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Brown Butter Pecan Cupcakes

Brown Butter Pecan Cupcakes That Will Warm Your Soul

Indulge in Brown Butter Pecan Cupcakes, a delightful twist that combines Southern baking traditions with a scrumptious flavor. Perfect for cozy gatherings!
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Cake Flour Can substitute with all-purpose flour if needed.
  • 1.5 cups Unsalted Brown Butter Divide into ½ cup for cupcakes and 1 cup for frosting.
  • 0.5 cup Light Brown Sugar Granulated sugar can be used but changes flavor slightly.
  • 0.5 cup Granulated Sugar Provides sweetness and structure essential for cupcakes.
  • 2 large Eggs Ensure they are at room temperature for best results.
  • 1 tsp Vanilla Extract For a stronger taste, consider using pure vanilla bean paste.
  • 0.5 tsp Almond Extract Can be omitted if desired.
  • 1.5 tsp Baking Powder Always check freshness for best results.
  • 0.25 tsp Kosher Salt Other salt types can be substituted with conversion adjustments.
  • 0.5 cup Whole Milk Can switch to non-dairy milk alternatives if needed.
  • 0.5 cup Buttered Pecans Can substitute with other nuts if desired.
For the Frosting
  • 3 cups Powdered Sugar Provides sweetness and ideal texture for frosting.
  • 2 tsp Milk or Heavy Cream Feel free to use your preferred dairy or non-dairy option.

Equipment

  • Oven
  • mixing bowl
  • cupcake pan
  • piping bag

Method
 

Step-by-Step Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Transfer cupcakes to a wire rack to cool completely for about 30 minutes.
  5. In a mixing bowl, beat the remaining brown butter with powdered sugar until smooth. Gradually add milk or heavy cream, mixing until fluffy.
  6. Once the cupcakes are cool, frost them and sprinkle additional buttered pecans on top.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 120mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 450IUCalcium: 40mgIron: 1mg

Notes

Always use room temperature ingredients for a smoother batter. Measure flour correctly to avoid dense cupcakes. Ensure your oven is at the right temperature for best results. Cool cupcakes completely before frosting.

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