If you’re craving a dessert that perfectly blends the rich, buttery flavor of pecans with the warm, natural sweetness of maple syrup, then this Maple Pecan Cupcakes Recipe is exactly what you need. These cupcakes are tender and moist with just the right hint of nuttiness, topped off by a luxuriously creamy maple buttercream and a delightful crunch of chopped pecans. Whether you’re baking for a cozy family gathering or looking to impress your friends with a homemade treat, this recipe brings all the comfort and charm of classic fall flavors into an irresistible cupcake form.
Ingredients You’ll Need
Creating the perfect batch of Maple Pecan Cupcakes starts with simple, thoughtfully selected ingredients that each contribute to the final texture, sweetness, and nutty character of the cupcakes. From the flour that creates a tender crumb to the pure maple syrup that adds a distinct depth of flavor, every item has an essential role.
- 1 1/4 cups all-purpose flour: The base of your cupcake batter, providing structure and softness.
- 1 teaspoon baking powder: Helps the cupcakes rise beautifully and become light and fluffy.
- 1/4 teaspoon salt: Balances sweetness and enhances the overall flavor.
- 1/2 cup unsalted butter, softened (for batter): Adds richness and ensures a moist cupcake.
- 1/2 cup granulated sugar: Contributes sweetness and a light texture.
- 1/4 cup brown sugar, packed: Brings a touch of caramel flavor and moisture.
- 2 large eggs: Bind ingredients together while adding moisture and richness.
- 1 teaspoon vanilla extract: Enhances the cupcakes’ flavor with a warm, aromatic note.
- 1/2 cup pure maple syrup: The star sweetener that imparts that lovely, natural maple taste.
- 1/4 cup milk or buttermilk: Keeps the batter tender and helps balance flavors.
- 1/2 cup chopped pecans: Offers a delightful crunch and nutty character throughout the cupcake.
- 1/2 cup unsalted butter, softened (for frosting): Creates a creamy texture for the buttercream.
- 3 cups powdered sugar: Sweetens and thickens the buttercream frosting.
- 1/4 cup pure maple syrup: Infuses the frosting with irresistible maple flavor.
- 1-2 tablespoons heavy cream or milk: Adjusts the frosting’s consistency to your liking.
- 1/2 teaspoon vanilla extract (optional): Adds extra depth to the frosting’s flavor.
- Extra chopped pecans for garnish: For that finishing touch and added crunch.
How to Make Maple Pecan Cupcakes Recipe
Step 1: Preheat the Oven
Start by heating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, so your cupcakes are easy to remove and perfectly shaped when baked.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This dry base will ensure your cupcakes rise properly and have just the right texture.
Step 3: Cream the Butter and Sugars
Using a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step is crucial to incorporate air, which results in soft and tender cupcakes. Next, add the eggs one by one, mixing well after each addition to create a smooth batter. Stir in the vanilla extract and pure maple syrup, which bring essential warmth and sweetness to the cupcake.
Step 4: Combine the Ingredients
Gradually add your dry ingredients to the wet mixture, alternating with milk to keep the batter balanced and moist. Be careful not to overmix — just combine until smooth, then gently fold in the chopped pecans to add that irresistible nutty crunch throughout every bite.
Step 5: Fill the Cupcake Liners
Divide the batter evenly among the lined muffin cups, filling each about two-thirds full. This gives your cupcakes enough room to rise without spilling over.
Step 6: Bake the Cupcakes
Bake your cupcakes in the preheated oven for 18 to 20 minutes. You’ll know they are done when a toothpick inserted in the center comes out clean. After baking, let them cool in the pan for about 5 minutes before moving them to a wire rack to cool completely. This keeps them moist and prevents sogginess under the frosting.
Step 7: Make the Maple Buttercream
While the cupcakes cool, whip up a luscious maple buttercream. Beat the softened butter until creamy, then gradually add powdered sugar, mixing well after each addition until the frosting is smooth and fluffy. Stir in maple syrup and vanilla extract for that signature taste. If the frosting feels too thick, add 1 to 2 tablespoons of heavy cream or milk to achieve a perfectly spreadable consistency.
Step 8: Frost the Cupcakes and Garnish
Once completely cooled, generously frost each cupcake with your maple buttercream using a piping bag or a spatula, whichever you prefer. Sprinkle extra chopped pecans on top to add a satisfying crunch and make those cupcakes look absolutely irresistible.
