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
Scale
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.
