We're making butter pecan cupcakes! A delicious brown sugar cream cheese frosting with toasted chopped pecans sprinkled on top and evenly dispersed throughout the cupcake as well. If this cupcake doesn't scream "Fall favorite" I don't know what will.
It's time to break out the cupcake pans, fancy holiday cupcake liners, get ready, this recipe makes roughly 36 cupcakes!
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Ingredients:
Butter Pecan Cupcakes -
1 cup + 2 tbsp salted butter, softened
2 cups pecans, chopped
2 cups sugar
4 eggs
2 tsp vanilla extract
1 cup all-purpose flour
2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup whole milk
Brown Butter Cream Cheese Frosting -
8 oz cream cheese, softened
3/4 cup salted butter, softened
3/4 cup dark brown sugar
1 tsp cinnamon
3 cups powdered sugar
2/3 cup pecans, toasted and chopped, garnish
Directions:
In a skillet, melt 2 tbsps of butter and add in the pecans. Toast over medium heat for 4-5 minutes being sure to stir the pecans often so they don't burn. Once toasted, lay them on a parchment lined baking sheet to fully cool.
To a large mixing bowl, add in the butter (1 cup) and sugar. Mix until light and fluffy. Add in the eggs, one at a time, beating well between each addition. Add in the vanilla extract and mix until combined.
In a separate bowl, add in all of the dry ingredients and mix.
Back to the main mixing bowl, add in the dry ingredients and milk, alternating between the two. Once all of the ingredients have been fully mixed in, add in the chopped pecans, being sure to reserve 2/3 cup for the topping.
Line your cupcake pans with liners and fill each one 2/3 full. Into a preheated oven at 350 degrees for 21 - 23 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
Make the frosting. In a large bowl, cream together the butter and cream cheese until light and fluffy. Add in the dark brown sugar and cinnamon, mixing for 3-4 minutes. Then add in the powdered sugar and mix until smooth. Using a piping bag fitted with a decorative tip, pipe on the frosting onto the cooled cupcakes, sprinkling on the reserved toasted pecans. Enjoy!
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Music by Epidemic Sound
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