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
Scale
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.
