Butter pecan cupcakes bring a unique twist to traditional flavors, combining the richness of buttery cake with the satisfying crunch of toasted pecans. These butter pecan cupcakes are infused with a nutty warmth that makes them an instant favorite at any gathering, from casual get-togethers to holiday feasts. The added cream cheese frosting takes indulgence to a new level, adding a luscious, tangy complement to the sweet, nutty cake base. Every bite is an interplay of creamy, crunchy, and buttery textures, making these cupcakes a perfect treat for those who love comforting flavors with a hint of decadence.

Ingredients You’ll Need

To achieve the ideal balance of flavor and texture in these butter pecan cupcakes, each ingredient plays an essential role.

Essential Cupcake Ingredients: Start with a base of yellow cake mix, which creates a soft and fluffy texture. Adding instant vanilla pudding mix not only enhances the flavor but also makes the cake extra moist, a key characteristic for a perfect cupcake. Dark brown sugar adds depth and a hint of caramel-like sweetness that complements the nutty pecans, while sour cream brings a touch of tang and keeps the crumb tender. Vanilla extract enhances the flavors, giving the cupcakes a warm undertone. The eggs provide structure, and vegetable oil keeps the cake light yet moist.

Cream Cheese Frosting Ingredients: For the frosting, you’ll need unsalted butter and full-fat cream cheese to achieve a smooth, creamy consistency. The vanilla extract adds flavor, while powdered sugar creates the desired sweetness and thickness. A pinch of salt balances the sweetness, making the frosting perfectly suited to the buttery pecan base.

Buttered Pecans: Toasting pecans in butter brings out their natural oils and intensifies their flavor, giving the cupcakes a deliciously nutty crunch. The buttered pecans not only add texture but also enhance the richness of the cupcake, making each bite unforgettable.

Step-by-Step Instructions for Perfect Cupcakes

Creating these butter pecan cupcakes requires just a few steps to ensure the best flavor and texture.

Preparing the Buttered Pecans: Start by preheating your oven to 350°F (175°C). Place a few tablespoons of butter on a baking sheet and let it melt, then toss the pecans to coat them evenly. Spread them out in a single layer to ensure even toasting. After 5 to 7 minutes, the pecans should be golden and fragrant. Once they’re cooled, chop them finely and reserve them most for the batter, and a few for the finishing touch on top.

Mixing the Batter: In a large mixing bowl, sift the cake mix to remove any lumps. Then add the instant vanilla pudding mix, flour, brown sugar, eggs, sour cream, water, oil, and vanilla extract. Start by mixing on low speed to gently incorporate the ingredients, then increase to medium speed for a smoother, well-combined batter. Folding in the buttered pecans adds texture and flavor, ensuring each cupcake has a burst of nutty goodness.

Baking Tips: Spoon the batter evenly into the lined cupcake pan, aiming for about ¼ cup per well for consistent sizes. Bake at 350°F (175°C) for 15-17 minutes. You’ll know they’re ready when the tops spring back to a gentle touch and a toothpick inserted in the center comes out clean. Cooling the cupcakes on a rack prevents sogginess and ensures they’re at the right temperature for frosting.

Cooling and Preparing for Frosting: Allow the Butter Pecan Cupcakes to cool completely before frosting. This is crucial; if they’re still warm, the frosting will melt, losing its structure. Cooling also helps the flavors meld, making each bite that much better.

Making the Cream Cheese Frosting

This cream cheese frosting is the perfect pairing for the butter pecan cupcakes, adding a creamy, slightly tangy finish.

Creaming the Butter and Cream Cheese: Begin by beating the softened butter in a mixing bowl until smooth, then add the cream cheese in pieces. This method ensures an even, fluffy texture. The cream cheese and butter should be thoroughly combined before adding other ingredients to avoid lumps.

Incorporating Powdered Sugar: Gradually add the powdered sugar, sifting it in to prevent clumps and blending on low speed to keep the sugar dust under control. Adding it slowly also allows you to adjust the sweetness to taste, ensuring it complements the cupcakes rather than overwhelming them.

Achieving the Perfect Consistency: Beat the frosting until light and fluffy, but be careful not to overmix, as this can make it too soft. If needed, refrigerate the frosting briefly to help it firm up for easier piping.

Storage and Make-Ahead Tips: This frosting can be prepared in advance and stored in the refrigerator. When ready to use, allow it to soften slightly at room temperature, then beat briefly to restore its smooth texture. Avoid microwaving, as this can affect the consistency.

Recipe Tips & Frequently Asked Questions

Using Fresh Ingredients: Fresh eggs, cream cheese, and butter enhance the flavor and texture, ensuring your cupcakes turn out soft and flavorful.
Customizing Flavor and Texture: For a deeper flavor, consider using dark vanilla extract or adding a touch of almond extract for complexity.
Piping and Decorating Tips: Use a large star tip like 1M or 2D for elegant swirls, and practice even pressure to achieve a professional look.
Adjusting for Dietary Preferences: You can substitute sour cream with Greek yogurt or experiment with plant-based oils for a lighter version.

