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Butter Pecan Cupcake

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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


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.
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