Dessertsbeyondfrosting
Pecan Cupcakes
These homemade pecan cupcakes are super moist and filled with buttermilk, brown sugar, and buttery toasted pecans. Top them with sweet maple buttercream.
👥 28 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- baking sheet
- bowl
- mixing bowl
- spatula
📝 Preparation Steps
1
For the Cupcakes:
2
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
3
Toast the pecans on a baking sheet for about ⏱️ 5 minutes, longer if the oven is not fully preheated. Cool the pecans and then chop them into fine pieces.
4
In a large mixing bowl, combine the sugar, brown sugar, vegetable oil, eggs and egg yolks, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about ⏱️ 2 minutes. Scrape down the bowl as needed.
(120g) pecans, toasted1 cuplarge eggs2(10ml) vanilla extract2 teaspoons(280g) all-purpose flour2 cups(7.5g) baking powder2 teaspoons(5g) salt1 teaspoon(1041g) powdered sugar8 cups(28g) light brown sugar, packed2 tablespoons(30ml) maple syrup1 tablespoonlarge egg yolks2
5
Next, mix in the sour cream and beat until well combined.
6
In a medium-sized bowl, combine all remaining dry ingredients. Then, add half the dry ingredients to the batter, followed by half the buttermilk, and beat until it starts to combine.
7
Finally, add the remaining dry ingredients, mixing on low speed while pouring in the buttermilk and beating until all of the ingredients are well combined.
8
Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed. Add the chopped pecans and fold into the cupcake batter.
9
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
10
Bake at 350°F for ⏱️ 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
11
For the Frosting:
12
Cut the butter into pieces. Using the paddle attachment, whip butter for ⏱️ 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
13
Add 3 cups of powdered sugar and mix on low speed until incorporated into the butter, then add the vanilla extract and mix to combine. Beat for about ⏱️ 60 seconds.
14
Next, add another 2 cups of powdered sugar, the brown sugar, and the maple syrup, and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for ⏱️ 2-3 minutes.
15
Add the remaining powdered sugar and heavy cream. Beat on low until ingredients start to mix. Increase speed to medium-high and beat for another ⏱️ 2-3 minutes to whip additional air into the frosting. If the frosting is too thick, add a tablespoon of heavy cream and continue beating until fluffy.
16
Frost the cooled cupcakes using a large open star tip and garnish with leftover crushed pecans. Store in an airtight container.
Nutrition Facts
calories
498 calories
fat Content
25.1 g
serving Size
1 Cupcake
fiber Content
0.7 g
sugar Content
57.9 g
sodium Content
152.2 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
75.1 mg
carbohydrate Content
68 g
saturated Fat Content
14.5 g
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