Description
Butter pecan cupcakes with caramel filling offer the perfect balance of cozy and decadent. Roasted pecans add a nutty crunch, while a silky caramel surprise tucked inside a soft, buttery cupcake delivers comfort in every bite. This treat is ideal for family gatherings, special celebrations, or simply indulging in a sweet, flavorful dessert.
Ingredients
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For the Cupcakes:
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1 cup unsalted butter, softened
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1 cup brown sugar
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2 large eggs
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2 1/2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 cup buttermilk
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1 tsp vanilla extract
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1 cup toasted pecans, chopped
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For the Caramel Filling:
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1 cup granulated sugar
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1/2 cup unsalted butter
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1/2 cup heavy cream
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Pinch of salt (optional)
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For Frosting:
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1 cup salted caramel buttercream, cream cheese frosting, or whipped buttercream (your choice)
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Instructions
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Toast the Pecans: Place chopped pecans in a dry pan over medium heat and stir for 3–5 minutes until fragrant. Let them cool.
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Make the Cupcake Batter: In a large bowl, beat softened butter and brown sugar until creamy. Add eggs one at a time, mixing after each. Stir in vanilla extract.
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Mix the Dry Ingredients: In a separate bowl, mix the flour, baking powder, baking soda, and salt.
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Combine Wet and Dry Ingredients: Gradually add the dry mix to the wet mixture, alternating with buttermilk. Stir gently until combined.
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Fold in Pecans: Gently fold in the toasted pecans.
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Fill Cupcake Liners: Fill each cupcake liner 2/3 full with batter.
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Bake: Bake at 350°F (175°C) for 18–22 minutes or until a toothpick comes out clean.
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Make the Caramel Filling: In a saucepan, melt sugar over medium heat until golden. Add butter, stir until melted, then pour in heavy cream. Stir until smooth and thick. Let it cool.
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Fill Cupcakes: Once cupcakes are cool, scoop out a small hole in the center and fill with caramel.
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Frost and Decorate: Frost the cupcakes with your choice of frosting, and garnish with chopped pecans or extra caramel drizzle.
Notes
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To make the cupcakes gluten-free, use a gluten-free flour blend.
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For a dairy-free version, substitute almond milk and coconut cream in the caramel filling.
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Store cupcakes in an airtight container for up to 5 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American