Description
Sweet Southern charm shines through these butter pecan cupcakes, blending rich nutty flavors with delicate buttercream frosting. Creamy, indulgent desserts promise pure comfort with each delightful bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup chopped pecans
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup buttermilk
- 2 large eggs
Supplementary Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Frosting Ingredients:
- ½ cup unsalted butter
- 2 cups powdered sugar
- 3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Garnish:
- Extra toasted pecans (optional)
Instructions
- Carefully toast chopped pecans in a skillet with melted butter over medium heat, stirring frequently until fragrant and golden. Remove from heat and allow to cool completely.
- Preheat the oven to 350F and prepare a 12-cup muffin tin with cupcake liners.
- Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl to ensure smooth dry ingredients.
- Cream softened butter with granulated and brown sugars until light and fluffy, creating a smooth base for the cupcake batter.
- Incorporate eggs individually into the butter-sugar mixture, mixing thoroughly after each addition. Blend in vanilla extract for enhanced flavor.
- Alternate adding dry ingredients and buttermilk to the wet mixture, gently folding until just combined. Delicately fold in the cooled toasted pecans.
- Distribute batter evenly among cupcake liners, filling each about two-thirds full for optimal rising.
- Bake for 18-20 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center of a cupcake.
- Allow cupcakes to cool completely on a wire rack before frosting.
- Create brown butter by heating butter in a saucepan until it turns golden and develops a nutty aroma, watching carefully to prevent burning.
- Transfer browned butter to a mixing bowl and cool slightly before adding powdered sugar, vanilla, salt, and cream.
- Whip the frosting until smooth and creamy, adjusting consistency with additional cream if needed.
- Generously frost cooled cupcakes, garnishing with remaining toasted pecans for a decorative and crunchy finish.
Notes
- Toast pecans carefully to enhance their nutty flavor without burning, watching the skillet closely and stirring continuously for even golden-brown coloration.
- Use room temperature ingredients like eggs and butter to ensure smooth, uniform batter consistency and better incorporation of components.
- Brown butter technique requires attention to prevent burning; remove from heat immediately when it turns golden and emits a rich, nutty aroma to create complex flavor profiles.
- Consider substituting buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for lactose-intolerant or vegan dietary needs, maintaining similar moisture and tanginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 500
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg