Butter Pecan Cupcakes
Are you thinking of a sweet treat that is easy to make and extremely tasty? These Butter Pecan Cupcakes will surely fit the bill! These can be served as a snack, a dessert, or even for a special event such as a birthday party!
Butter Pecan Cupcakes
1/2 cup unsalted butter (room temp)
1/2 cup chopped pecans
1 1/2 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1 cup brown sugar
1/4 tsp. salt
2 eggs, room temp
2 tsp. vanilla extract
1/2 cup buttermilk, room temp
Directions
Heat oven to 350F.
Line cupcake pan with 12 paper liners
In a medium bowl, mix flour, baking soda and baking powder.
In a large bowl with a hand mixer, combine butter, sugar and salt.
Beat on medium speed for 5 minutes
Add the eggs, one at a time.
Add in vanilla. Beat well.
Add flour mix and alternate with milk to the egg and butter mixture.
Begin and end with adding flour.
Add in nuts with the last bit of flour.
Mix batter to make sure it is well combined.
Fill muffin cups with 1/4 cup batter.
Bake 15-17 minutes or till a toothpick inserted into the middle comes out clean.
Cool on wire rack for 1 hour
Cupcake Frosting
6 Tbsp. unsalted butter at room temp.
1 cup powdered (icing) sugar
1/4 cup caramel
2 tsp heavy whipping cream
Directions
In a large bowl, beat butter for 4-5 minutes or until light and fluffy.
Scrape the bottom and sides of bowl to combine all frosting.
Add in more powdered sugar, a little at a time and beat until soft peaks form.
Increase speed to medium then to high and continue to beat for 2-3 minutes.
Top the cupcake with the icing, caramel sauce and cherry.
| Servings | Prep Time |
| 12 | 15 minutes |
| Cook Time | Passive Time |
| 16 minutes | 1 hour |
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Are you thinking of a sweet treat that is easy to make and extremely tasty? These Butter Pecan Cupcakes will surely fit the bill! These can be served as a snack, a dessert, or even for a special event such as a birthday party!
|
- 1/2 cup unsalted butter room temp
- 1/2 cup buttermilk
- 2 eggs room temp
- 2 tsp vanila extract
- 1/4 tsp salt
- 1 cup brown sugar
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 1/2 cups flour
- 1/2 cup chopped pecans
- 6 Tbsp unsalted butter room temp
- 1 cup icing sugar
- 1/4 cup caramel
- 2 tsp heavy whipping cream
- Heat oven to 350F. Line cupcake pan with 12 paper liners In a medium bowl, mix flour, baking soda and baking powder. In a large bowl with a hand mixer, combine butter, sugar and salt. Beat on medium speed for 5 minutes Add the eggs, one at a time. Add in vanilla. Beat well. Add flour mix and alternate with milk to the egg and butter mixture. Begin and end with adding flour. Add in nuts with the last bit of flour. Mix batter to make sure it is well combined. Fill muffin cups with 1/4 cup batter. Bake 15-17 minutes or till a toothpick inserted into the middle comes out clean. Cool on wire rack for 1 hour
- In a large bowl, beat butter for 4-5 minutes or until light and fluffy. Scrape the bottom and sides of bowl to combine all frosting. Add in more powdered sugar, a little at a time and beat until soft peaks form. Increase speed to medium then to high and continue to beat for 2-3 minutes. Top the cupcake with the icing, caramel sauce and cherry.
