Caramel Pecan Cupcakes Recipe: Sweet, Nutty Delight!

Caramel Pecan Cupcakes are more than just a dessert; they are a delightful journey for your taste buds, a symphony of flavors and textures that promises to captivate from the very first bite. Imagine sinking your teeth into a perfectly moist, fluffy vanilla cupcake, generously swirled with rich, buttery caramel and topped with toasted, crunchy pecans. It’s a combination that truly embodies comfort and indulgence, making it a perennial favorite for gatherings, celebrations, or simply a well-deserved treat after a long day. I believe this recipe will become a cherished addition to your baking repertoire, bringing smiles and satisfaction with every serving.

Historically, both caramel and pecans hold significant places in culinary traditions, especially in American baking. Pecans, native to the Southern United States, have long been cherished for their distinct flavor and versatility in both sweet and savory dishes, while caramel, a timeless confection, adds that irresistible gooey sweetness we all adore. When these two stars align in the form of a cupcake, the result is nothing short of magical. People adore these Caramel Pecan Cupcakes for their incredible balance – the sweet and slightly salty notes of the caramel, the earthy crunch of the pecans, and the tender crumb of the cupcake create an experience that is both sophisticated and deeply satisfying. This convenient, portion-controlled treat makes entertaining a breeze, ensuring everyone gets a perfect bite of happiness.

this Recipe

Ingredients:

• For the Caramel Pecan Cupcakes:

  • 1 ½ cups (180g) all-purpose flour: Make sure it’s measured correctly, preferably by weight, for the best cupcake texture.
  • 1 ½ teaspoons baking powder: Essential for helping our cupcakes rise beautifully and achieve that delightful airy crumb.
  • ½ teaspoon salt: Just a touch to balance the sweetness and enhance all the other flavors in these exquisite Caramel Pecan Cupcakes.
  • ½ cup (113g) unsalted butter: Softened to room temperature. This is crucial for proper creaming and a smooth batter.
  • 1 cup (200g) granulated sugar: Provides the perfect level of sweetness for our moist cupcakes.
  • 2 large eggs: At room temperature. Room temperature eggs emulsify better with the butter and sugar, leading to a more uniform batter.
  • 1 teaspoon pure vanilla extract: Don’t skimp on the good stuff! Vanilla elevates the flavor profile of the entire cupcake.
  • ½ cup (120ml) whole milk: Also at room temperature. Helps create a tender crumb.
  • ¼ cup (60g) sour cream: At room temperature. The secret ingredient for incredibly moist and tender cupcakes, adding richness and a subtle tang.

• For the Homemade Caramel Sauce (used in filling and frosting):

  • 1 cup (200g) granulated sugar: The base for our rich, golden caramel.
  • ¼ cup (60ml) water: Helps dissolve the sugar initially.
  • ½ cup (120ml) heavy cream: Warmed slightly. This helps prevent the caramel from seizing when added to the hot sugar.
  • 2 tablespoons (28g) unsalted butter: Cut into small pieces, at room temperature. Adds richness and a silky texture.
  • ½ teaspoon salt: A pinch of salt is vital to balance the sweetness and create that irresistible salted caramel flavor.
  • ½ teaspoon pure vanilla extract: Added at the end for an extra layer of aroma and taste.

• For the Candied Pecan Topping:

  • 1 cup (100g) pecan halves or pieces: Lightly toasted for enhanced flavor, then roughly chopped.
  • 1 tablespoon (14g) unsalted butter: For coating and richness.
  • 2 tablespoons (25g) light brown sugar, packed: Adds a beautiful caramelization and sweetness to the pecans.
  • Pinch of salt: Again, to balance and elevate the flavors.

• For the Caramel Buttercream Frosting:

  • 1 cup (226g) unsalted butter: Softened to room temperature. Crucial for a smooth, pipeable buttercream.
  • 4-5 cups (480-600g) powdered sugar: Sifted to avoid lumps. We’ll add this gradually to achieve the desired consistency.
  • ¼ cup (60ml) heavy cream: Or more, as needed, for a light and fluffy frosting.
  • 1 teaspoon pure vanilla extract: Enhances the overall flavor.
  • Pinch of salt: A little salt goes a long way in cutting the sweetness and making the flavor pop.
  • ½ cup of the cooled Homemade Caramel Sauce: (from the batch prepared above). This will be folded into our buttercream for an incredible caramel flavor.

