If you’re on the hunt for a dessert that perfectly blends cozy fall flavors with a tender crumb and rich, indulgent frosting, this Maple Pecan Cupcakes Recipe will become your new favorite. Each cupcake bursts with buttery pecans and the warm sweetness of pure maple syrup, while the silky maple frosting on top adds an irresistible finishing touch. These cupcakes bring together simple, wholesome ingredients to create a treat that feels as special as it tastes, perfect for sharing with loved ones or savoring all by yourself.
Ingredients You’ll Need
Before you dive into baking, let’s talk about the magic behind these cupcakes. The ingredients are straightforward and thoughtfully chosen, each playing a crucial role to deliver the perfect balance of moist texture, nutty crunch, and rich sweetness.
- All-purpose flour: The foundation providing structure and tenderness to your cupcakes.
- Baking powder and baking soda: These leavening agents help your cupcakes rise light and fluffy.
- Salt: Enhances all the flavors, balancing the sweetness.
- Unsalted butter: Adds richness and moisture, both in the batter and in the frosting.
- Brown and granulated sugars: Brown sugar brings depth with its molasses notes while granulated sugar keeps the crumb light.
- Eggs: Essential for binding ingredients and contributing to the moist texture.
- Pure maple syrup: The star! It infuses the cupcakes with authentic, warm sweetness.
- Vanilla extract: Enhances flavor complexity and rounds out the sweetness.
- Sour cream or Greek yogurt: Adds tang and tenderness, making the crumb irresistible.
- Chopped pecans: Provide delightful crunch and nuttiness throughout the cake.
- Powdered sugar: For a smooth, sweet maple frosting that’s just right.
- Milk or cream: Helps achieve the perfect frosting consistency.
- Pinch of salt (for frosting): Balances the sweetness of the frosting for a gourmet touch.
How to Make Maple Pecan Cupcakes Recipe
Step 1: Prep the Dry Ingredients
Begin by preheating your oven to 350°F and lining a 12-cup muffin tin with colorful liners for easy cleanup and a pretty presentation. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl to make sure everything is evenly combined. This step ensures your cupcakes will rise beautifully and have a consistent texture.
Step 2: Cream Butter and Sugars
In a large bowl, cream the softened butter with brown and granulated sugars until light and fluffy. This process incorporates air, which creates a tender and airy crumb. It’s a simple step but absolutely crucial for texture — don’t rush it!
Step 3: Add Eggs, Maple Syrup, and Vanilla
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Then, pour in the maple syrup and vanilla extract, stirring until everything is smooth and fragrant. This combination brings warmth and complexity to the cupcakes’ flavor.
Step 4: Incorporate Sour Cream and Dry Mix
Stir in the sour cream (or Greek yogurt if you prefer) to keep the cake moist and tender. Gradually fold in the dry ingredients just until combined—overmixing can make cupcakes tough, so keep it gentle. Lastly, fold in the chopped pecans for that signature nutty burst in every bite.
Step 5: Bake the Cupcakes
Divide the batter evenly across the cupcake liners, filling each about three-quarters full to allow room for rising. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Once baked, transfer cupcakes to a wire rack and cool completely before frosting. Patience here pays off since frosting warm cupcakes can cause it to melt.
Step 6: Make the Maple Frosting
While cupcakes cool, whip up the maple frosting. Beat softened butter until creamy, then gradually add powdered sugar for sweetness and structure. Next, mix in pure maple syrup, vanilla extract, milk or cream, and a pinch of salt to balance flavors. Beat until light, fluffy, and perfectly spreadable.
Step 7: Frost and Top
Generously pipe or spread the frosting onto each cooled cupcake. Finish by sprinkling toasted pecans on top, adding a toasty crunch and an elegant look that makes these cupcakes completely irresistible.
How to Serve Maple Pecan Cupcakes Recipe
Garnishes
While toasted pecans on top are traditional and perfect, you could also sprinkle a light dusting of cinnamon or drizzle a bit of extra maple syrup to enhance their festive charm. A small edible flower or a touch of edible gold dust can elevate their presentation for special occasions.