Can I Use a Different Nut Instead of Pecans? Yes, walnuts or almonds can replace pecans, though each will bring a unique flavor and texture.
How Long Can These Cupcakes Be Stored? Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Can I Make These Cupcakes in Advance? Absolutely. Both cupcakes and frosting can be made a day ahead; just store them separately until ready to serve.
Can I Make This Recipe Without a Stand Mixer? A hand mixer works just as well, though it may require a bit more time to achieve a smooth batter and fluffy frosting.

What to Serve With This Recipe

Butter pecan cupcakes are delightful on their own, but pairing them thoughtfully can enhance the experience.

Pairing Suggestions: The warm, nutty flavors pair beautifully with a hot cup of coffee, a latte, or even a glass of milk. For a holiday twist, serve alongside eggnog or mulled cider, which complements the spiced notes in the cupcakes.

Ideal Occasions: These Butter Pecan Cupcakes are versatile enough for casual family gatherings, festive holidays, or even an afternoon tea. Their unique flavor and indulgent frosting make them a wonderful addition to dessert spreads for Thanksgiving, Christmas, or any celebration.

Final Touches and Serving Tips

Adding the final touches elevates these Butter Pecan Cupcakes into something truly special.

Adding the Buttered Pecans: Garnish each frosted cupcake with a sprinkle of the reserved buttered pecans, adding an extra crunch and visual appeal that hints at the flavors inside.

Serving Presentation Ideas: Arrange the cupcakes on a tiered stand or decorative platter for an elegant presentation. For extra flair, garnish the platter with whole pecans or sprigs of fresh mint.

Enjoying Fresh vs. Chilled: These Butter Pecan Cupcakes are best enjoyed fresh at room temperature when the flavors are fully developed. If stored in the refrigerator, allow them to sit out for a few minutes before serving to bring back their soft, luscious texture.

Butter Pecan Cupcakes

Butter pecan cupcakes are moist, nutty treats topped with creamy frosting, perfect for any occasion.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 15

Servings:

Author: Jessica Harmon

Ingredients

Cupcakes

3 eggs at room temperature (to quickly bring to room temperature, submerge in warm water for 5 minutes)
½ cup vegetable oil we suggest canola oil (108g)
1 box yellow cake mix 15.25 oz, sifted (we used Duncan Hines Super Moist)
3.4 oz small box instant vanilla pudding mix (do not prepare as pudding)
1 cup sour cream 242g
½ cup all-purpose flour 60g
½ cup dark brown sugar 100g; light brown sugar can also be used
1 cup water 240g
2½ teaspoons vanilla extract 10g
1¼ cups chopped buttered pecans (plus additional for garnish)

Cream Cheese Frosting

2 sticks unsalted butter softened (226g)
16 oz full-fat cream cheese softened (two 8 oz blocks)
6 cups powdered sugar 690g; adjust to taste
2 teaspoons vanilla extract 8g
½ teaspoon salt 2g

Instructions

For the Buttered Pecans

Preheat the oven to 350°F (175°C). Place 2 tablespoons of butter on a baking sheet and let it melt in the oven.
Once melted, add 1½ cups pecans to the sheet, tossing them to coat evenly with the butter. Spread the pecans out in an even layer.
Toast the pecans for 5 to 7 minutes, stirring halfway through to ensure even roasting. Keep an eye on them as they can brown quickly. Once golden and fragrant, remove from the oven, allow to cool, then chop.
Reserve 1¼ cups of the chopped pecans for the cake batter. Set aside the remaining ¼ cup to sprinkle on top of the cupcakes later (adjust as desired).

For the Cupcakes

Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large mixing bowl, sift the cake mix, then add in the instant vanilla pudding mix, flour, dark brown sugar, eggs, sour cream, water, oil, and vanilla extract.
Mix on low speed for 10-15 seconds to incorporate the ingredients, then increase to medium speed and beat for 2 minutes. Pause occasionally to scrape down the sides of the bowl for even mixing.
Carefully fold in the 1¼ cups of chopped, buttered pecans until evenly distributed throughout the batter.
Spoon approximately ¼ cup of batter into each cupcake liner, filling them evenly.
Bake the cupcakes for 15-17 minutes, or until the tops spring back when lightly pressed, and a toothpick inserted into the center comes out clean or with only a few crumbs.
Remove the cupcakes from the pan shortly after baking and place them on a wire rack to cool completely.

For the Cream Cheese Frosting

Place the softened butter in the mixing bowl and beat on low to medium speed until smooth and creamy.
Add the softened cream cheese, cut into pieces, and continue beating on low to medium speed until thoroughly combined. If using a hand mixer, ensure the cream cheese is very soft for easier blending.
Add the vanilla extract and gradually sift in the powdered sugar, mixing on low speed to prevent a sugar cloud. Cover the bowl with a towel if needed to contain the powdered sugar.
Increase the speed and beat the frosting until light and fluffy. Avoid over-mixing to keep it from becoming too soft. If the frosting becomes too soft, refrigerate it briefly to firm it up.
For the best piping results, use the frosting while it’s still slightly chilled. You can prepare it in advance and refrigerate; before using, let it soften at room temperature (do not microwave), then remix gently.

Decorating

Ensure the cupcakes are completely cooled before applying the frosting. Using a piping bag fitted with a large star tip, such as a 1M or 2D, pipe swirls of frosting onto each cupcake.
Finish by sprinkling the reserved buttered pecans on top for a decorative and flavorful touch.

Best Butter Pecan Cupcakes