If you’re searching for a cozy, crowd-pleasing dessert that wraps up the warm flavors of fall in every bite, this Maple Pecan Cupcakes Recipe is your new best friend. Imagine delicate, moist cupcakes infused with rich maple syrup and studded with crunchy pecans, topped with a luscious maple buttercream frosting that melts in your mouth. Whether it’s a holiday gathering or a comforting weekend treat, these cupcakes strike the perfect balance between sweet and nutty, making every bite truly unforgettable.
Ingredients You’ll Need
Gathering your ingredients for this Maple Pecan Cupcakes Recipe is a breeze because each component plays a vital role in creating its perfect balance of texture, taste, and that inviting golden color. From the tender crumb to the smooth frosting, every ingredient counts.
- 1 1/4 cups all-purpose flour: Provides the cupcake’s soft and fluffy structure.
- 1 teaspoon baking powder: Helps the cupcakes rise just right and stay light.
- 1/4 teaspoon salt: Enhances all the sweet flavors and balances the taste.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for tender cupcakes.
- 1/2 cup granulated sugar: Sweetens the batter without overpowering the maple flavor.
- 1/4 cup brown sugar, packed: Brings a hint of molasses depth to the sweetness.
- 2 large eggs: Bind everything together and add a fluffy texture.
- 1 teaspoon vanilla extract: Complements the maple syrup beautifully with warm undertones.
- 1/2 cup pure maple syrup: The star ingredient that infuses the cupcakes with its signature sweet and earthy flavor.
- 1/4 cup milk or buttermilk: Keeps the batter moist and tender while adding a subtle tang if you opt for buttermilk.
- 1/2 cup chopped pecans: Provides delightful crunch and nutty flavor inside the cupcakes.
- 3 cups powdered sugar: Forms the base of the silky maple buttercream frosting.
- 1/4 cup pure maple syrup (for frosting): Continues that maple theme in a creamy, decadent topping.
- 1-2 tablespoons heavy cream or milk: Adjusts the frosting to the perfect spreading consistency.
- 1/2 teaspoon vanilla extract (optional): Adds a subtle depth to the frosting’s flavor.
- Extra chopped pecans for garnish: A final crunchy touch that makes each cupcake look and taste inviting.
How to Make Maple Pecan Cupcakes Recipe
Step 1: Preheat and Prepare
Set your oven to 350°F (175°C) and line a 12-cup muffin tin with your favorite cupcake liners. Preheating ensures your cupcakes bake evenly, leading to that perfect rise and moist crumb.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder throughout the flour, making sure your cupcakes rise beautifully without any uneven spots.
Step 3: Cream the Butter and Sugars
Using a large mixing bowl, beat the softened butter along with the granulated and brown sugars until the mixture is light and fluffy—about 2 to 3 minutes. This step incorporates air which is crucial for a tender cupcake. Then, beat in the eggs one at a time to maintain that fluffy texture. Don’t forget to stir in vanilla and maple syrup here to infuse the batter with their warm, sweet flavors.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredients to the wet mixture, alternating with your milk (or buttermilk). Mixing just until combined is key; over-mixing can make cupcakes dense. Finally, gently fold in the chopped pecans, evenly distributing their nutty crunch throughout the batter.
Step 5: Fill and Bake
Divide the batter evenly into your cupcake liners, filling each about two-thirds full to allow room for rising. Pop the tray into the oven and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. After baking, let the cupcakes rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Maple Buttercream
While the cupcakes cool, beat the softened butter until creamy. Gradually add powdered sugar—about a cup at a time—until you achieve a smooth and fluffy texture. Stir in the maple syrup and vanilla extract for that lush maple flavor. If the frosting feels too thick, add 1 to 2 tablespoons of heavy cream or milk to reach a luscious, spreadable consistency.
Step 7: Frost and Garnish
Once your cupcakes have completely cooled, generously frost them with your luscious maple buttercream. Use a piping bag for an elegant look or a spatula for a rustic vibe. Finish by sprinkling extra chopped pecans on top to add that irresistible crunch and visual appeal.
How to Serve Maple Pecan Cupcakes Recipe
Garnishes
Don’t underestimate the power of a simple garnish to elevate your cupcakes visually and texturally. Extra chopped pecans bring a fresh crunch that contrasts perfectly with the creamy frosting, while a light drizzle of maple syrup on top can add an enticing glossy finish and a hint of extra sweetness. For a festive touch, a sprinkle of cinnamon or a little edible gold dust can really shine.
