Sweet, nutty, and a little decadent, maple pecan cupcakes combine tender cake with the warm flavors of maple syrup and roasted pecans.
Each bite is moist, flavorful, and perfectly complemented by a creamy frosting or maple glaze.
Savor a batch of maple pecan cupcakes and enjoy the comforting, rich flavors that feel perfect for any occasion.
How to Make Maple Pecan Cupcakes
Easy to make yet elegant enough for gatherings, these cupcakes are ideal for brunches, dessert tables, or a cozy weekend treat.
Toasted pecans on top add crunch and visual appeal.
How to Get Your Maple Pecan Cupcakes Just Right
1. Use Room-Temperature Ingredients
Ensure your butter, eggs, and milk are at room temperature. This helps the batter mix evenly and creates cupcakes with a tender, airy texture.
2. Measure Flour Carefully
Spoon and level your flour rather than scooping directly from the bag. Too much flour can make cupcakes dense and dry.
3. Cream Butter and Sugar Properly
Beat until the mixture is pale and fluffy; this incorporates air, which helps the cupcakes rise beautifully. Scrape down the bowl sides to mix everything evenly.
4. Fold, Don’t Overmix
Once the flour is added, mix gently until just combined. Overmixing develops gluten and can make cupcakes tough.
Timing and Baking Tricks
1. Check Doneness Early
Oven temperatures vary. Start testing your cupcakes at around 18 minutes. They’re ready when a toothpick inserted in the center comes out clean and the tops spring back when pressed.
2. Rotate Pans
For even baking, turn your pans halfway through the baking time, especially if your oven has hot spots.
3. Cool Properly
Let cupcakes rest in the pan for 5–10 minutes before transferring to a wire rack. This prevents them from breaking or sticking.
Frosting Tips
1. Beat for the Right Texture
Cream the butter and cream cheese thoroughly before adding sugar to ensure a smooth, fluffy frosting.
2. Avoid Overmixing Once Sugar is Added
This can make frosting too soft and difficult to pipe. Chill slightly if needed before decorating.
3. Add Extra Flavor
A little extra maple syrup or a pinch of cinnamon in the frosting can enhance the overall flavor.
Common Mistakes to Avoid
- Skipping the sifting step: Unsifted flour can create lumps and uneven texture.
- Overbaking: Even a few extra minutes can dry out the cupcakes. Watch them closely near the end of baking.
- Not folding in pecans carefully: Stirring too vigorously can cause the nuts to sink or break apart, affecting texture.
- Frosting too warm: Soft frosting can slide off cupcakes. Chill briefly if necessary to firm it up.
Extra Tricks for Flavor & Texture
- Toast the pecans: Lightly toasting pecans before adding to the batter or frosting enhances their nutty flavor.
- Use real maple syrup: Pure maple syrup gives a richer, more authentic flavor than imitation syrup.
- Consider mini cupcakes: Baking in mini muffin tins gives perfect bite-sized treats, adjusting baking time to 12–15 minutes.
Following these tips ensures your maple pecan cupcakes come out moist, flavorful, and perfectly decorated every time.
Maple Pecan Cupcakes
24
cupcakes15
minutes35
minutesThis maple pecan cupcakes recipe blends sweet maple and crunchy pecans into a soft, indulgent cupcake you’ll want again and again.
Ingredients
- For the Cupcakes
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 cups cake flour, sifted
1 1/4 cups milk
1 cup unsalted butter, at room temperature (2 sticks)
4 large eggs, at room temperature
1 1/2 teaspoons cinnamon
1 tablespoon baking powder
1/2 cup chopped pecans
2 tablespoons pure maple syrup
2 teaspoons vanilla
1/2 teaspoon salt
Pinch of nutmeg
- For the Frosting
4 cups confectioners’ sugar, sifted
8 ounces cream cheese, softened
3/4 cup unsalted butter, at room temperature (1.5 sticks)
1/4 cup chopped pecans
2 tablespoons pure maple syrup
Pinch of salt
Directions
- For the Cupcakes
- Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners. Set aside.
- In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, cinnamon, nutmeg, and salt until well combined.
- In a large mixing bowl, use an electric mixer with the paddle attachment to cream the butter and sugar on medium-high speed until pale and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the vanilla extract and maple syrup.
- Reduce the mixer speed to low. Gradually add the flour mixture in three portions, alternating with two additions of milk, mixing just until incorporated after each addition. Fold in the chopped pecans gently.
- Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through baking for even results.
- Allow the cupcakes to cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
- For the Frosting
- In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and cream cheese on medium speed for about 5 minutes, until smooth and creamy.
- Reduce the speed to low and gradually add the sifted confectioners’ sugar, mixing until fully incorporated. Add the maple syrup and a pinch of salt, stirring to combine.
- Increase the mixer speed to medium-high and beat for an additional 2–3 minutes until the frosting is light and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes and top with a sprinkle of chopped pecans.
- Serve and enjoy!
Variation Tips
1. Flavor Twists
Add warm spices: Boost the cozy flavor by mixing in ½ teaspoon ground ginger or ¼ teaspoon cloves along with the cinnamon and nutmeg.
Chocolate infusion: Fold in ½ cup mini chocolate chips or drizzle melted chocolate over the frosting for a decadent twist.
Maple-bourbon touch: Replace 1–2 tablespoons of milk with a splash of bourbon or rum for an adult-friendly flavor enhancement.
2. Texture Tweaks
Crunchy surprise: Toast the pecans before folding them into the batter or sprinkling on top for extra nutty crunch.
Moist cupcakes: Swap half of the milk for buttermilk to create even more tender, rich cupcakes.
Fruit add-ins: Fold in finely chopped apples or pears for a sweet, fruity texture that pairs well with cinnamon and maple.
3. Frosting Variations
Lighter frosting: Replace half of the cream cheese with mascarpone or use whipped cream cheese to create a lighter, fluffier topping.
Maple glaze: Instead of cream cheese frosting, drizzle cupcakes with a simple maple glaze made from powdered sugar and maple syrup.
Cinnamon maple swirl: Add a pinch of cinnamon to the frosting for a swirled spiced-maple flavor.
4. Dietary-Friendly Options
Dairy-free: Use plant-based butter and cream cheese alternatives, and swap milk for almond, oat, or coconut milk.
Gluten-free: Substitute the all-purpose and cake flours with a 1:1 gluten-free baking blend. Cupcakes may need an extra 1–2 minutes of baking.
Lower sugar: Reduce granulated sugar slightly in the batter or use a granulated sugar substitute suitable for baking.
Creative Presentation
Mini cupcakes: Bake in mini muffin tins for bite-sized treats, reducing baking time to 12–15 minutes.
Cupcake sandwich: Spread a layer of maple cream or apple butter between two cupcakes for a playful variation.
Decorative toppings: Garnish with a whole toasted pecan, a drizzle of maple syrup, or a dusting of cinnamon sugar for a festive look.
These ideas let you personalize your Maple Pecan Cupcakes to suit any occasion, taste preference, or dietary need, all while keeping the classic cozy flavors intact.
Storage Tips
1. Room Temperature
Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2 days.
Frosted cupcakes should also be kept in a covered container but are best enjoyed the same day if possible, as cream cheese frosting can soften in warmer conditions.
Keep away from direct sunlight or heat sources to prevent the frosting from melting or the cupcakes from drying out.
2. Refrigeration
Because these cupcakes use cream cheese frosting, store them in the fridge in an airtight container to keep them fresh.
They will stay good for up to 4–5 days.
Before serving, bring the cupcakes to room temperature for 15–20 minutes to restore a soft, tender texture and full flavor.
3. Freezing
Cupcakes freeze well, both frosted and unfrosted. For unfrosted cupcakes, wrap each one individually in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 3 months.
For frosted cupcakes, freeze them on a baking sheet first until the frosting is firm (about 1–2 hours), then transfer to an airtight container. This prevents the frosting from smearing.
Thaw frozen cupcakes in the refrigerator overnight or at room temperature for a few hours. Frost unfrosted cupcakes after thawing for best results.
4. Practical Packaging Tips
Use airtight containers or resealable freezer bags to maintain moisture.
Layer cupcakes with parchment or wax paper if stacking to prevent frosting from sticking.
For transporting or gifting, place cupcakes in a sturdy container to prevent damage to the frosting and decorations.
Common Storage Mistakes to Avoid
Leaving frosted cupcakes uncovered at room temperature can dry out the cake or soften the frosting too much.
Freezing without wrapping can cause freezer burn and flavor loss.
Storing cupcakes in a warm environment can make the cream cheese frosting runny.
By following these storage tips, your Maple Pecan Cupcakes will stay moist, flavorful, and perfectly decorated, whether you’re enjoying them right away or preparing them in advance.
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FAQs
Can I use other nuts instead of pecans?
Yes! Walnuts, almonds, or even hazelnuts can be used in place of pecans. Toast them lightly to bring out their flavor and maintain a nice crunch.
Can I make these cupcakes dairy-free or vegan?
Absolutely. Use plant-based butter and cream cheese alternatives, and substitute the milk with almond, oat, or coconut milk. For a vegan version, replace eggs with flax or chia eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit for 5–10 minutes).
How do I prevent the cupcakes from drying out?
Avoid overbaking and check for doneness a few minutes before the suggested baking time. Use room-temperature ingredients and fold the flour in gently instead of overmixing. Proper storage in airtight containers also helps maintain moisture.
How long will these cupcakes stay fresh?
Frosted cupcakes can be stored in the refrigerator for 4–5 days, while unfrosted cupcakes can remain at room temperature for up to 2 days. Both can be frozen for up to 3 months when wrapped properly.
Can I decorate these cupcakes ahead of time for a party?
Yes! Frost the cupcakes and store them in the refrigerator until serving. For long-distance transport or freezing, chill frosted cupcakes first on a baking sheet, then transfer to an airtight container. Bring them to room temperature before serving to restore softness and flavor.
