes exactly like butter pecan ice cream – so much so that you may be tempted to put it in a bowl & eat it with a spoon. That wouldn’t be a bad choice, but then you would miss out on discovering how well the butter pecan pairs with the pecan packed maple cupcakes made with a 1/2 cup of pure maple syrup. Together, frosting & cupcake are pecan perfection!

(1 rating)

Ingredients For maple pecan cupcakes

  • CUPCAKES:
  • 1 1/2 c
    all purpose flour
  • 3/4 c
    pecans, finely crushed
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/2 c
    sugar
  • 1/2 c
    pure maple syrup (not pancake syrup)
  • 1/2 c
    butter, unsalted, room temperature
  • 2 lg
    eggs, room temperature
  • 1/2 tsp
    pure vanilla extract
  • 2/3 c
    milk
  • 1 c
    pecans, roughly chopped
  • FROSTING:
  • 1 c
    butter, unsalted, room temperature
  • 2 Tbsp
    butter, unsalted, room temperature
  • 1 c
    pecans, roughly chopped
  • 1 pinch
    salt
  • 3 c
    confectioners' sugar
  • 1 Tbsp
    pure vanilla extract
  • 1 tsp
    pure vanilla extract

How To Make maple pecan cupcakes

  • 1
    CUPCAKES: Preheat oven to 350 F. In a medium sized mixing bowl or bowl of a stand mixer, mix together flour, crushed pecans, baking powder, baking soda & salt. Mix in the sugar & maple syrup until fully combined. Add the butter & mix on medium low speed for 3 minutes. Mix in the eggs & vanilla until just combined. Mix in the milk until just combined. Fold in the chopped pecans. Bake for 20 minutes or until cupcakes bounce back when lightly touched.
  • 2
    FROSTING: To prepare the butter pecans, melt two Tbsp of butter in a small skillet over medium low heat. Add pecans & salt to the skillet. Cook for 6 - 8 minutes, stirring periodically, until almost all of the butter is absorbed. Remove from heat, but leave in the skillet. To prepare the frosting, in a medium sized mixing bowl or the bowl of a stand mixer, mix remaining one cup of butter on medium low speed for 3 minutes or until light & fluffy. Slowly mix in powdered sugar until fully combined. Mix in vanilla until fully combined. Scrape the cooled pecans & any butter left in the skillet into the frosting & fold in. Spread onto cooled cupcakes.
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