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The Best Butter Pecan Cupcake Recipe

Butter Pecan Cupcake RecipePin

Butter Pecan Cupcake

This Butter Pecan Cupcake is tender, ultra-moist, loaded with pecans, and topped with salted caramel sauce and a maraschino cherry. The cupcake is amazingly delicious!

Cupcake Ingredients

  • 1/2 cup unsalted butter at room temperature
  • 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 temperature

Directions

  • Heat oven to 350F.
  • Line cupcake pan with 12 paper liners
  • Whisk flour, lightly spoon and level to measure, then sift twice into medium bowl with baking powder and soda.
  • In bowl of a stand mixer or large bowl with a hand mixer, combine sugar, salt and 1 stick butter.
  • Beat at a medium speed for 5 minutes
  • Begin to add the eggs, one at a time, add vanilla with very last egg and beat till.
  • On the low-speed of the mixer, add flour mix and then alternate with milk, beginning and ending with flour and add the nuts with last bit of flour.
  • Stir batter with briefly, to be sure everything is well incorporated
  • Fill muffin cups with about 1/4 cup batter.
  • Bake 15-17 minutes or till a toothpick inserted near center returns clear
  • Cool on wire rack for 1 hour before frosting.

 

Butter Pecan Cupcake RecipePin

 

Frosting Ingredients

  • 6 Tbsp. unsalted butter at room temp.
  • 1 cup powder sugar
  • 1/4 cup caramel
  • 2 tsp heavy whipping cream

Frosting Directions

  • In a large bowl or stand mixer, beat butter till light and fluffy 4-5 minutes maximum
  • Now scrape bottom and sides of bowl, begin to gradually add more powdered sugar and beat till soft peaks form.
  • Add caramel sauce and continue to beat on low-speed until well incorporated.
  • Increase speed to medium then to high about 2-3 minutes. 
  • Top cupcake in the frosting, caramel sauce, and a maraschino cherry.

I hope you enjoyed my Butter Pecan Cupcake recipe! If you make it, make sure to share with us on Facebook or Twitter! Also, check out all of our other Recipes.

 

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Butter Pecan Cupcake

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Ingredients
  

Cupcake Ingredients

  • 1/2 cup unsalted butter at room temperature
  • 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 temperature

Frosting Ingredients

  • 6 Tbsp. unsalted butter at room temp.
  • 1 cup powder sugar
  • 1/4 cup caramel
  • 2 tsp heavy whipping cream

Instructions
 

Cupcake Directions

  • Heat oven to 350F.
  • Line cupcake pan with 12 paper liners
  • Whisk flour, lightly spoon and level to measure, then sift twice into medium bowl with baking powder and soda.
  • In bowl of a stand mixer or large bowl with a hand mixer, combine sugar, salt and 1 stick butter.
  • Beat at a medium speed for 5 minutes
  • Begin to add the eggs, one at a time, add vanilla with very last egg and beat till.
  • On the low-speed of the mixer, add flour mix and then alternate with milk, beginning and ending with flour and add the nuts with last bit of flour.
  • Stir batter with briefly, to be sure everything is well incorporated
  • Fill muffin cups with about 1/4 cup batter.
  • Bake 15-17 minutes or till a toothpick inserted near center returns clear
  • Cool on wire rack for 1 hour before frosting.

Frosting Directions

  • In a large bowl or stand mixer, beat butter till light and fluffy 4-5 minutes maximum
  • Now scrape bottom and sides of bowl, begin to gradually add more powdered sugar and beat till soft peaks form.
  • Add caramel sauce and continue to beat on low-speed until well incorporated.
  • Increase speed to medium then to high about 2-3 minutes.
  • Top cupcake in the frosting, caramel sauce, and a maraschino cherry.
Tried this recipe?Let us know how it was!
Lyne Proulx
Lyne Proulxhttps://ottawamommyclub.ca/
Lyne Proulx is a Certified Professional Wedding Consultant and experienced Event Planner with a strong background in community engagement and large-scale event coordination. For eight years, she led the Annual Infant Information Day/Early Years Expo for the City of Ottawa. From 2013 to 2016, she was the driving force behind the BConnected Conference, Canada’s premier digital influencer and social media conference, held in Ottawa and Toronto. Lyne also served as co-chair of the Navan for Kraft Hockeyville committee from 2009 to 2011, organizing five major community events in just six months. Her leadership helped Navan become one of the top 10 finalists in the national competition. In recognition of her exceptional volunteerism and dedication to community building, she was honored with the City of Ottawa Mayor's City Builder Award in April 2011. In 2025, Lyne brought her passion for weddings and event planning to a new level by organizing the inaugural Tucker House Bridal Fair, showcasing local vendors and creating a unique experience for engaged couples.

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Comments

  1. oh my gosh! This recipe is so yummy. I love the caramel drizzle on top. It’s a great combination with the butter pecan <3

  2. These look so good and tasty, plus they sound scrumptious, I could easily make these but they wouldn’t look that pretty or good!!

  3. My sister-in-law would just love these, she’s a huge pecan fan. When I go over to visit I always treat her to a special pastry with pecans.

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