Description
These moist and flavorful Butter Pecan Cupcakes are made from a yellow cake mix enhanced with brown sugar and buttered pecans, then topped with a rich, creamy cream cheese frosting. Perfect for a crowd-pleasing dessert, these cupcakes combine buttery pecan crunch with a soft, tender crumb and luscious frosting.
Ingredients
Scale
- 2 Tablespoons unsalted butter
- 1 ½ cups pecans
- 1 Box Yellow Cake Mix (15.25 oz, Duncan Hines Super Moist recommended)
- 3.4 oz Instant Vanilla Pudding Mix (do not prepare)
- ½ cup all-purpose flour (60g)
- ½ cup dark brown sugar (100g)
- 1 cup sour cream (242g)
- 3 eggs, room temperature
- 1 cup water (240g)
- ½ cup vegetable oil (108g, canola oil recommended)
- 2½ teaspoons vanilla extract (10g)
- 1¼ cups chopped, buttered pecans (plus extra for topping)
- 2 sticks unsalted butter, softened (226g)
- 16 oz cream cheese, softened, full fat
- 2 teaspoons vanilla extract (8g)
- ½ teaspoon salt (2g)
- 6 cups powdered sugar (690g)
Instructions
- Preheat oven to 350°F. Place 2 tablespoons of butter on a baking sheet and let melt quickly. Add 1 ½ cups pecans and toss to coat evenly. Spread the pecans out and roast for 5 to 7 minutes, stirring halfway through to prevent burning. Allow to cool, then chop. Reserve 1 ¼ cups for the batter and set aside additional pecans for topping.
- Preheat oven to 350°F and line a cupcake pan with paper liners. Sift the cake mix into a large mixing bowl. Add instant vanilla pudding mix, eggs, brown sugar, flour, sour cream, water, vegetable oil, and vanilla extract. Mix on low speed for 10-15 seconds to combine, then increase to medium speed and beat for 2 minutes. Stop occasionally to scrape down the bowl.
- Gently fold in 1 ¼ cups chopped buttered pecans. Spoon batter into each cupcake liner, filling about ¼ cup per well.
- Bake for 15-17 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few crumbs. Remove from oven and place cupcakes on a cooling rack immediately to cool.
- In a mixer bowl, beat softened butter on low to medium speed until smooth. Add softened cream cheese and continue beating until fully incorporated. Mix in vanilla extract. Gradually add powdered sugar on low speed to minimize dust, then increase speed and beat until fluffy. Avoid over-beating which can soften the frosting too much. Refrigerate briefly if needed to firm up.
- Ensure cupcakes are completely cooled to room temperature before frosting. Use a spatula or piping bag fitted with a star tip (like 1M or 2D) to decorate cupcakes. Optionally sprinkle remaining buttered pecans on top for garnish.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American