Butter Pecan Cupcakes

These Butter Pecan Cupcakes are a holiday favorite! Made with a soft and buttery base, these cupcakes are topped with a rich brown sugar cream cheese frosting and finished with toasted pecans for the perfect balance of sweetness and crunch. A delicious treat for any festive occasion!

Ingredients:
For the Butter Pecan Cupcakes

1 1/8 cups butter (softened), divided
2 cups chopped pecans
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup whole milk

For the Brown Sugar Cream Cheese Frosting

8 oz cream cheese (room temperature)
3/4 cup unsalted butter (room temperature)
3/4 cup dark brown sugar
1 tsp cinnamon
3 cups powdered sugar
2/3 cup toasted, chopped pecans (for garnish)

Directions:

For the Butter Pecan Cupcakes:
- Preheat oven to 350°F. Line a cupcake pan with liners.
- Toast chopped pecans in a skillet with 2 tbsp butter over medium heat for 4-5 minutes. Set aside.
- In an electric mixer, cream together 1 cup butter and granulated sugar until fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla.
- In a separate bowl, combine all-purpose flour, cake flour, baking powder, salt, and cinnamon. Add alternately with milk to the mixer.
- Fold in toasted pecans, fill cupcake liners 2/3 full, and bake for 21-23 minutes. Allow to cool completely.
For the Brown Sugar Cream Cheese Frosting:
- In a mixer, beat together cream cheese and butter until fluffy.
- Add brown sugar and cinnamon, and cream for 3-4 minutes.
- Gradually add powdered sugar, 1 cup at a time, until desired consistency is achieved.
- Pipe frosting onto cooled cupcakes and garnish with toasted pecans or candied pecans.

Notes: These pecan pie cupcakes are a perfect addition to any holiday dessert spread! Garnish with toasted or candied pecans for extra flavor and texture.

Total Time: 53 minutes
Yield: 36 cupcakes

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