Instructions:

Phase 1: Preparing the Homemade Caramel Sauce

1. Gather Your Ingredients and Tools:

   Ensure you have all your caramel sauce ingredients measured and ready. Warm your heavy cream slightly in a separate small saucepan or microwave; this prevents it from seizing when you add it to the hot sugar. Also, have your butter, salt, and vanilla ready to go. You’ll need a heavy-bottomed saucepan for the sugar and a whisk.

2. Prepare the Sugar Base:

   In a medium, heavy-bottomed saucepan, combine the 1 cup of granulated sugar and ¼ cup of water. Stir gently with a spoon just until the sugar is moistened. Try not to get sugar crystals on the sides of the pan. If you do, you can use a pastry brush dipped in water to brush them down.

3. Cook the Sugar:

   Place the saucepan over medium heat. Bring the mixture to a boil without stirring. Boiling water will help dissolve any remaining sugar crystals. Once it starts boiling, resist the urge to stir! Stirring can cause the sugar to crystallize, resulting in a grainy caramel. Instead, you can gently swirl the pan occasionally to ensure even heating.

4. Watch for Color Change:

   Continue to boil the sugar mixture. It will first become clear, then start to turn a light amber color around the edges, gradually deepening in color. Keep a very close eye on it during this stage, as it can go from perfect to burnt in a matter of seconds. We are looking for a rich, deep amber color, similar to an old copper penny. This usually takes about 8-12 minutes, but timing can vary significantly with stove heat and pan type.

5. Add Warm Cream (Carefully!):

   As soon as the sugar reaches that deep amber color, immediately remove the saucepan from the heat. Carefully and slowly pour in the warmed heavy cream while whisking constantly. Be extremely cautious, as the mixture will bubble up violently and release a lot of steam. This is normal, but it’s very hot! Continue whisking until the mixture is smooth.

6. Incorporate Butter, Salt, and Vanilla:

   Add the 2 tablespoons of unsalted butter (cut into pieces), ½ teaspoon of salt, and ½ teaspoon of vanilla extract to the caramel. Whisk until the butter is fully melted and incorporated, and the sauce is smooth and glossy.

7. Cool and Divide:

   Pour the finished caramel sauce into a heatproof jar or bowl. Let it cool completely to room temperature. As it cools, it will thicken significantly. Once cool, measure out ½ cup of this delicious caramel for the buttercream frosting and set aside. The remaining caramel will be used to fill our delightful Caramel Pecan Cupcakes.

Phase 2: Baking the Caramel Pecan Cupcakes

1. Preheat and Prepare:

   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. I find that a good quality liner makes all the difference when peeling!

2. Whisk Dry Ingredients:

   In a medium bowl, whisk together the 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Make sure these are thoroughly combined to ensure an even rise and flavor in every bite of our Caramel Pecan Cupcakes. Set aside.

3. Cream Butter and Sugar:

   In a large bowl, using an electric mixer (either a stand mixer with the paddle attachment or a hand mixer), beat the ½ cup of softened unsalted butter and 1 cup of granulated sugar together on medium-high speed. Beat for 3-5 minutes, or until the mixture is light, fluffy, and pale yellow. This process incorporates air, which is key to a tender cupcake.

4. Add Eggs and Vanilla:

   Reduce the mixer speed to medium. Add the 2 large room-temperature eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly. Stir in the 1 teaspoon of pure vanilla extract until just combined.

5. Combine Wet Ingredients:

   In a small separate bowl or measuring cup, whisk together the ½ cup of whole milk and ¼ cup of sour cream until smooth. Ensure these are also at room temperature.

6. Alternate Dry and Wet Mixtures:

   With the mixer on low speed, add about one-third of the dry ingredient mixture to the butter-sugar mixture, and mix until just combined. Then, add half of the milk-sour cream mixture and mix until just combined. Continue this process, alternating until all the dry and wet mixtures are incorporated, beginning and ending with the dry ingredients. Be very careful not to overmix the batter at this stage; overmixing can lead to tough cupcakes. Mix only until no streaks of flour remain.

