Description
Maple Pecan Cupcakes are a deliciously moist and flavorful treat, featuring a rich maple syrup-infused batter with crunchy pecans. Topped with creamy maple buttercream and garnished with extra pecans, these cupcakes are perfect for a sweet indulgence at any gathering.
Ingredients
Scale
For the 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)
For the Maple Buttercream:
- 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.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and maple syrup.
- Combine the Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Fold in the chopped pecans.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 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 the powdered sugar, 1 cup at a time, mixing until smooth and fluffy. Stir in the maple syrup and vanilla extract (if using). If the frosting is too thick, add 1-2 tablespoons of heavy cream or milk to reach your desired consistency.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the maple buttercream using a piping bag or spatula.
- Garnish and Serve: Garnish the frosted cupcakes with extra chopped pecans for a crunchy finishing touch. Serve and enjoy!
Notes
- Ensure the butter and maple syrup are at room temperature before mixing for a smoother batter and frosting.
- For a thicker frosting, add more powdered sugar; for a thinner consistency, add more heavy cream or milk.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 325
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg