Butter Pecan Cupcakes Recipe
Creating the perfect Butter Pecan Cupcakes Recipe brings together rich, buttery flavors with crunchy pecans in every bite.
Equipment
- Electric mixer (stand or hand mixer)
- Large Mixing Bowl
- Medium saucepan
- Measuring cups and spoons
- Cupcake pan (12-cup capacity)
- Paper cupcake liners
- Wire cooling rack
- Rubber spatula
- Fine mesh strainer
Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter
- 2 large eggs
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup chopped pecans
- ½ cup brown sugar
- 3 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (175°C).
- Line cupcake pan with paper liners.
- Toast pecans in dry skillet for 5 minutes.
- Brown butter in saucepan until golden.
- Cool butter for 10 minutes completely.
- Mix flour, baking powder, and salt together.
- Beat eggs and granulated sugar until fluffy.
- Add cooled butter to egg mixture slowly.
- Alternate buttermilk and flour mixture additions.
- Fold in toasted pecans and vanilla extract.
- Fill cupcake liners two-thirds full with batter.
- Bake for 18-20 minutes until golden brown.
- Cool in pan for 5 minutes first.
- Transfer to wire rack for complete cooling.
Notes
- Toast pecans until fragrant for enhanced flavor depth.
- Brown butter adds nutty complexity to the cupcakes.
- Room temperature ingredients mix more evenly together.
- Don't overmix batter to avoid tough cupcakes.
- Use cupcake liners for easy removal and presentation.