Description
Rich, buttery pecan cupcakes topped with a luscious melted caramel drizzle. These decadent treats are perfect for any occasion, combining the nutty crunch of pecans with the sweet indulgence of caramel.
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 3/4 cup chopped pecans (toasted)
Caramel Topping:
- 1/2 cup caramel candies (or homemade caramel sauce)
- 2 tablespoons heavy cream
Butter Pecan Frosting:
- 1/2 cup unsalted butter (softened)
- 1/4 cup brown sugar (packed)
- 2 cups powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pecans (optional for topping)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Make the Cupcakes:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Add half of the dry ingredients into the butter mixture, followed by the milk. Add the remaining dry ingredients, mixing until just combined. Fold in the toasted pecans.
- Divide the batter evenly among the cupcake liners and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
- Prepare the Butter Pecan Frosting:
- In a saucepan over medium heat, melt the butter and stir in the brown sugar. Cook for 1-2 minutes, then remove from heat and let cool slightly.
- In a large bowl, beat the brown sugar-butter mixture with powdered sugar, milk, and vanilla extract until smooth and creamy.
- Make the Melted Caramel:
- In a small saucepan, melt the caramel candies with the heavy cream over low heat, stirring constantly, until smooth and pourable. Set aside to cool slightly.
- Frost the Cupcakes:
- Spread or pipe the butter pecan frosting over the cooled cupcakes. Drizzle with the melted caramel sauce and sprinkle with additional chopped pecans if desired.
Notes
- Toasting the pecans beforehand enhances their flavor and adds a delicious crunch.
- If you prefer a homemade caramel sauce, you can melt sugar and butter for a richer, more intense caramel flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450
- Fat: 23g
- Carbohydrates: 55g
- Protein: 4g