Side Dishes
These cupcakes pair wonderfully with a simple cup of coffee or a warm chai latte to complement the maple’s warm spice notes. For a brunch spread, set them alongside fresh fruit and creamy yogurt for a balanced treat that feels both indulgent and fresh.
Creative Ways to Present
Try serving these cupcakes in rustic wooden boxes lined with parchment paper for an autumn-inspired picnic vibe. If you want to get playful, slice cupcakes horizontally and add a layer of maple cream cheese filling in the middle for an extra-special treat. They’re just as delightful wrapped up as gifts for friends and family, too!
Make Ahead and Storage
Storing Leftovers
Keep your cupcakes fresh by storing them in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to 5 days to maintain freshness without compromising texture or flavor.
Freezing
If you want to bake ahead, frost-free cupcakes freeze best. Flash freeze the cooled cupcakes on a baking sheet, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge, then frost before serving for a fresh-baked taste anytime.
Reheating
To warm cupcakes without melting the frosting, remove frosting if possible and microwave the cupcake base alone for 10–15 seconds. Replace frosting after warming, or enjoy chilled for a delightful texture contrast. This little extra step ensures every bite is just right.
FAQs
Can I substitute the pecans with another nut?
Absolutely! Walnuts or almonds work well, though they’ll slightly change the flavor profile. Toasting any nut before folding in will bring out their best flavor and add a satisfying crunch.
What if I don’t have sour cream or Greek yogurt?
You can swap with the same amount of buttermilk or even whole milk with a teaspoon of lemon juice added. The goal is to maintain the moisture and slight tang that keeps these cupcakes tender.
Is it possible to make these cupcakes dairy-free?
Yes! Use dairy-free butter and substitute sour cream with coconut yogurt or a similar alternative. Just make sure your maple syrup is pure and vegan friendly—most are, but it’s good to double-check.
Can I use artificial maple flavor instead of pure maple syrup?
While artificial flavoring is an option in a pinch, pure maple syrup delivers a much richer, layered sweetness that is essential to this recipe’s signature taste. If you want the best flavor, use real maple syrup.
How long do these cupcakes stay fresh once frosted?
Once frosted, cupcakes are best eaten within 2 days if kept at room temperature or up to 5 days refrigerated. The frosting might soften over time, so chill if storing longer for the best texture.
Final Thoughts
With its heavenly combination of maple syrup, toasted pecans, and creamy maple frosting, this Maple Pecan Cupcakes Recipe is a true crowd-pleaser that feels both cozy and elegant. Whether it’s a festive occasion or just a sweet moment to treat yourself, these cupcakes deliver comfort in every bite. I can’t wait for you to make them your own and enjoy the warm, nutty goodness that only maple and pecans can provide.
Print
Maple Pecan Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the rich, nutty flavors of these Maple Pecan Cupcakes, featuring moist cupcakes infused with pure maple syrup and chopped pecans, topped with a creamy maple frosting and toasted pecan garnish. Perfect for fall gatherings or any time you crave a sweet, comforting treat.
Ingredients
For the cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- ½ cup chopped pecans
For the maple frosting:
- ½ cup unsalted butter, softened
- 2½ cups powdered sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon milk or cream
- ½ teaspoon vanilla extract
- pinch of salt
For topping:
- ¼ cup chopped or whole toasted pecans
Instructions
- Preheat and prepare: Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean-up.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream butter and sugars: In a large bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add eggs and flavorings: Beat in the eggs one at a time to incorporate air, then add pure maple syrup and vanilla extract, mixing until the batter is smooth and well combined.
- Incorporate sour cream: Stir in the sour cream or plain Greek yogurt, which adds moisture and tenderness to the cupcakes.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen cupcakes.
- Fold in pecans: Carefully fold in the chopped pecans to distribute the nuts evenly without crushing them.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean, signaling doneness.
- Cool cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare frosting: Beat the softened butter until creamy, then gradually add powdered sugar, mixing until smooth. Add maple syrup, vanilla extract, milk or cream, and a pinch of salt; beat until the frosting is fluffy and well combined.
- Frost and garnish: Pipe or spread the maple frosting onto the cooled cupcakes and top each with chopped or whole toasted pecans for an extra crunchy finish.
Notes
- Toast pecans before folding them into the batter to enhance their flavor.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
