Move over pumpkin spice, you have some competition. These Butter Pecan Cupcakes are a delicious and easy way to celebrate the flavors of fall.
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.
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.
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.
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.)
Let’s whip some up!
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.
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.
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:
Makes 24 cupcakes
Here's what you will need:
3 tablespoons unsalted butter
2 3/4 cups chopped pecans
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
1 cup milk
Butter Pecan Frosting:
8 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
6 cups confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2-3 tablespoons milk
24 pecan halves to garnish
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.