How to Serve Maple Pecan Cupcakes Recipe
Garnishes
A sprinkle of extra chopped pecans is a must for that added texture and visual appeal, and if you’re feeling fancy, a light drizzle of maple syrup over the frosted cupcakes can add a glossy finish and a hint of extra sweetness.
Side Dishes
Maple Pecan Cupcakes pair wonderfully with a simple cup of hot coffee or a spiced chai tea, making for a cozy treat. For a brunch spread, serve these alongside fresh fruit or a creamy yogurt parfait to balance flavors and textures.
Creative Ways to Present
Try presenting these cupcakes on a rustic wooden board adorned with whole pecans and small bowls of maple syrup for guests to drizzle themselves. You can also pipe the frosting in elegant swirls and add edible gold leaf or cinnamon dusting for an extra touch of sophistication at any occasion.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer freshness, keep them refrigerated; just allow them to come to room temperature before serving to regain their softness.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 3 months. When ready to enjoy, thaw at room temperature and then frost as usual. Alternatively, freeze frosted cupcakes on a tray first, then transfer to a container to prevent squished frosting.
Reheating
If you prefer your cupcakes warm, gently reheat them in the microwave for about 10 seconds or pop them in a low oven at 300°F (150°C) for 5 minutes. Be cautious not to overheat, or you might lose the delicate crumb texture.
FAQs
Can I substitute the pecans with another nut?
Absolutely! Walnuts or almonds work particularly well if you’re not a pecan fan. Just be sure to chop them finely to maintain the cupcake’s tender texture.
Is it necessary to use pure maple syrup?
For the authentic flavor this recipe celebrates, pure maple syrup is best. It adds a natural sweetness and depth than artificial syrup simply can’t match.
Can I make these cupcakes dairy-free?
Yes, substitute the butter with a high-quality dairy-free margarine and use almond milk or another plant-based milk in place of regular milk. The flavors will still shine beautifully!
How far in advance can I make the cupcakes?
You can bake the cupcakes and make the frosting a day ahead. Assemble and frost them on the day you wish to serve for the freshest taste and appearance.
Can I double the recipe for a larger batch?
Definitely! This recipe scales up well, so just double all ingredients and bake in two muffin tins or batches as needed.
Final Thoughts
There’s something truly special about a cupcake that combines the comforting sweetness of maple syrup and the satisfying crunch of pecans. This Maple Pecan Cupcakes Recipe is a wonderful way to bring those flavors to life in a charming, shareable form. I can’t wait for you to try making these at home—you’ll find they quickly become a beloved favorite to bake again and again!
Print
Maple Pecan Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Maple Pecan Cupcakes combine the rich, sweet flavor of pure maple syrup with crunchy pecans for a delightful treat. Moist and tender cupcakes are topped with a luscious maple buttercream frosting and garnished with extra pecans for added texture and taste. Perfect for special occasions or any time you want a cozy, comforting dessert.
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pure maple syrup
- 1/4 cup milk or buttermilk
- 1/2 cup chopped pecans (plus extra for garnish)
Maple Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup pure maple syrup
- 1–2 tablespoons heavy cream or milk (for consistency)
- 1/2 teaspoon vanilla extract (optional)
- Extra chopped pecans for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing thoroughly after each addition. Next, stir in the vanilla extract and pure maple syrup until fully combined.
- Combine the Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk or buttermilk. Mix just until everything is combined to avoid overmixing. Finally, fold in the chopped pecans to distribute them evenly throughout the batter.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. After baking, let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the Maple Buttercream: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, about one cup at a time, mixing well after each addition until the frosting is smooth and fluffy. Stir in the pure maple syrup and vanilla extract if using. If the frosting is too thick, add 1-2 tablespoons of heavy cream or milk to achieve the desired consistency.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the maple buttercream using a piping bag or a spatula.
- Garnish and Serve: Garnish the frosted cupcakes with extra chopped pecans for a crunchy finish. Serve and enjoy these delicious maple pecan cupcakes!
Notes
- Use high-quality pure maple syrup for the best flavor in both the batter and frosting.
- You can substitute buttermilk with regular milk or a milk alternative if preferred.
- The frosting consistency can be adjusted with heavy cream or milk to make it easier to pipe or spread.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- To toast pecans for enhanced flavor, lightly toast them in a dry skillet over medium heat for 3-5 minutes before chopping.
