Butter Pecan Cupcakes with Praline Buttercream Frosting Recipe - Zagleft (2024)

Rich, buttery, and moist Butter Pecan Cupcakes with a creamy Maple Mascarpone filling and a Praline Buttercream frosting. The flavor of New Orleans in every bite…

These Butter Pecan Cupcakes with Praline Cream Filling are the real deal. A taste of New Orleans in every bite.

Instead of actually putting praline pieces into the cupcakes I decided to infuse every aspect of the cupcake with the amazing flavor of pralines.

Why This Recipe Works

• I grew up in New Orleans and this recipe showcases the traditional Louisiana praline flavor.
• These cupcakes are easy to make.
• They taste divine! In fact, they’re some of the best-tasting cupcakes I’ve ever had. They’ve got a spongy golden top and a delicate and tender crumb.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

• Pecans: Since this is a butter pecan cupcake recipe, you really do need to use pecans.
• Butter: I use salted butter.
• Sugars: Brown sugar, granulated sugar, and powdered sugar.
• Eggs: To create stability and structure to the cupcakes.
• Vanilla extract, maple syrup, salt, and cinnamon: Used for flavor.
• Flour: Use all-purpose flour.
• Baking powder: This ingredient helps the cupcakes rise.
• Milk: Milk is used to moisten the batter. Use any percentage of cow’s milk (whole, skim, 1%, or 2%) or use almond milk.
• Mascarpone and heavy whipping cream: Used to make the rich and creamy filling and frosting.

How To Make This Recipe

To Make The Cupcakes

1. Preheat the oven to 350 degrees F. Line a standard 12-cup muffin pan with paper or foil liners. Set aside.
2. Heat a large saute pan on medium high heat. Add the butter and brown sugar and stir until dissolved. Add the pecans and stir until completely coated. Continue stirring for 3 minutes.
3. Remove from heat and transfer the pecans to baking sheet to cool. Refrigerate for about 10 minutes.
4. In a large bowl cream the granulated sugar and remaining butter until light and fluffy, about 2 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in vanilla and maple syrup.
7. In a separate bowl, combine the flour, baking powder, salt, and cinnamon; add to the creamed mixture alternating with the milk, beating well after each addition.
8. Stir in the buttered pecans.
9. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
10. Bake until cupcakes are golden on top and a toothpick inserted in center comes out clean, about 20-25 minutes. Transfer to a cooling rack to cool, about 20 minutes.

To Make The Filling

1. Using an electric mixer, combine all ingredients and whip until smooth.
2. Using a knife or a cupcake corer, create a hole in the center of the cupcake for the filling.
3. Fill the hole in each cupcake with the filling.

To Make The Frosting

1. Place softened butter in an electric mixer. Beat on medium speed for 4 minutes.
2. Add the brown sugar, salt, and confectioners powdered sugar and beat for 1 minute.
3. Add the maple syrup and the heavy whipping cream and beat for an additional 4 minutes.

If you would like to make pralines to garnish your butter pecan cupcakes or enjoy them on their own, you can find the recipe here!

Expert Tips

• Do not overbake the cupcakes or they will be too dry. Bake until cupcakes are golden on top and a toothpick inserted in center comes out clean.
• Do not overfill the cupcake liners. 3/4 full is the proper amount of batter needed for each cupcake.

Frequently Asked Questions

How Do I Store Butter Pecan Cupcakes?

These cupcakes can be baked 1 day in advance before frosting. Store in an airtight container or covered with plastic wrap or aluminum foil at room temperature.

Frosted cupcakes can be stored covered in the refrigerator for up to 5 days.

Can I Make Butter Pecan Cupcakes Without The Pecans?

Yes, these cupcakes can be made nut-free. You’ll still have a wonderful cinnamon maple cupcake.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this cupcake recipe, you might like to consider using them in any of these single serving and small batch recipes:

• Pecans: Butter Pecan Granola, Hummingbird Cake, Pecan Pie
• Maple syrup: Roasted Salmon, Overnight Oats, Healthy Mocha Oatmeal Bowl
• Cinnamon: Apple Cinnamon Scones, Snickerdoodle Cookies, Donut Holes
• Milk: Strawberry Milkshake, Mashed Potatoes
• Mascarpone: Grilled Pound Cake, Tiramisu
• Heavy whipping cream: Banana Cream Pie, Chocolate Truffles, Chocolate Pudding

If you’re looking for a Small Batch Praline recipe, you can find that recipe as well as many other single serving and small batch recipes by visiting our One Dish Kitchen site.

Enjoy!

Recipe