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Patricia

Butter Pecan Cupcakes: Irresistibly Delicious Recipe!

Delicious Butter Pecan Cupcakes topped with creamy buttercream frosting and toasted pecans.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans toasted
For the frosting:
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 1/2 cup chopped pecans toasted (for topping)

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, combine the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
  6. Fold in the toasted pecans until evenly distributed.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. For the frosting, beat the softened butter in a bowl until creamy.
  11. Gradually add the powdered sugar, mixing until smooth.
  12. Stir in the vanilla extract and heavy cream until the frosting reaches your desired consistency.
  13. Once the cupcakes are completely cool, frost them generously with the buttercream and sprinkle the tops with additional toasted pecans.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 38gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 8gCholesterol: 50mgSodium: 200mgFiber: 1gSugar: 20g

Notes

  • For a richer flavor, try adding a pinch of cinnamon to the batter.
  • You can substitute walnuts for pecans if you prefer a different nut.
  • For a fun twist, consider adding mini chocolate chips to the batter before baking.

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