Description
Rich and moist butter pecan cupcakes filled with smooth caramel and topped with fluffy buttercream frosting. These indulgent cupcakes offer a perfect blend of nutty flavor and sweet caramel in every bite.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans, toasted
- 1 cup caramel sauce
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt
- Chopped pecans for garnish
Instructions
- Preheat oven to 175°C and line a muffin tin with cupcake liners.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla.
- Whisk flour, baking powder, baking soda, and salt, then gradually mix into the wet ingredients.
- Fold in toasted pecans.
- Divide batter into liners and bake for 18-20 minutes until a toothpick comes out clean.
- Cool completely.
- Remove a small center from each cupcake and fill with caramel sauce.
- Beat butter for frosting until creamy, then add powdered sugar gradually.
- Mix in heavy cream, vanilla, and salt, beating until fluffy.
- Frost cupcakes and drizzle with caramel, then sprinkle with pecans.
Notes
- Toast pecans for deeper flavor before adding to batter.
- Use store-bought or homemade caramel sauce.
- Do not overbake to keep cupcakes moist.
- Store at room temperature for 2 days or refrigerate up to 5 days.
- Freeze unfrosted cupcakes for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420 kcal
- Sugar: 36 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
