Maple Pecan Cupcakes

I’ve partnered with Nuts.com to bring you this recipe today. As always, my thoughts and opinions are my own.

As the nights get cooler, and it takes longer to warm up during the day, I am reminded with how much I love fall. I think about turning on my oven, mixing up some cake batter and waiting for my house to fill with smell of toasted nuts, cinnamon and brown butter. These flavors make for the perfect cupcake.

These Maple Pecan Cupcakes are a spiced maple cake with toasted pecans and a brown butter pecan frosting. I think it should be a requirement that all frosting has brown butter in it from now on.


This recipe starts with a cake mix, but it’s what inside that makes it special. I’ve added cinnamon & nutmeg, some light brown sugar, Greek yogurt, maple syrup and toasted pecans. I lightly toasted the pecans while the oven was preheating and then chopped them up and threw them in the batter. There’s no shame in using a cake mix, because you can definitely make it your own.

INGREDIENTS
For the cupcake:

• 1 ¼ cup pecans, toasted
• 1 box spice cake mix
• 3 large eggs
• ¾ cup milk
• ½ cup vegetable oil
• 1 Greek yogurt vanilla or plain (5.3 oz)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons light brown sugar, packed
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg

For the frosting:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup (1 stick) unsalted butter, browned
• 6-7 cups powdered sugar
• 2 tablespoons maple syrup (or heavy cream)
• 1 tablespoon bourbon
• 1/8 teaspoon salt
• Additional pecans for garnish

INSTRUCTIONS

1. For the cupcake: Preheat the oven to 350° F and line a cupcake pan with paper liners.
2. While the oven is preheating, toast the pecan. Spread the pecans on a baking sheet and toast for up to 10 minutes, until you start to smell the pecans. Set them aside.
3. .........................................

for full recipes please see : beyondfrosting.com

source https://cakecooking-recipes.blogspot.com/2018/11/maple-pecan-cupcakes.html