Wednesday, November 9, 2011

Butter Pecan Cupcakes

I was asked to make some Butter Pecan Cupcakes this summer, and while I had never had a Butter Pecan Cake before, it sounded like something I would love to try!

These cupcakes turned out delicious! They are definitely up there in my top 5 favourite cupcakes. The browned butter, toasted pecans, and not-to-sweet vanilla cake base are amazing when all combined.

These were topped with a swiss meringue buttercream and extra toasted pecans. The buttery flavour of this buttercream is the perfect finish to these cupcakes. 

I have a huge bag of pecans just waiting to be toasted up and folded into this batter :)

The original recipe was found on and makes a 3-layer 9 inch cake. I make about 3 dozen cupcakes from this recipe.

Butter Pecan Cupcakes

  • 1 1/4 cups butter
  • 2 cups chopped pecans
  • 3 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 2 tsp vanilla
  1. Preheat the oven to 350 F and line your muffin pans with cupcake liners
  2. Melt 1/4 cup butter in a skillet over medium heat. Add the pecans and brown the butter and pecans for about 15 minutes, stirring occasionally, until fragrant. Remove from heat and set aside
  3. In a large bowl whisk together the flour, baking powder, and salt
  4. In a second large bowl cream together the butter and sugar until light and fluffy
  5. Add the eggs two at a time to the butter/sugar, mixing well after each addition
  6. Add half of the flour mixture and mix well
  7. Add the milk and vanilla, again mixing well
  8. Mix in the rest of the flour and then fold in the pecans
  9. Bake for 18 - 22 minutes, or until a toothpick comes out clean when inserted into a cupcake
  10. Let cool before frosting (I frosted these with a swiss meringue buttercream, and topped them with some extra toasted pecans)

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