Maple Butter Pecan Cupcakes: A Sweet Symphony of Flavor

Few things capture the essence of comfort and indulgence quite like Maple Butter Pecan Cupcakes. These soft, moist cupcakes are infused with the rich, caramel-like sweetness of maple syrup, complemented by the buttery crunch of toasted pecans. Topped with a velvety maple buttercream, each bite melts in your mouth, offering a perfect balance of nutty warmth and sugary delight.

This recipe is a treat for special occasions, holiday gatherings, or just because you crave something extraordinary. Maple syrup and pecans are a classic combination, deeply rooted in North American cuisine, especially in regions like Canada and the southern United States. The result? A cupcake that feels both nostalgic and indulgent, making it an irresistible choice for dessert lovers.

Ingredients

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking powder	1 ½ teaspoons
Baking soda	½ teaspoon
Salt	¼ teaspoon
Unsalted butter (softened)	½ cup (1 stick)
Brown sugar	½ cup
Maple syrup (pure)	½ cup
Eggs	2 large
Vanilla extract	1 teaspoon
Buttermilk	½ cup
Chopped pecans (toasted)	¾ cup

For Maple Buttercream Frosting

Ingredient	Quantity
Unsalted butter (softened)	1 cup (2 sticks)
Powdered sugar	3 cups
Maple syrup (pure)	¼ cup
Heavy cream	2 tablespoons
Vanilla extract	1 teaspoon
Salt	¼ teaspoon

Tip: Use pure maple syrup rather than artificial syrup for a deep, authentic flavor. Toasting the pecans before adding them enhances their nuttiness and brings out a richer taste.

Equipment Needed

• Mixing bowls
• Electric mixer (hand or stand)
• Cupcake liners and muffin tin
• Whisk
• Spatula
• Wire rack for cooling
• Piping bag and decorative tip (for frosting)

Using an electric mixer helps incorporate air into the batter, creating light and fluffy cupcakes. A piping bag ensures a smooth and professional-looking frosting finish.

Step-by-Step Instructions

Preparing the Cupcake Batter

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Using a mixer, beat the butter and brown sugar together until light and fluffy.
4. Add the maple syrup, followed by the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk, starting and ending with the dry mixture. Mix until just combined.
6. Gently fold in the toasted pecans to distribute them evenly.

Baking the Cupcakes

7. Scoop the batter into the cupcake liners, filling each about ⅔ full.
8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Making the Maple Buttercream Frosting

10. In a large bowl, beat the butter until creamy and smooth.
11. Gradually add the powdered sugar, mixing until fully combined.
12. Pour in the maple syrup, vanilla extract, and salt, beating until smooth.
13. Add the heavy cream one tablespoon at a time, whipping until the frosting reaches a fluffy consistency.

Frosting & Garnishing

14. Transfer the frosting to a piping bag fitted with your favorite tip.
15. Pipe the frosting onto the cooled cupcakes in swirls or rosettes.
16. Sprinkle with extra toasted pecans and drizzle with a touch of maple syrup for added flair.

Tips & Variations

• Gluten-Free Option: Swap the all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free Version: Substitute vegan butter for the butter and use almond milk mixed with a teaspoon of vinegar instead of buttermilk.
• Extra Maple Flavor: Add a few drops of maple extract to both the cupcake batter and frosting for an even richer taste.
• Crunchy Topping: For more texture, top with candied pecans instead of regular pecans.

Serving Suggestions

For a stunning presentation, place each cupcake on a rustic wooden board or a white porcelain plate to highlight their warm, golden tones. Garnish with whole pecans and a drizzle of extra maple syrup for a glossy finish.

These cupcakes pair beautifully with a cup of coffee, chai latte, or a glass of warm milk, making them perfect for brunch, tea time, or dessert.

Perfect Pairings

Beverage Pairings:

• Maple Bourbon Latte – The smoky, caramel notes of bourbon complement the maple sweetness beautifully.
• Chai Tea – The warm spices of chai enhance the nutty undertones in the cupcakes.
• Hazelnut Coffee – A bold, nutty coffee rounds out the flavors perfectly.

Dessert Pairings:

• A scoop of maple pecan ice cream makes for a decadent treat.
• Serve alongside caramel-drizzled apple slices for a fall-inspired spread.

Storage & Reheating

• Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap unfrosted cupcakes individually and freeze for up to 2 months. Thaw at room temperature before frosting.
• Reheating: If serving from the fridge, let the cupcakes sit at room temperature for 15–20 minutes to soften.

Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	~320 kcal
Carbohydrates	42g
Protein	4g
Fat	16g
Sugar	30g
Sodium	150mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

These Maple Butter Pecan Cupcakes are the perfect indulgence for any dessert lover. Their delicate maple sweetness, combined with the crunch of toasted pecans and the silky smooth buttercream, creates an irresistible treat. Whether for a cozy fall afternoon, a festive holiday gathering, or just a sweet craving, these cupcakes will surely impress.

Give this recipe a try, and don’t forget to share your results! Drop a comment below or tag us on social media with your delicious creations.