Name: Maple Pecan Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 1/2 cup brown sugar (packed); 1/4 cup pure maple syrup; 2 large eggs; 1/4 cup milk; 1 teaspoon vanilla extract; 1/2 teaspoon maple extract (optional); 1/2 cup chopped pecans (plus extra for garnish); 1/2 cup unsalted butter (softened); 1/4 cup pure maple syrup; 2 cups powdered sugar; 1/2 teaspoon vanilla extract; pinch of salt; 1–2 tablespoons milk (as needed for consistency)

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There’s something undeniably joyful about baking a batch of cupcakes that brings together the cozy warmth of real maple syrup and the buttery crunch of toasted pecans. This Maple Pecan Cupcakes Recipe is a celebration of comforting flavors, perfect for autumn gatherings or just as a sweet treat to enjoy with your favorite cup of coffee. Each cupcake is tender, rich, and capped with a creamy maple frosting and a scatter of toasted pecans that will make every bite memorable.

Maple Pecan Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Maple Pecan Cupcakes Recipe are simple but powerful. Each one plays an important role, from lending deep flavor to offering the ideal tender crumb, and together they create an irresistible cupcake that feels special with minimal fuss.

All-purpose flour: The base for structure, ensuring each cupcake is light and fluffy.
Baking powder and baking soda: These leavening agents work together to help the cupcakes rise perfectly.
Salt: Just a pinch pulls all the flavors together and enhances sweetness.
Unsalted butter (softened): Adds rich flavor, keeps the texture moist, and creates a creamy batter.
Brown sugar (packed): Brings a caramel note that echoes the maple and pecan goodness.
Pure maple syrup: The heart of the recipe, infusing each bite with that signature sweet-maple flavor.
Eggs: Help bind the cupcakes while contributing to their soft, tender texture.
Milk: Adds moisture and lightness without overpowering the maple.
Vanilla extract: Rounds out the flavor and enhances the warmth of the cupcake.
Maple extract (optional): Intensifies the maple flavor for an extra punch.
Chopped pecans (plus extra for garnish): Their nutty crunch adds texture and depth, and they look beautiful on top!
Powdered sugar: Essential for a smooth, luscious frosting.
Milk (for the frosting): Helps adjust frosting texture for creamy, dreamy spreading or piping.
Pinch of salt (for frosting): Balances and intensifies the sweetness of the maple.

How to Make Maple Pecan Cupcakes Recipe

Step 1: Prepare Your Oven and Muffin Tin

Begin by preheating your oven to 350°F. Line a 12-cup muffin tin with attractive paper liners. This simple prep makes for easy cleanup and ensures those gorgeous cupcakes pop out easily once they’re done.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Doing this step first evenly distributes the leavening agents and salt, so your cupcakes bake up light, airy, and evenly flavored.

Step 3: Cream the Butter and Sugar

Using a large mixing bowl and either an electric mixer or a sturdy whisk, beat the softened butter and brown sugar together until the mixture becomes fluffy and lighter in color. This step is essential for achieving tender cupcakes—the little pockets of air created here translate to a lovely crumb.

Step 4: Add Wet Ingredients and Flavorings

To your creamed mixture, add the maple syrup, eggs, milk, vanilla extract, and maple extract if you’re using it. Mix until everything is smooth and well combined. This blend delivers the distinct caramelized sweetness the Maple Pecan Cupcakes Recipe is beloved for.

Step 5: Combine Wet and Dry Ingredients

Gradually add the bowl of dry ingredients to the wet mixture, stirring gently just until no streaks of flour remain. Be careful not to overmix; a few swirls with a spatula at the end will help keep your cupcakes tender and soft.

Step 6: Fold in the Pecans

Now, fold in half a cup of chopped pecans. If you have a few extra moments, toast the pecans first—it adds irresistible depth and fragrance that takes these cupcakes to the next level.

Step 7: Fill and Bake

Divide the batter evenly among your prepared cupcake liners, filling each about two-thirds full. Place them in the oven and bake for 18 to 20 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Step 8: Cool Completely

Allow the cupcakes to cool in the pan for about five minutes before moving them to a wire rack to cool completely. This prevents the bottoms from getting soggy and ensures your frosting won’t melt when applied.

Step 9: Make the Maple Frosting

While the cupcakes cool, beat together the softened butter and maple syrup until ultra-smooth and creamy. Gradually add powdered sugar, vanilla, and a tiny pinch of salt, mixing until the frosting is fluffy. Adjust the texture with milk, adding a tablespoon at a time, until it’s perfect for spreading or piping.

