Description
Delightful cupcakes rich in butter and loaded with toasted pecans, topped with smooth cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup toasted pecans, chopped
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the toasted pecans gently.
- Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Beat together the cream cheese, brown sugar, softened butter, and vanilla extract for the frosting until smooth and creamy.
- Frost the cooled cupcakes generously with the cream cheese frosting. Top with additional toasted pecans if desired.
Notes
Ensure ingredients are at room temperature for better mixing and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg