Butter Pecan Cupcakes
Butter Pecan Cupcakes are a rich and buttery dessert filled with finely chopped pecans and topped with smooth maple cream cheese frosting. These bite-sized treats are perfect for holidays, special occasions or any time you’re craving a little something sweet.
Why You’ll Love This Recipe
- Easy to make ahead with a simple cake mix base.
- Perfect for holidays like Thanksgiving and Christmas.
- Homemade maple cream cheese frosting makes them irresistible.
Ingredients for Butter Pecan Cupcakes
- Yellow cake mix
- Butter – salted butter or unsalted works too
- Eggs
- Milk
- Toasted pecans (finely chopped)
- All purpose flour
Ingredients for Maple Cream Cheese Frosting
- Cream cheese (softened)
- Butter (softened)
- Maple syrup
- Powdered sugar
- Toasted pecans for garnish
How to Make Butter Pecan Cupcakes
- Mix the Cupcake Batter: In a mixing bowl, combine yellow cake mix, melted butter, eggs and milk.
- In a separate small bowl, toss finely chopped pecans with flour.
- Fold the pecans into the cake batter until evenly combined.
- Fill the Cupcake Tins For mini cupcakes, line mini muffin pans with paper liners and fill each about two-thirds full – I used a small cookie scoop for filling the mini cupcake pan. For standard cupcakes, line a regular muffin tin and fill each about three-fourths full.
Step 3: Bake the Cupcakes: Bake mini cupcakes for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. For standard cupcakes, bake 18 to 22 minutes. Allow to cool completely before frosting.
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Step 4: Make the Frosting: Add cream cheese, maple syrup, butter and powdered sugar to a mixer bowl. Mix on low just until combined. Raise to medium and beat until fluffy.
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Step 5: Frost and Garnish: Spread or pipe frosting onto cooled cupcakes and top with toasted pecans for garnish.
Butter Pecan Cupcakes are full of buttery flavor and sweet maple goodness that everyone will love. Whether you bake them as minis for parties or standard size for dessert tables, they’ll be a hit every time.
Have you tried this butter pecan cupcakes recipe? Leave a comment and star rating below – I love hearing how it turned out for you.
Butter Pecan Cupcakes
Ingredients
- 2 cups pecans finely chopped (1/2 cup reserved for garnish)
- 2 tablespoons all purpose flour
- 1 13.5 ounce yellow cake mix
- 3 large eggs
- 1 cup milk
- ¼ cup butter softened
- 8 ounces cream cheese softened
- 2 tablespoons butter softened
- ¼ cup maple syrup pure maple syrup, not pancake syrup
- 5 cups powdered sugar
Instructions
- In a mixing bowl, combine yellow cake mix, melted butter, eggs, and milk. In a separate small bowl, toss 1 1/2 cups finely chopped pecans with flour. Fold the pecans into the cake batter until evenly combined.
- For mini cupcakes, line mini muffin pans with paper liners and fill each about two-thirds full. For standard cupcakes, line a regular muffin tin and fill each about three-fourths full.
- Bake mini cupcakes for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. For standard cupcakes, bake 18 to 22 minutes. Allow to cool completely before frosting.
- Add cream cheese, maple syrup, butter and powdered sugar to a mixer bowl. Mix on low just until combined. Raise to medium and beat until fluffy.
- Spread or pipe frosting onto cooled cupcakes and top with reserved toasted pecans for garnish.
Notes
Nutrition