Step 10: Frost and Garnish

Once your cupcakes are completely cooled, generously frost each one. Scatter extra chopped pecans over the top for irresistible crunch and a pretty finish. Admire your work—then dive in and enjoy!

How to Serve Maple Pecan Cupcakes Recipe

Garnishes

A sprinkle of toasted chopped pecans is a classic, but you could also try a drizzle of warm maple syrup, a dusting of powdered sugar, or even a petite whole pecan perched atop each swirl. The rich, nutty, and maple-kissed accents not only make them look striking but add that final flavor flourish.

Side Dishes

Maple Pecan Cupcakes shine with a hot mug of coffee, chai latte, or a cozy spiced tea on the side. Pair with creamy vanilla ice cream for an after-dinner treat, or serve them with a crisp apple salad for a fall-inspired dessert spread.

Creative Ways to Present

For parties, display the cupcakes on a rustic cake stand or tiered tray, and nestle cinnamon sticks or maple leaves between them for an autumnal vibe. Mini cupcake versions are perfect for bite-sized treats, or pipe a dramatic swirl of frosting for a bakery-worthy effect—this Maple Pecan Cupcakes Recipe loves to dazzle!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The frosting holds beautifully, and the cupcakes actually taste richer after a day as the flavors continue to meld.

Freezing

You can freeze unfrosted cupcakes for up to 2 months—just cool completely, wrap individually, and tuck them in a freezer bag. Thaw at room temperature before frosting. If you want to freeze frosted cupcakes, freeze them on a tray first, then store in a container. For best flavor and texture, add the pecan garnish after thawing.

Reheating

Cupcakes are best enjoyed at room temperature. If refrigeration makes them a bit firm, let them sit out for 20-30 minutes before serving. Avoid microwaving frosted cupcakes, as it can affect the buttercream texture.

FAQs

Can I use walnuts instead of pecans?

Yes, walnuts work well if you don’t have pecans. Their flavor is a bit stronger and more bitter, so the cupcakes will have a slightly different profile, but they’ll still be delicious and nutty.

How can I make these cupcakes gluten-free?

Swap the all-purpose flour with your favorite cup-for-cup gluten-free blend. Double check that your blend contains xanthan gum or a similar binder to ensure a moist and sturdy crumb.

Can I make the Maple Pecan Cupcakes Recipe without maple extract?

Absolutely! The pure maple syrup provides wonderful flavor on its own. Maple extract is optional, but it does amplify the maple notes for an even bolder cupcake.

Is it necessary to toast the pecans?

Toasting is not required but highly recommended. Toasting brings out the pecans’ natural oils, making them more flavorful and aromatic, which gives this Maple Pecan Cupcakes Recipe a real bakery-quality touch.

What’s the best way to frost the cupcakes?

A simple offset spatula or butter knife does the trick for a rustic finish. For a fancier look, use a piping bag fitted with a star tip. Either way, be generous with the frosting—this recipe makes plenty!

Final Thoughts

Whether you’re baking for a group of friends, a special occasion, or just to enjoy a little self-care moment, the Maple Pecan Cupcakes Recipe is guaranteed to bring delight. Don’t be surprised if everyone asks for the recipe—these cupcakes are a crowd-pleaser you’ll want to make again and again!

Maple Pecan Cupcakes Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of maple and pecan with these delightful Maple Pecan Cupcakes. A perfect dessert for the fall season or any time you’re craving a sweet treat.

Ingredients

Scale

Cupcake:

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
1/2 cup brown sugar (packed)
1/4 cup pure maple syrup
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon maple extract (optional)
1/2 cup chopped pecans (plus extra for garnish)

Frosting:

1/2 cup unsalted butter (softened)
1/4 cup pure maple syrup
2 cups powdered sugar
1/2 teaspoon vanilla extract
pinch of salt
1–2 tablespoons milk (as needed for consistency)

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
Add wet ingredients: Add the maple syrup, eggs, milk, vanilla, and maple extract if using. Mix until smooth.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans.
Bake: Divide the batter among cupcake liners and bake for 18–20 minutes until a toothpick comes out clean.
Make frosting: Beat butter and maple syrup until smooth. Gradually add powdered sugar, vanilla, and salt. Add milk as needed for consistency.
Frost cupcakes: Frost the cooled cupcakes and sprinkle with chopped pecans.