Butter Pecan Cupcakes
Butter Pecan Cupcakes are rich, buttery, and filled with finely chopped pecans, topped with maple cream cheese frosting. Perfect for holidays or any sweet occasion.
Servings: 28
Calories: 205kcal
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
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.
Freeze unfrosted, for up to 3 months.
Nutrition
Calories: 205kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 57mg | Potassium: 68mg | Fiber: 1g | Sugar: 24g | Vitamin A: 231IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.3mg
