Butter Pecan Cupcakes

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Move over pumpkin spice, you have some competition. These Butter Pecan Cupcakes are a delicious and easy dessert to celebrate the flavors of fall.

These Butter Pecan Cupcakes are loaded with toasted pecans making them the perfect fall treat.

Butter Pecan Cupcakes:

This fall I’ve been extremely fortunate to team up with so many outstanding bloggers to share dozens of recipes, decor ideas, and more. (Remember my kitchen and dining room tour from last week? Wasn’t that fun?) Today I’m back with another little Fall Blog Hop.

On Monday, Layla from The Lettered Cottage shared her fall mantel. Yesterday, Beth from Home Stories A to Z set up an autumn tablescape. Today, I’m sharing a tasty recipe (and my Fall Recipe Cards). Then on Thursday, Lucy from Craftberry Bush is whipping up a fall craft. Finally, on Friday, Rachel from Shades of Blue Interiors is wrapping everything up with more fall-inspired decor. It’s a spectacular week. Be sure to check everyone out today or pop back in on Friday when I’ll have everyone linked up.

First things first; Butter Pecan Cupcakes.

These Butter Pecan Cupcakes are loaded with toasted pecans making them the perfect fall treat.
These Butter Pecan Cupcakes are loaded with toasted pecans making them the perfect fall treat.

When I was growing up, my Mom would always order butter pecan ice cream whenever we’d go out for ice cream. I remember giving her the stink eye because I thought, “Why in the world would anyone want that flavor?” However, sometime in my 20s, I tasted butter pecan Ice cream and totally fell in love with the flavor. It all made sense. My mom really did (and does) have great taste.

They say as you mature, so does your palette. Years ago, I shied away from any cake, cookie, muffin, or dessert that had nuts in it. Now I so appreciate the flavor and crunch that nuts give to some of my favorite recipes.

These Butter Pecan Cupcakes are loaded with toasted pecans making them the perfect fall treat.
These Butter Pecan Cupcakes are loaded with toasted pecans making them the perfect fall treat.

With all that being said, if you like butter pecan ice cream or if it’s been a few years since you’ve had it, I think you’re going to love these Butter Pecan Cupcakes.

How to make Butter Pecan Cupcakes:

Both the batter and frosting are loaded with pecans toasted in butter. They add incredible fall flavor and texture.

Fall Pumpkin-Inspired Recipe Card Free Printable #printable #recipecard #fall #pumpkin #recipe #card #printables
These Butter Pecan Cupcakes are loaded with toasted pecans making them the perfect fall treat.
These Butter Pecan Cupcakes are loaded with toasted pecans making them the perfect fall treat.
These Butter Pecan Cupcakes are loaded with toasted pecans making them the perfect fall treat.

Even if you are a “nut-in-baked-goods-hater” like I was, you might just sing a different tune after trying these cupcakes. Plus, we probably all need a break from pumpkin-everything this time of year. (Unless you’re making my Pumpkin Pan Pie; then please carry on.)

These Butter Pecan Cupcakes are loaded with toasted pecans making them the perfect fall treat.

Let’s whip some up!

These Butter Pecan Cupcakes are loaded with toasted pecans making them the perfect fall treat.
These Butter Pecan Cupcakes are loaded with toasted pecans making them the perfect fall treat.

Yes, everything is from scratch, and I wouldn’t have it any other way for this recipe. It’s really not much harder, and the results will speak for themselves.

2017 Fall Pumpkin-Inspired Recipe Card Free Printable | Inspired by Charm

As I shared this recipe, you may have also noticed a new recipe card here and there. I’m so excited to present the 2017 Fall Recipe Card! These recipe cards are my little gift to you. The download is free so you can print as many as you like.

For more details on these recipe cards and to access the free download, click here.

2017 Fall Pumpkin-Inspired Recipe Card Free Printable | Inspired by Charm


These Butter Pecan Cupcakes are loaded with toasted pecans making them the perfect fall treat.

To recap, I gave you a recipe for some amazing Butter Pecan Cupcakes. I shared my new fall recipe cards. And, I also let you know about a little seasonal blog hop to follow. These ladies are super talented, so I hope you’ll check them out. I’ll update all of the links on Friday to make everything easy to find.

Hope your week is going well!

Butter Pecan Cupcake Recipe:

These Butter Pecan Cupcakes are loaded with toasted pecans making them the perfect fall treat. #butterpecan #cupcake #recipe #pecan #cupcakes #dessert #cake

Butter Pecan Cupcakes

Move over pumpkin spice, you have some competition. These Butter Pecan Cupcakes are a delicious and easy dessert to celebrate the flavors of fall.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: butter pecan, cake, cupcakes, dessert
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24
Calories: 512kcal

Ingredients

Butter Pecan Frosting:

Instructions

  • Begin by preheating your oven to 350 degrees F. Line two muffin pans with paper liners; set aside. In a skillet, heat 3 tablespoons of butter over medium heat. Add the chopped pecans and cook 5-6 minutes until toasted. Allow the pecans to cool.
  • In the meantime, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Then, with a mixer, cream together 1 cup butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape the bowl down when needed. Beat in the vanilla. Mix in the dry ingredients, alternating with the milk. Beat until just combined. Fold in 2 cups of the pecans and save the remainder for the frosting.
  • Scoop the batter evenly into the prepared muffin tins. Bake for 18-20 minutes or until a toothpick inserted near the center of a cupcake comes out clean. Remove the cupcakes from the pan and allow to cool on a wire rack.
  • Meanwhile, prepare the Butter Pecan Frosting. With a mixer, beat the cream cheese and butter together 5-6 minutes until light and fluffy. Slowly add the confectioners’ sugar, 1 cup at a time, mixing in between. Beat in the vanilla and salt. Add enough milk to achieve a smooth consistency. Fold in the remaining 3/4 cup pecans. Spread the frosting on the cupcakes with a spatula and top with a pecan half.

Nutrition

Calories: 512kcal | Carbohydrates: 61g | Protein: 5g | Fat: 29g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 157mg | Potassium: 113mg | Fiber: 2g | Sugar: 48g | Vitamin A: 665IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

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16 Comments

  1. I made these and they are sooooo good! They definitely make more than 24 cupcakes so I also made a mini cake. My question is should they be refrigerated of serving the next day?

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  3. I love butter. pecan ice cream and these cupcakes sound and look wonderful. I’ll toast the pecan halves for the tops because one can never have too many toasted pecans,