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Perfect Maple Pecan Cupcakes with Brown Butter Frosting

maple pecan cupcakes - featured image
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These tender maple pecan cupcakes are topped with a nutty brown butter frosting, creating a perfect fall dessert that’s both special and approachable.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) pure maple syrup
  • ½ cup (120ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (55g) pecans, finely chopped and toasted
  • 1 cup (226g) unsalted butter (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)
  • ¼ cup (30g) pecans, finely chopped, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Toast the pecans: Spread the chopped pecans on a baking sheet and toast for 5-7 minutes, shaking the pan halfway through. Let them cool completely.
  3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes, until light and fluffy. Scrape down the sides of the bowl.
  5. Add the eggs one at a time: Beat in each egg on medium speed until fully incorporated, about 30 seconds per egg.
  6. Mix in the maple syrup and vanilla: Add the maple syrup and vanilla extract, then beat on low speed until combined.
  7. Alternate adding dry ingredients and milk: With the mixer on low, add one-third of the flour mixture, then half of the milk. Repeat, ending with the final third of flour. Mix just until no streaks of flour remain.
  8. Fold in the toasted pecans: Use a rubber spatula to gently fold the chopped pecans into the batter.
  9. Fill the liners: Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  10. Bake for 18-22 minutes: Rotate the pan halfway through. The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Cool completely: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  12. Make the brown butter frosting: Place the 1 cup of butter in a light-colored saucepan over medium heat. Melt it completely, then continue cooking, swirling the pan occasionally, until it turns amber and smells nutty (about 5-7 minutes). Pour into a heatproof bowl immediately.
  13. Chill the brown butter: Let the brown butter cool for about 15-20 minutes, then place it in the refrigerator for 30-40 minutes until it solidifies but is still soft.
  14. Beat the brown butter: Using a hand mixer or stand mixer with the paddle attachment, beat the solidified brown butter on medium speed until smooth and creamy, about 2 minutes.
  15. Add the powdered sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed. Add the heavy cream, vanilla extract, and salt. Increase to medium speed and beat for 2-3 minutes until light and fluffy.
  16. Frost the cupcakes: Fit a piping bag with a star tip and fill it with the frosting. Pipe a generous swirl onto each cooled cupcake. Sprinkle the reserved chopped pecans on top.

Notes

Don’t overbake; start checking at 18 minutes. Room temperature ingredients are crucial for proper emulsification. Brown butter patience is key—stay at the stove and swirl constantly. Chill the brown butter properly before beating. Toast pecans for best flavor. Pipe with confidence; refrigerate frosting if too soft.

Nutrition

Keywords: maple pecan cupcakes, brown butter frosting, fall cupcakes, maple syrup cupcakes, pecan cupcakes

Find it online: https://freshforkful.com/perfect-maple-pecan-cupcakes-with-brown-butter-frosting/