Description
Indulge in the warm, cozy flavors of fall with these delightful Maple Pecan Cupcakes. Perfectly spiced cake topped with a rich maple buttercream and crunchy toasted pecans, they’re a seasonal treat you won’t want to miss!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup pure maple syrup
- ½ cup chopped pecans, toasted
- For the Maple Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup pure maple syrup
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
- ¼ cup chopped pecans, toasted (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk and maple syrup.
- Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Fold in the ½ cup of toasted chopped pecans.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- For the Maple Buttercream: In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the maple syrup and milk, until smooth and creamy. Beat in the vanilla extract and salt.
- Once the cupcakes are completely cool, frost them generously with the maple buttercream.
- Garnish with the remaining toasted chopped pecans.
Notes
- To toast pecans: Spread chopped pecans on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Let cool before using.
- Ensure your buttermilk is at room temperature for best results. If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of white vinegar or lemon juice with enough milk to equal ½ cup, then letting it sit for 5-10 minutes.
- For a stronger maple flavor, you can add a tablespoon of maple extract to the buttercream.
- Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: PT25M
- Cook Time: PT20M
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 35g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg