The aroma of toasted pecans wafting through the kitchen is a surefire way to warm even the chilliest fall day. I’m excited to share my recipe for Brown Butter Pecan Cupcakes, a delightful twist on classic dessert flavors that pays homage to Southern baking traditions. These cupcakes are tender and fluffy, thanks to cake flour, with the rich nuttiness of brown butter elevating each bite. Perfect for get-togethers or cozy evenings at home, they also offer the bonus of being crowd-pleasers and freezer-friendly—great for making ahead and enjoying later! So grab your mixing bowl, and let’s create an irresistible treat that will bring smiles to your loved ones. Are you ready to indulge in these scrumptious delights?
Why Are These Cupcakes So Special?
Indulgent Flavor: The brown butter adds a toasty, nutty richness that transforms an ordinary cupcake into a flavor sensation.
Mouthwatering Texture: These cupcakes are made with cake flour, resulting in a soft and fluffy bite that’s sure to impress.
Southern Delight: Infused with pecans, they’re a nod to Southern baking traditions that brings a taste of home into every bite.
Easy to Prepare: With minimal steps, you’ll be baking these beauties in no time, making them perfect for any occasion.
Freezer Friendly: Why not whip up a double batch? These cupcakes can be made ahead and stored. Just thaw and enjoy! Plus, don’t forget to explore my Sweet Potato Butter recipe as a delightful pairing!
Brown Butter Pecan Cupcake Ingredients
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For the Cupcakes
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Cake Flour – Provides a soft and tender texture; can substitute with all-purpose flour if needed.
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Unsalted Brown Butter (½ cup + 1 cup for frosting) – Adds deep nutty flavor; prepare in advance and let cool to room temperature.
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Light Brown Sugar (½ cup) – Adds moisture and sweetness; granulated sugar can be used but changes flavor slightly.
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Granulated Sugar (½ cup) – Provides sweetness and structure essential for cupcakes.
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Large Eggs (2) – Binds ingredients and enriches the batter; ensure they are at room temperature for best results.
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Vanilla Extract (1 tsp) – Enhances flavor; for a stronger taste, consider using pure vanilla bean paste.
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Almond Extract (½ tsp) – Complements the pecan flavor; can be omitted if desired.
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Baking Powder (1½ tsp) – Helps with rising; always check freshness for best results.
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Kosher Salt (¼ tsp) – Balances sweetness; other salt types can be substituted with conversion adjustments.
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Whole Milk (½ cup) – Adds moisture; can switch to non-dairy milk alternatives if needed.
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Buttered Pecans (½ cup) – Offers crunch and a nutty flavor; feel free to substitute with other nuts.
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For the Frosting
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Powdered Sugar (3 cups) – Provides sweetness and ideal texture for frosting.
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Milk or Heavy Cream (2 tsp) – Used to adjust frosting consistency; feel free to use your preferred dairy or non-dairy option.
These Brown Butter Pecan Cupcakes are not only a deliciously satisfying treat but also tie in charming Southern roots, bringing warmth and joy to your kitchen!
Step‑by‑Step Instructions for Brown Butter Pecan Cupcakes
Step 1: Prepare Buttered Pecans
Preheat your oven to 350°F (175°C). In a bowl, toss the pecans with melted brown butter and a pinch of sea salt to enhance their flavor. Spread the pecans on a parchment-lined baking sheet and bake for about 10 minutes, or until they are golden and aromatic. Remove from the oven, chop them roughly, and set them aside to cool for later use in the Brown Butter Pecan Cupcakes.
Step 2: Make Cupcake Batter
Reheating is not necessary; ensure your oven remains at 350°F (175°C). Line a cupcake pan with paper liners. In a mixing bowl, whisk together the cake flour, baking powder, and salt until well-combined. In another bowl, beat the cooled brown butter with light brown sugar and granulated sugar until creamy. Mix in the eggs, followed by the vanilla and almond extracts. Gradually add half of the flour mixture, alternating with the milk, before gently folding in the remaining flour and toasted pecans.
Step 3: Bake Cupcakes
Once your cupcake batter is ready, carefully fill each cupcake liner about halfway full with batter using a scoop or spoon. Place the pan in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be lightly golden and spring back when touched. Remove from the oven and allow them to cool in the pan for 5 minutes.
Step 4: Cool and Transfer
After the initial cooling, transfer the cupcakes to a wire rack to cool completely. Let them sit for about 30 minutes to ensure they reach room temperature. This step is crucial as it allows the cupcakes to set properly, ensuring a moist and fluffy texture for your Brown Butter Pecan Cupcakes.
Step 5: Prepare the Frosting
In a clean mixing bowl, beat the remaining room-temperature brown butter with powdered sugar until smooth and creamy. Gradually add in the milk or heavy cream, vanilla extract, and salt, mixing until the frosting is light and fluffy. This is where the magic happens—ensuring your frosting complements the dense, rich flavor of the Brown Butter Pecan Cupcakes.
Step 6: Frost and Garnish
Once the cupcakes have cooled completely, using a piping bag or a knife, generously spread or pipe the frosting onto each cupcake. Finish off the show-stopping Brown Butter Pecan Cupcakes by sprinkling additional buttered pecans on top for a delightful crunch. Feel free to get creative with your frosting technique!
What to Serve with Brown Butter Pecan Cupcakes
Looking to elevate your dessert experience? These delightful cupcakes pair perfectly with a variety of sides and beverages that bring out their nutty sweetness.
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Creamy Cinnamon Ice Cream: This indulgent ice cream complements the warmth of the cupcakes and enhances the fall flavors with hints of spice. A scoop on the side is a blissful addition!
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Spiced Apple Cider: Warm spiced apple cider offers a cozy beverage that echoes the rich, autumnal vibes of the cupcakes, creating a comforting pairing. Serve it warm for a nostalgic treat.
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Maple Pecan Coffee: A cup of freshly brewed coffee with maple and pecan notes not only accents the flavors of the cupcakes but also provides an energizing accompaniment for afternoon socializing.
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Caramel Drizzle: Drizzling warm caramel over the cupcakes adds both visual appeal and an extra layer of sweetness. The silky caramel beautifully enhances the brown butter flavor, making every bite heavenly.
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Toasted Coconut Flakes: Rounding out the texture, sprinkle some toasted coconut on top for a chewy contrast to the fluffy cupcakes. It adds an unexpected twist that your guests will love!
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Pumpkin Spice Cheesecake Bars: For a delightful dessert spread, serve these alongside the cupcakes for a rich, creamy option that embraces fall flavors, complementing the nutty pecans perfectly.
Brown Butter Pecan Cupcake Variations
Feel free to get creative and adapt these cupcakes to suit your taste and dietary preferences!
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Gluten-Free: Substitute cake flour with a gluten-free blend. This swap ensures everyone can enjoy these delicious treats without compromising on flavor.
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Dairy-Free: Use coconut oil instead of brown butter and almond milk for a dairy-free version. The coconut oil brings a delightful richness while keeping it plant-based.
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Nut-Free: Swap the pecans with sunflower seeds or omit nuts entirely for a nut-free cupcake option. They’ll still be moist and flavorful, perfect for those with allergies.
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Spiced Delight: Incorporate 1 teaspoon of cinnamon or ½ teaspoon of nutmeg into your batter for a warm, spiced twist that dances wonderfully with the brown butter flavor.
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Bourbon-Infused: Add 2 tablespoons of bourbon to the cupcake batter or frosting for an adult twist. It enhances flavors and adds a delightful kick that’s perfect for special occasions.
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Chocolate Drizzle: Drizzle melted chocolate over the frosted cupcakes for an extra layer of indulgence. This sweetness complements the nutty flavor beautifully.
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Maple Sweetness: Replace half of the granulated sugar with maple syrup for a subtly sweet flavor. It aligns perfectly with the autumnal theme of the cupcakes.
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Pecan Pie Topping: Add a pecan pie filling on top of your frosted cupcakes for a truly decadent dessert experience. It’s like having two desserts in one!
Feel free to explore these variations for a personal touch. And don’t forget to enjoy these delightful cupcakes with a warm cup of coffee or a scoop of ice cream for a truly heartwarming experience! Plus, you might want to check out my Maple Butter Glazed recipe for an additional seasonal delight!
Make Ahead Options
These Brown Butter Pecan Cupcakes are a fantastic option for meal prep that saves you time on busy days! You can prepare the cupcake batter up to 24 hours in advance by mixing all the components, except for the buttered pecans, and storing it in an airtight container in the refrigerator. The buttered pecans can also be toasted ahead and stored at room temperature in an airtight container. When you’re ready to bake, simply preheat the oven, fold in the pecans, and follow the baking instructions. This way, you’ll enjoy perfectly moist cupcakes that are just as delicious as if they were baked fresh on the spot!
Storage Tips for Brown Butter Pecan Cupcakes
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Room Temperature: Store cupcakes in an airtight container at room temperature for up to 3 days for optimal taste and texture.
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Fridge: If needed, you can refrigerate them for up to a week; however, allow them to come to room temperature before serving to enjoy the best flavor.
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Freezer: These Brown Butter Pecan Cupcakes freeze wonderfully! Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 3 months.
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Reheating: To enjoy, allow frozen cupcakes to thaw at room temperature, or microwave individual cupcakes for 10–15 seconds to refresh their softness.
Expert Tips for Brown Butter Pecan Cupcakes
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Room Temperature Ingredients: Always use room temperature ingredients, especially eggs and milk, to ensure a smooth batter that integrates well and yields fluffy cupcakes.
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Measure Flour Correctly: Spoon and level the cake flour instead of scooping directly from the bag. This prevents dense, heavy cupcakes by avoiding excess flour.
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Oven Accuracy: Invest in an oven thermometer to ensure accurate baking temperatures. An oven that’s too hot or too cold can disrupt the rise of your Brown Butter Pecan Cupcakes.
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Cool Completely: Allow your cupcakes to cool completely before frosting. This ensures the frosting doesn’t melt and maintains its fluffy texture.
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Save Those Pecans: Keep any leftover buttered pecans for garnish or snacking. They add a delicious crunch and nutty flavor that enhances your cupcakes even more.
Brown Butter Pecan Cupcakes Recipe FAQs
What type of cake flour should I use for the Brown Butter Pecan Cupcakes?
You should use a good quality cake flour, as it contributes to the soft and tender texture of the cupcakes. If you can’t find cake flour, you can substitute it with all-purpose flour, but keep in mind that the cupcakes may be slightly denser.
How should I store the Brown Butter Pecan Cupcakes?
Store your cupcakes in an airtight container at room temperature for up to 3 days. This will help keep them moist and maintain their fluffy texture. If you’re keeping them longer, refrigerate for up to a week, but allow them to come to room temperature before serving for the best flavor.
Can I freeze the Brown Butter Pecan Cupcakes?
Absolutely! To freeze, wrap the cupcakes tightly in plastic wrap and place them in a freezer-safe container. They can be kept in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or microwave them for about 10-15 seconds to bring back their delightful softness.
What should I do if my cupcakes are coming out dense?
If your Brown Butter Pecan Cupcakes turn out dense, it might be due to over-measuring the flour or not incorporating the ingredients properly. Make sure to spoon and level the flour into your measuring cup, and mix just until combined to avoid overworking the batter.
Can I use different nuts instead of pecans?
The pecans in these Brown Butter Pecan Cupcakes are integral to the flavor and texture, but if you’re allergic or prefer another nut, feel free to substitute with walnuts or hazelnuts. Just keep in mind that this will alter the flavor profile slightly, but it can still be delicious!
Are there any dietary considerations for this recipe?
If you’re concerned about allergies, the Brown Butter Pecan Cupcakes contain eggs and dairy. To make these cupcakes dairy-free, consider using non-dairy milk and a dairy-free butter substitute. For egg substitutions, you can use flax eggs or applesauce, but this may change the texture slightly.
Brown Butter Pecan Cupcakes That Will Warm Your Soul
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Toss the pecans with melted brown butter and a pinch of salt. Spread on a baking sheet and bake for 10 minutes. Remove, chop, and set aside to cool.
- In a mixing bowl, whisk together cake flour, baking powder, and salt. In another bowl, beat the cooled brown butter with light brown sugar and granulated sugar until creamy. Mix in the eggs, vanilla, and almond extracts. Gradually add half the flour mixture, alternating with the milk, and fold in the remaining flour and toasted pecans.
- Fill each cupcake liner halfway with batter and bake for 18 to 22 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes in the pan.
- Transfer cupcakes to a wire rack to cool completely for about 30 minutes.
- In a mixing bowl, beat the remaining brown butter with powdered sugar until smooth. Gradually add milk or heavy cream, mixing until fluffy.
- Once the cupcakes are cool, frost them and sprinkle additional buttered pecans on top.
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