Maple Butter Pecan Cupcakes are a delightful treat that perfectly combines the rich flavors of maple syrup and buttery pecans. These moist and fluffy cupcakes are topped with a creamy maple buttercream frosting, making them an ideal dessert for any occasion, from birthdays to holiday gatherings. With their unique flavor profile and appealing presentation, these cupcakes are sure to impress your family and friends. Follow this step-by-step guide to create your own batch of these irresistible Maple Butter Pecan Cupcakes!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1/3 cup pure maple syrup
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chopped pecans, toasted
For the Maple Buttercream Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk (as needed)
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
Step 2: Prepare the Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the maple syrup and milk until combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Step 4: Fold in Pecans
Gently fold in the toasted pecans into the batter, ensuring they are evenly distributed.
Step 5: Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Maple Buttercream Frosting
While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the maple syrup and vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach the desired consistency.
Step 7: Frost the Cupcakes
Once the cupcakes are completely cool, use a piping bag or a knife to frost each cupcake generously with the maple buttercream. You can garnish with additional chopped pecans if desired.
FAQs
Can I use a different type of nut in this recipe?
Yes, you can substitute pecans with walnuts or almonds if you prefer a different flavor or texture.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the best results.
How should I store leftover cupcakes?
Store leftover Maple Butter Pecan Cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in an airtight container. Thaw before frosting and serving.
What can I substitute for maple syrup?
If you don’t have maple syrup, you can use honey or agave nectar, but the flavor will differ slightly.