Side Dishes
These cupcakes are sweet and indulgent enough to stand alone as a dessert, but pairing them with a warm cup of spiced tea or coffee brings out their cozy flavors even more. For gatherings, consider serving alongside fresh fruit or lightly whipped cream for guests who might want a lighter complement to the rich maple and pecan notes.
Creative Ways to Present
Thinking outside the box? Create a Maple Pecan Cupcakes Recipe dessert board by arranging the cupcakes with miniature jars of maple syrup, bowls of chopped pecans, and small cups of whipped cream. Another charming idea is to top each cupcake with a small cinnamon stick or a pecan “leaf” made from fondant – it’s a gorgeous way to highlight those autumnal vibes.
Make Ahead and Storage
Storing Leftovers
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to two days. Because of the buttercream frosting, refrigeration is recommended if you’re saving them longer, but bring them to room temperature before serving for the best texture and flavor.
Freezing
Maple Pecan Cupcakes Recipe leftovers freeze beautifully! Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or bag for up to three months. Thaw overnight in the refrigerator; avoid freezing already frosted cupcakes if possible for best results.
Reheating
If you want that fresh-baked warmth, let frozen cupcakes thaw first. Then, warm them gently in the microwave for 10-15 seconds, just enough to make them soft and cozy without melting the frosting. This little trick revives their fresh-from-the-oven feel and taste.
FAQs
Can I use regular sugar instead of brown sugar?
Yes, you can substitute brown sugar with more granulated sugar, but the cupcakes may lose a bit of their rich, moist depth because brown sugar adds subtle molasses notes that complement the maple beautifully.
Is buttermilk necessary, or can I just use milk?
Milk works perfectly in this recipe, but buttermilk adds a slight tang that enhances the cupcake’s moistness and flavor complexity. If you don’t have buttermilk, regular milk is a fine alternative.
Can I make these cupcakes vegan?
With some ingredient swaps like plant-based butter, a flax or chia egg substitute, and a nondairy milk, you can adapt the Maple Pecan Cupcakes Recipe to vegan guidelines. Just keep in mind the texture may differ slightly but still delicious!
What type of maple syrup should I use?
Pure maple syrup is essential here for the authentic flavor. Avoid maple-flavored syrups or pancake syrups as they often contain corn syrup and artificial flavors that can affect taste.
Can I use chopped walnuts instead of pecans?
Absolutely! Walnuts provide a similar crunch and nutty taste, so feel free to use them if pecans aren’t on hand. The cupcakes will still be fabulous.
Final Thoughts
There’s something truly special about baking and sharing this Maple Pecan Cupcakes Recipe that warms the heart and brightens any gathering. With its perfect blend of sweet maple syrup and crunchy pecans, complemented by that irresistibly smooth buttercream, it’s sure to become a go-to favorite. Trust me, once you try these cupcakes, you’ll want to make them again and again.
Print
Maple Pecan Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Maple Pecan Cupcakes are a delightful treat combining the rich, nutty flavor of pecans with the natural sweetness of pure maple syrup. Perfectly moist and fluffy, these cupcakes are topped with a creamy maple buttercream frosting and garnished with chopped pecans for an irresistible crunch. Ideal for celebrations or cozy gatherings, this recipe yields 12 delicious cupcakes that bring comfort and sweetness in every bite.
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pure maple syrup
- 1/4 cup milk or buttermilk
- 1/2 cup chopped pecans (plus extra for garnish)
Maple Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup pure maple syrup
- 1–2 tablespoons heavy cream or milk (for consistency)
- 1/2 teaspoon vanilla extract (optional)
- Extra chopped pecans for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter along with the granulated and brown sugars until the mixture is light and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating well after each addition. Then stir in the vanilla extract and pure maple syrup until combined.
- Combine the Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk or buttermilk. Mix until just combined to avoid overmixing. Gently fold in the chopped pecans to distribute evenly.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the Maple Buttercream: In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar one cup at a time, mixing until the frosting is smooth and fluffy. Stir in the pure maple syrup and vanilla extract (if using). If the frosting is too thick, add 1 to 2 tablespoons of heavy cream or milk to achieve desired consistency.
- Frost the Cupcakes: Once the cupcakes have completely cooled, frost them generously with the prepared maple buttercream using a piping bag or spatula according to your preference.
- Garnish and Serve: Finish by sprinkling extra chopped pecans over the frosted cupcakes for a crunchy texture. Serve immediately and enjoy this sweet treat!
Notes
- Ensure the butter and eggs are at room temperature for better mixing and texture.
- You can substitute milk with buttermilk for a slightly tangier flavor and tender crumb.
- For a dairy-free version, consider using vegan butter and a plant-based milk alternative.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Let the cupcakes cool completely before frosting to prevent the buttercream from melting.
