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Pecan Caramel Cupcakes Recipe

Pecan Caramel Cupcakes Recipe
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★★★★★

4.9 from 13 reviews

Delight in these rich and moist Pecan Caramel Cupcakes that combine the nutty crunch of toasted pecans with a luscious homemade caramel sauce. Perfect for celebrations or a decadent treat, these cupcakes balance buttery, sweet, and slightly salty flavors that will satisfy any dessert craving.

Ingredients

Scale

For the Cupcakes:

  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120ml) buttermilk (or milk + 1 tsp vinegar)
  • ½ cup (60g) chopped pecans, lightly toasted

For the Caramel Sauce:

  • 1 cup (200g) granulated sugar
  • 6 tbsp (90g) unsalted butter
  • ½ cup (120ml) heavy cream
  • Pinch of salt

For Garnish:

  • Whole pecan halves
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal after baking.
  2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
  3. Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy, which helps create a tender cupcake texture.
  4. Add eggs and vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition, then stir in the vanilla extract for flavor.
  5. Combine wet and dry: Alternately add the dry flour mixture and the buttermilk to the butter mixture in batches, mixing gently after each addition to avoid overmixing, which can cause dense cupcakes.
  6. Fold in pecans: Carefully fold the chopped, lightly toasted pecans into the batter, distributing them evenly without deflating the batter.
  7. Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely.
  8. Make caramel sauce: In a saucepan over medium heat, melt the granulated sugar while stirring constantly until it liquefies and turns a deep golden amber color. Add the butter and whisk until it melts fully. Slowly pour in the heavy cream, taking care as the mixture will bubble up aggressively. Add a pinch of salt and stir until the sauce is smooth. Let the caramel cool slightly to thicken.
  9. Assemble cupcakes: Place the cooled cupcakes on a serving tray. Press one whole pecan half on top of each cupcake as a garnish. Generously drizzle the warm caramel sauce over the cupcakes, allowing it to cascade down the sides. Optionally, dust lightly with powdered sugar for an elegant finish.

Notes

  • Ensure the butter is softened, not melted, for proper creaming with sugar.
  • Lightly toasting the pecans enhances their flavor and crunch.
  • Use fresh heavy cream in caramel for best texture and richness.
  • Caramel sauce can be made ahead and reheated gently before drizzling.
  • Store leftovers in an airtight container at room temperature for up to 2 days; refrigerate for longer freshness.
  • To make buttermilk substitute, mix ½ cup milk with 1 teaspoon vinegar and let sit for 5 minutes.

Nutrition

Keywords: pecan cupcakes, caramel cupcakes, nutty desserts, homemade cupcakes, caramel sauce, toasted pecans

Find it online: https://maicook.com/pecan-caramel-cupcakes-recipe/