There’s something purely magical about the cozy flavors of fall all wrapped up in a fluffy, nut-studded cupcake. This Maple Pecan Cupcakes Recipe brings those warm, fragrant notes of maple syrup and toasted pecans into every bite, topped with a cloud of maple frosting you’ll want to lick straight off the spoon. Whether you’re planning a holiday gathering, need a showstopping dessert for friends, or just craving a treat with your afternoon coffee, these cupcakes are ready to bring a little autumn joy any time of year.
Ingredients You’ll Need
With a handful of pantry favorites and a few special upgrades, you’ll have everything you need to make this Maple Pecan Cupcakes Recipe soar. Each ingredient adds its own charm, from the golden maple syrup’s gentle sweetness to the buttery richness and the nutty crunch of pecans.
- All-purpose flour: Provides the perfect structure so the cupcakes stay fluffy and tender.
- Baking powder: Gives the batter a delightful lift for that bakery-style rise.
- Salt: Just a hint sharpens all those sweet and nutty flavors.
- Unsalted butter (for both cupcake and frosting): Adds rich flavor and luscious texture; make sure it’s softened for easier mixing.
- Brown sugar: Lends a caramel-like depth and keeps the cakes moist.
- Eggs: Essential for binding the batter and creating a light crumb.
- Pure maple syrup: The superstar bringing that unmistakable, woodsy sweetness—use the real deal!
- Milk: Moistens the batter and helps everything blend smoothly.
- Vanilla extract: Accentuates the maple and nutty notes beautifully.
- Chopped pecans: Folded in for a pleasant crunch and earthy flavor in every bite.
- Powdered sugar (for frosting): Whips up into a dreamy, smooth maple buttercream.
- Heavy cream or milk (for frosting): Adjusts the texture to your perfect spreading consistency.
- Optional: Extra pecans for garnish: Whole or chopped pecans on top look lovely and signal what’s inside!
How to Make Maple Pecan Cupcakes Recipe
Step 1: Prep and Line Your Pan
Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners—this makes for easy removal and a tidy presentation. Cupcake liners also keep the cakes from sticking, and let’s be honest, they make cleanup so much happier.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This quick blend distributes the leavening evenly, saving you from any sunken spots later on and ensuring that each cupcake comes out perfect, light, and tender.
Step 3: Cream Butter and Sugar
Grab a large mixing bowl and beat the softened butter with brown sugar until the mixture is light and fluffy. This step builds air into the batter, which is crucial for getting that soft, bakery shop-style crumb you love in a truly great Maple Pecan Cupcakes Recipe.
Step 4: Add Eggs and Flavors
Beat in the eggs one at a time, mixing thoroughly after each addition. Next, stir in the pure maple syrup, milk, and vanilla extract. This combination infuses the batter with a fragrant sweetness and lovely depth—and that unmistakable maple aroma starts to hint at how delicious these cupcakes will be.
Step 5: Combine and Fold in Pecans
Now, gently mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few streaks are fine! Then, fold in the chopped pecans so they’re dotted throughout every bite. If you toasted your pecans first, the aroma at this stage is irresistible.
Step 6: Bake
Divide the batter evenly among the lined muffin cups, filling each about two-thirds full to allow room for that perfect rise. Pop the tray in the oven and bake for 18 to 22 minutes. Check with a toothpick—if it comes out clean, the cupcakes are ready! Let them cool in the pan for five minutes, then move them to a wire rack to finish cooling completely.
Step 7: Whip Up Maple Frosting
Time for that dreamy finishing touch! In a clean bowl, beat the softened butter until creamy, then mix in the rich maple syrup. Gradually add the powdered sugar and a pinch of salt, and keep beating until the frosting is smooth and fluffy. Add the cream or milk, a tablespoon at a time, until it’s spreadable and cloud-like.
Step 8: Frost and Decorate
Once your cupcakes are cool, generously frost each with the maple buttercream. Top with extra whole or chopped pecans for both beauty and a preview of what’s inside. Each cupcake truly looks as irresistible as it tastes.
