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
Scale
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.
