Description
Rich, nutty butter pecan cupcakes topped with silky caramel buttercream — soft, buttery, and full of toasted pecan flavor with a decadent caramel finish!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup sour cream
- 1 cup chopped pecans, toasted
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- ⅓ cup caramel sauce (homemade or store-bought)
- 1 tsp vanilla extract
- Pinch of salt
- 2–3 Tbsp heavy cream (as needed for texture)
- Optional: extra chopped pecans and caramel drizzle for topping
Instructions
- Preheat oven to 350°F (177°C). Spread pecans on a baking sheet and toast for 5–7 minutes, until fragrant. Let cool completely before adding to the batter.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugars together until creamy (about 2–3 minutes). Add eggs and vanilla, mixing until smooth. Alternate adding dry ingredients with buttermilk and sour cream, mixing just until combined. Fold in cooled pecans.
- Line a 12-cup muffin pan with liners. Divide batter evenly, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- To make the caramel buttercream, beat butter until fluffy. Gradually add powdered sugar, mixing on low speed. Add caramel sauce, vanilla, and salt. Beat on medium-high for 3 minutes, adding cream as needed until smooth and spreadable.
- Frost cooled cupcakes generously. Drizzle with caramel sauce and sprinkle with chopped pecans for garnish. Enjoy!
Notes
Store cupcakes covered at room temperature for up to 2 days or refrigerate for up to 5. Let them come to room temperature before serving for the best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 36g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg