Easy Pecan Cupcakes with Caramel Filling Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 12 cupcakes
Ingredients
For the Cupcakes:
1 1/2 cups 190g all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup 115g unsalted butter, softened
3/4 cup 150g granulated sugar
1/2 cup 110g packed brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup 120ml buttermilk
1/2 cup finely chopped pecans
For the Caramel Filling:
1/2 cup 100g granulated sugar
3 tbsp unsalted butter, cubed
1/4 cup 60ml heavy cream
1/4 tsp salt
For the Frosting:
1/2 cup 115g unsalted butter, softened
3 cups 375g powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
12 whole pecans for garnish
Instructions
Step 1: Make the Cupcakes
Preheat your oven to 350F 175C and line a cupcake pan with liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the chopped pecans gently.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Step 2: Make the Caramel Filling
In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a heat-resistant spatula until fully melted and amber in color.
Add the butter and stir until fully incorporated. Be cautious as it will bubble.
Slowly pour in the heavy cream while stirring. Let the mixture simmer for 1 minute, then remove from heat and stir in the salt.
Allow the caramel to cool slightly, then transfer to a piping bag.
Step 3: Make the Frosting
Beat the butter in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well between additions.
Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy.
Step 4: Assemble the Cupcakes
Use a small knife or cupcake corer to cut out a small hole in the center of each cupcake.
Fill each hole with the caramel filling.
Frost the cupcakes with the buttercream frosting using a piping bag or spatula.
Top each cupcake with a whole pecan for garnish.
Tips
For extra flavor, toast the pecans before using.
Store cupcakes in an airtight container for up to 3 days.
Leftover caramel can be drizzled on top for added decoration.
Enjoy these decadent pecan cupcakes inspired by classic pecan pie! 療