Butter Pecan Cupcake Dream

Name: Butter Pecan Cupcake Dream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 cup chopped pecans, toasted; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons heavy cream; 1/2 cup chopped pecans, for topping

Highlighted under: Easy Baking Recipes

I love making these Butter Pecan Cupcakes because they embody everything I adore about dessert. The combination of buttery cake, crunchy pecans, and a dreamy frosting makes each bite unforgettable. Preparing this recipe is a delightful experience, as the aroma of toasty pecans fills my kitchen. I believe these cupcakes are perfect for any occasion, whether it's a cozy family gathering or a celebration with friends. They never fail to impress, and I can't wait for you to try them out yourself!

Created by

Anna

Last updated on 2026-02-07T14:29:28.471Z

When I first discovered the magic of butter pecan flavors, I knew I had to incorporate that into a cupcake. I experimented with different ratios of butter and flour until the texture was just right, and the result was astonishing. The cupcakes are light yet rich, making each bite feel like a gentle hug.

One of my favorite tips is to toast the pecans before adding them to the batter. This not only enhances their flavor but also adds an incredible crunch that contrasts beautifully with the softness of the cake. Trust me, your friends will be raving about these cupcakes!

Why You'll Love This Recipe
Buttery cake paired with crunchy toasted pecans
Smooth and creamy frosting that complements every bite
Perfectly moist and fluffy texture that leaves you wanting more

Creating the Perfect Cupcake Batter

When preparing the cupcake batter, the creaming process is crucial. Make sure to cream the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step incorporates air into the batter, ensuring a fluffy texture in your cupcakes. If you're short on time, you can slightly soften the butter in the microwave, but be cautious not to melt it, as this will result in a denser cupcake.

Incorporating the eggs one at a time allows for better emulsification, which provides a uniform structure to your cupcakes. Ensure you mix thoroughly after each addition, as this will help achieve a smooth batter. Pay attention to the consistency; it should flow easily but still hold a slight shape. Adding the milk gradually while mixing is key to preventing clumps and ensuring an even distribution of moisture throughout the batter.

Baking and Cooling Techniques

For perfectly baked cupcakes, it's essential to monitor the oven temperature closely. Preheating to 350°F (175°C) guarantees that the cupcakes start cooking immediately, creating that desirable rise. A good practice is to rotate your cupcake tin halfway through baking, especially if your oven tends to heat unevenly. Bake until the tops are golden brown and a toothpick inserted into the center comes out clean—this usually takes around 20-25 minutes.

After baking, allowing the cupcakes to cool in the tin for no longer than 10 minutes is important. If left too long, they might continue to cook and become dry. Transfer them to a wire rack for complete cooling. This ensures they maintain their moisture and fluffy texture, making the frosting application smoother and more appealing.

Ingredients

For the Cupcakes

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup chopped pecans, toasted

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
1/2 cup chopped pecans, for topping

Make sure all ingredients are at room temperature for the best results.

Steps

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

Make 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 vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined. Fold in the toasted pecans.

Bake the Cupcakes

Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Cool and Frost

Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. While cooling, prepare the frosting by beating together the butter, powdered sugar, vanilla, and heavy cream until smooth.

Decorate

Once the cupcakes are completely cooled, frost them generously with the prepared frosting and sprinkle the tops with chopped pecans.

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.

Pro Tips

For an extra touch, drizzle caramel sauce over each cupcake before serving.

Enhancing the Frosting

The frosting on these Butter Pecan Cupcakes is rich and creamy, which complements the nuttiness of the cake perfectly. To achieve the ideal consistency, make sure your butter is adequately softened but not melted; it should leave an indent when you press it. Mixing the frosting at medium speed for about 3-5 minutes will help incorporate air, creating that delightful fluffiness. If it's too stiff, a teaspoon of milk can help loosen it up without altering the flavor.

For an extra touch, consider adding a dash of maple extract to the frosting. This delicious addition echoes the flavors of the pecans and can elevate the overall taste profile. Just remember to start with a small amount—about 1/4 teaspoon—to prevent overpowering the natural buttery notes.

Storage and Serving Suggestions

These cupcakes can be enjoyed immediately, but if you're looking to prepare in advance, they can be stored for up to 3 days at room temperature in an airtight container. For longer storage, consider freezing them without frosting. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag. They will keep well for up to 3 months. When ready to serve, simply thaw at room temperature and frost just before serving to maintain freshness and texture.

To transform these cupcakes for special occasions, you can experiment by incorporating chocolate chips or even drizzling caramel sauce on top. Alternatively, for a different flavor profile, replace the toasted pecans with walnuts or almonds. Each nut variety offers a distinct crunch and flavor to the cupcake, keeping your dessert fresh and exciting.

Questions About Recipes

→ Can I use salted butter instead of unsalted?

Yes, just omit the additional salt in the recipe.

→ How can I toast pecans?

Spread them on a baking sheet and bake in a preheated oven at 350°F for about 5-7 minutes, stirring occasionally.

→ Can I make the frosting in advance?

Definitely! You can prepare the frosting a day ahead and store it in an airtight container in the refrigerator.

→ Are these cupcakes suitable for freezing?

Yes, you can freeze the un-frosted cupcakes for up to 3 months. Thaw at room temperature before frosting.