How to Serve Maple Pecan Cupcakes Recipe
Garnishes
For a striking presentation, finish each cupcake with a single pecan half or a sprinkling of chopped toasted pecans on top of the creamy maple frosting. This little detail not only looks beautiful but also offers an enticing nutty crunch right at first bite.
Side Dishes
Pair your Maple Pecan Cupcakes Recipe with autumn favorites like mulled apple cider, spiced chai latte, or a scoop of vanilla ice cream. For a party platter, they’re lovely nestled among spiced cookies and caramel-dipped apples.
Creative Ways to Present
If you’re feeling festive, arrange these cupcakes on a rustic wood board or a tiered cupcake stand with mini pumpkins and maple leaves for seasonal flair. For special occasions, pop each cupcake into a decorative baking cup or tie a little twine bow around the base to charm every guest.
Make Ahead and Storage
Storing Leftovers
If you’ve managed to save a few cupcakes for later, store them in an airtight container at room temperature for up to two days. For longer freshness, keep them in the refrigerator, where they’ll last up to five days—just warm them up gently before eating for the best flavor.
Freezing
Unfrosted cupcakes can be frozen for up to three months! Wrap each cupcake tightly in plastic wrap and place in a freezer-safe container. Thaw at room temperature before frosting and serving for that fresh-baked taste any time.
Reheating
Enjoy cupcakes straight from the fridge or microwave them (unfrosted is best for this) for about 10–15 seconds to revive that just-baked softness. Always bring them back to room temperature before frosting for the smoothest finishing touch.
FAQs
Can I use walnuts instead of pecans?
Absolutely! Walnuts bring their own earthy crunch and will work well in this Maple Pecan Cupcakes Recipe, though the flavor will vary slightly.
Do I need to toast the pecans first?
Toasting the pecans isn’t required but it does enhance their rich, buttery flavor. Simply toast them in a dry skillet over medium heat for a few minutes, stirring often, until fragrant.
Can I make this recipe dairy-free?
Yes—swap the butter for a good quality vegan butter and use your favorite non-dairy milk for both the batter and the frosting. The results will still be delicious!
Why is it important to use pure maple syrup?
Pure maple syrup imparts an authentic, rich maple flavor that’s impossible to replicate with pancake syrup or artificial substitutes, making it key for a truly memorable Maple Pecan Cupcakes Recipe.
How do I make the frosting extra fluffy?
For extra fluffy frosting, make sure your butter is room temperature and beat the mixture for several minutes after adding the powdered sugar—this adds air and creates that perfect whipped texture.
Final Thoughts
If you’re craving a sweet treat that tastes like a cozy autumn day, this Maple Pecan Cupcakes Recipe is sure to be a new favorite in your kitchen. Gather your ingredients, embrace the warm maple aroma, and share these little delights with someone you love—it’s the kind of bake that’s always worth coming back to.
Print
Maple Pecan Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these delicious Maple Pecan Cupcakes. Moist and flavorful cupcakes topped with a decadent maple frosting and crunchy pecans, these treats are perfect for any autumn gathering.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar, packed
- 2 large eggs
- 1/3 cup pure maple syrup
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Frosting:
- 1/2 cup unsalted butter, softened
- 3 tablespoons maple syrup
- 2 cups powdered sugar
- 1/4 teaspoon salt
- 1–2 tablespoons heavy cream or milk, as needed
Optional Topping:
- Extra chopped or whole pecans for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Prepare the cupcake batter: Whisk together flour, baking powder, and salt. Cream butter and brown sugar, then add eggs, maple syrup, milk, and vanilla. Mix in dry ingredients and fold in chopped pecans.
- Bake the cupcakes: Divide batter into liners and bake for 18-22 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make the frosting: Beat butter, add maple syrup, then powdered sugar and salt. Adjust consistency with cream or milk.
- Frost the cupcakes: Frost cooled cupcakes and garnish with pecans.
Notes
- Use pure maple syrup for the best flavor.
- You can toast the pecans before adding them to enhance their nuttiness.
- These cupcakes are perfect for fall gatherings or holiday celebrations.
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 28g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
