Maple Pecan Cupcakes with Butter Pecan Buttercream Frosting

Introduction

These cupcakes capture the essence of a cozy autumn day in every bite. The tender, maple-kissed crumb is studded with buttery pecans, all topped with a supremely rich and nutty buttercream. You get a perfect harmony of sweet, salty, and toasted flavors in one elegant package.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 cupcakes

Ingredients

1 ½ cups all-purpose flour
¾ cup finely crushed pecans
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
½ cup pure maple syrup
½ cup unsalted butter (room temperature)
2 large eggs (room temperature)
½ teaspoon vanilla extract
2/3 cup whole milk
1 cup roughly chopped pecans
1 cup + 2 tablespoons unsalted butter (room temperature)
1 cup roughly chopped pecans
Pinch salt
3 cups powdered sugar
1 tablespoon + 1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with 16 cupcake liners.
In a medium bowl, whisk together the all-purpose flour, ¾ cup finely crushed pecans, baking powder, baking soda, and ½ teaspoon salt. Set aside.
In a large bowl, use an electric mixer to cream together ½ cup sugar, ½ cup pure maple syrup, and ½ cup unsalted butter until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, followed by the ½ teaspoon vanilla extract, scraping down the bowl as needed.
With the mixer on low, add about a third of the flour mixture, then half of the milk. Repeat, ending with the final third of the flour mixture. Mix until just combined.
Gently fold in 1 cup of the roughly chopped pecans.
Divide the batter evenly among the prepared liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the frosting: In a clean, large bowl, beat the remaining 1 cup + 2 tablespoons of unsalted butter with a pinch of salt until very smooth and creamy, about 3 minutes.
Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated, then on high for 1 minute.
Add the remaining 1 tablespoon + 1 teaspoon vanilla extract and beat on high speed for 3-4 minutes until the frosting is very light and fluffy.
Frost the completely cooled cupcakes using a piping bag or an offset spatula. Immediately garnish the frosting with the remaining 1 cup of roughly chopped pecans.

Variations

Mini Cupcakes: Bake as mini cupcakes for about 12-14 minutes to create a bite-sized treat perfect for parties.
Maple Drizzle: For extra maple flavor, thin a tablespoon of maple syrup with a little powdered sugar and drizzle over the frosted cupcakes.
Salted Caramel Swirl: Swirl a tablespoon of store-bought salted caramel sauce into the buttercream before piping for a decadent twist.
Cupcake Tower: Use a variety of piping tips to create different decorative frosting styles for an elegant display.

Tips for Success

Ensure all your refrigerated ingredients (butter, eggs, milk) are truly at room temperature for a smooth, well-emulsified batter and the creamiest frosting.
To finely crush pecans, pulse them in a food processor or place them in a sealed bag and crush with a rolling pin. Be careful not to process them into a paste.
For perfectly domed cupcakes, avoid over-mixing the batter once the flour is added. Mix just until no dry streaks remain.
Let the cupcakes cool completely before frosting; otherwise, the buttercream will melt and slide right off.

Storage & Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; let them sit at room temperature for 30 minutes before serving to soften the frosting. These cupcakes are best enjoyed fresh and are not typically reheated.

FAQ

Can I use pancake syrup instead of pure maple syrup?

No, pancake syrup contains artificial flavors and corn syrup, which will not provide the same depth of flavor. Pure maple syrup is essential for the best taste.

My buttercream seems too soft. How can I fix it?

If your kitchen is warm, the buttercream may be too soft. Simply place the bowl in the refrigerator for 15-20 minutes to chill the butter, then re-whip until fluffy.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes 1 day ahead. Store them unfrosted in an airtight container at room temperature. Make the frosting and assemble the day you plan to serve them.

Can I use a different type of milk?

Yes, you can substitute the whole milk with an equal amount of another milk (like 2% or a non-dairy alternative), but the richness of the crumb may be slightly affected.

Why are my pecans sinking to the bottom?

Tossing the chopped pecans in a little of the measured flour before folding them in can help coat them and prevent sinking during baking.

Can I freeze these cupcakes?

You can freeze unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap and place in a freezer bag. Thaw at room temperature before frosting. It’s not recommended to freeze frosted cupcakes.