BUTTER PECAN CUPCAKES

Carissa Cake
This time of year, I find it hard to decide whether I'm excited about fall or if summer should stay around a bit longer. Although I enjoy the cooler weather, I miss the fresh berries and other fruits. It is comforting to know that pumpkin and cinnamon are just around the corner. Even though nuts are great all year, butter pecan ice cream is delicious in the summer, and cinnamon-covered nuts are perfect for fall and winter. These cupcakes are full of toasted butter pecans and a hint of cinnamon to celebrate the transition to autumn. These cupcakes are a wonderful way to preserve summer for a while, welcoming fall subtly. A new favorite is the vanilla cupcake base. To enhance the flavors of the pecans, it's made with brown and regular sugar. The addition of sour cream makes them super moist, which I love. Pecans are added to the cupcakes by mixing a little butter with brown sugar. They are then toasted after being tossed. Pecans can be added to cupcakes even if they aren't toasted. However, toasting the pecans brings out their flavor and softens them, which is great for cupcakes. Naturally, the frosting is my favorite part. The frosting is buttery and complements the pecans perfectly. It also has a little cinnamon. It's not overpowering, but it's there. The cinnamon perfectly complements the cupcakes' nutty flavors. The final cupcakes were a hit! The pecans are a good addition, but not too much. The cupcakes are light and fluffy, with lots of flavors. They are so delicious that you could eat them all at once! They were a favorite of many of my taste-testers!

BUTTER PECAN CUPCAKES

These moist vanilla cupcakes are topped with toasted butter pecans and cinnamon buttercream frosting.

INGREDIENTS

  • 1 Cup finely chopped Pecans
  • 2 tablespoons salted Butter, melted
  • 1 cup light brown sugar
Cupcakes
  • 6 tablespoons unsalted Butter, Room Temperature
  • 6 tablespoons sugar
  • 6 tablespoons brown sugar, loosely packed
  • 1/4 cup sour cream
  • 1 1/2 teaspoons vanilla Extract
  • 1 egg
  • 1 white
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1/4 cup milk
  • 2 tablespoons water
  • 3/4 cup Toasted Pecans, as shown above
Frosting:
  • 1 cup unsalted Butter
  • 4 cups Powdered Sugar
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon cinnamon
  • Salt a pinch
  • 3-4 tablespoons of water or milk

INSTRUCTIONS

Preheat the oven to 350°F (176°C) to toast the pecans. Use parchment paper or a silicon baking mat to line a cookie sheet.
  1. Mix the brown sugar, pecans, and Butter in a medium-sized bowl. Toss to coat.
  2. Place the pecans on a cookie sheet. Bake for about 5-7 minutes or until golden brown.
  3. To cool, set pecans aside.
  4. Preheat the oven to 350°F (176°C) for the cupcake batter.
  5. Mix the Butter and sugars in a large bowl until light and fluffy. This should take about 3-4 minutes. Don't skimp on creaming.
  6. Mix the vanilla extract and sour cream until they are well combined.
  7. Mix the egg white and yolk one at a while until well combined. Make sure to scrape the sides of your bowl until all ingredients are fully incorporated.
  8. Mix the dry ingredients in a separate bowl. Next, combine the milk with water in a small measuring glass.
  9. Mix half the dry ingredients into the batter. Mix in the milk mixture. Mix in the remaining dry ingredients. Make sure to scrape the sides of your bowl until all ingredients are well combined.
  10. Mix in the toasted pecans. Keep the rest of the pecans for later.
  11. Bake the cupcake liners until they are 3/4 full.
  12. Allow cupcakes to cool in the oven for 2 to 3 minutes. Then, transfer them to a cooling rack for further cooling.
  13. Make the frosting by beating the Butter in a large bowl until smooth.
  14. Mix in about half the powdered sugar until well combined.
  15. Mix the vanilla extract, cinnamon, salt, and 1 to 2 tablespoons of milk or water until well combined.
  16. Mix in the rest of the powdered sugar until well combined.
  17. Add more water or milk as necessary to get the perfect frosting consistency.
  18. Spread the frosting on the cupcakes and then top with the rest of the toasted pecans.
 

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