Why You’ll Love This Recipe

Butter Pecan Cupcakes are a rich, nutty, and indulgent dessert perfect for any celebration or cozy evening treat. With a moist vanilla base loaded with toasted pecans and topped with a luscious butter pecan frosting, these cupcakes offer a warm, caramel-like flavor and a satisfying crunch in every bite. They’re easy to make, beautifully textured, and a must-try for pecan lovers.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourunsalted butterbrown sugareggswhole milkvanilla extractbaking powdersaltchopped pecansconfectioners’ sugarheavy cream

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Toast the chopped pecans in a skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.

In a mixing bowl, cream the butter and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients.

Fold in the cooled toasted pecans.

Divide the batter evenly into the prepared cupcake liners, filling each about 2/3 full.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat softened butter until creamy, then gradually add confectioners’ sugar, heavy cream, and a splash of vanilla until fluffy. Fold in additional chopped toasted pecans if desired.

Frost the cooled cupcakes generously and garnish with a pecan half on top.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 20 minutesBaking time: 18-22 minutesCooling and frosting time: 30 minutesTotal time: 1 hour 10 minutes

Variations

Add a dash of cinnamon or nutmeg to the batter for a warm spice note.

Use maple extract in the frosting for a twist on traditional butter pecan flavor.

Top with a caramel drizzle for extra indulgence.

Swap heavy cream for cream cheese in the frosting for a tangy finish.

storage/reheating

Store Butter Pecan Cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.For longer storage, freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.To refresh, microwave for 10 seconds or allow to come to room temperature before enjoying.

FAQs

What kind of pecans should I use?

Use raw pecans and toast them yourself for the best flavor.

Can I use margarine instead of butter?

Butter is preferred for richness, but margarine can be substituted in a pinch.

Why toast the pecans?

Toasting enhances their nutty flavor and adds a crunchy texture.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend suitable for baking.

Can I use store-bought frosting?

Yes, but homemade butter pecan frosting offers the best flavor match.

Do these cupcakes need to be refrigerated?

If frosted with dairy-based frosting, refrigeration is recommended.

Can I double the recipe?

Absolutely, this recipe scales well for larger gatherings.

Are these cupcakes overly sweet?

They’re sweet but balanced with nuttiness and buttery richness.

What can I use instead of heavy cream?

Whole milk or half-and-half can work, though the texture may be lighter.

Do these cupcakes travel well?

Yes, just be sure to secure the frosting if transporting.

Conclusion

Butter Pecan Cupcakes are a comforting, elegant treat packed with toasted pecan flavor and a rich, buttery sweetness that’s hard to resist. Whether you’re baking them for a special occasion or simply to indulge in a classic flavor, these cupcakes deliver warmth, texture, and pure satisfaction in every bite.