7. Fill Cupcake Liners:

   Divide the cupcake batter evenly among the 12 prepared cupcake liners. I like to use an ice cream scoop to ensure uniform sizing. Fill each liner about two-thirds full.

8. Bake to Perfection:

   Bake in the preheated oven for 18-22 minutes, or until the cupcakes are golden brown, and a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.

9. Cool Completely:

   Once baked, remove the cupcakes from the oven and let them cool in the muffin tin for 5-10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting. It is absolutely crucial that the Caramel Pecan Cupcakes are completely cool before filling and frosting, otherwise, your frosting will melt.

Phase 3: Making the Candied Pecan Topping

1. Melt Butter and Sugar:

   In a small skillet, melt 1 tablespoon of unsalted butter over medium heat. Add 2 tablespoons of packed light brown sugar and a pinch of salt. Stir until the sugar dissolves and forms a syrupy mixture.

2. Coat Pecans:

   Add the 1 cup of chopped pecan halves or pieces to the skillet. Stir constantly for 2-3 minutes, until the pecans are fully coated in the brown sugar mixture and appear glossy and lightly toasted. Be careful not to burn them.

3. Cool and Break Apart:

   Immediately spread the candied pecans in a single layer on a piece of parchment paper or a silicone baking mat. Let them cool completely. As they cool, they will harden and become delightfully crunchy. Once cool, you can break them into smaller pieces if necessary.

Phase 4: Making the Caramel Buttercream Frosting

1. Cream the Butter:

   In a large bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the 1 cup of softened unsalted butter on medium-high speed for 3-5 minutes. Beat until it’s very light, fluffy, and pale in color. This process whips air into the butter, making for a light frosting.

2. Gradually Add Powdered Sugar:

   With the mixer on low speed, gradually add the 4-5 cups of sifted powdered sugar, one cup at a time, beating well after each addition until fully incorporated. Start with 4 cups and add more if you prefer a stiffer frosting. Scrape down the sides of the bowl frequently.

3. Add Wet Ingredients and Salt:

   Once the powdered sugar is mostly incorporated, add ¼ cup of heavy cream, 1 teaspoon of pure vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat for another 3-5 minutes. Beat until the frosting is incredibly light, fluffy, and smooth. If the frosting seems too thick, add more heavy cream, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, add more powdered sugar.

4. Fold in Caramel Sauce:

   Finally, gently fold in the ½ cup of cooled homemade caramel sauce that you set aside earlier. Mix on low speed until just combined. Be careful not to overmix at this stage, as too much beating after adding the caramel can cause the frosting to become a bit runny. Beat just until the caramel is evenly distributed, creating a beautiful, swirled, or uniformly caramel-colored buttercream. This caramel buttercream is the perfect topping for our Caramel Pecan Cupcakes.

Phase 5: Assembling the Caramel Pecan Cupcakes

1. Core the Cupcakes:

   Once the Caramel Pecan Cupcakes are completely cool, use a cupcake corer, a small knife, or the back of a large piping tip to carefully remove a small cone-shaped piece from the center of each cupcake. Don’t go all the way through to the bottom. You can eat these little cake pieces or save them for another use!

2. Fill with Caramel:

   Spoon or pipe the remaining cooled homemade caramel sauce (that was not used in the buttercream) into the hollowed-out centers of each cupcake. Fill them generously, but leave a little room at the top. This burst of gooey caramel in the middle is what makes these Caramel Pecan Cupcakes truly special.

3. Frost the Cupcakes:

   Transfer the caramel buttercream frosting to a piping bag fitted with your favorite piping tip (a large star tip or round tip works wonderfully). Pipe a generous swirl of the luscious caramel buttercream on top of each filled cupcake. You can also simply use an offset spatula to spread the frosting if you prefer a more rustic look.

4. Garnish with Candied Pecans:

   Finish each beautiful Caramel Pecan Cupcake by sprinkling a generous amount of the crunchy candied pecan topping over the frosting. For an extra touch of indulgence, you can drizzle a tiny bit more of the caramel sauce over the pecans, if desired.

5. Serve and Enjoy:

   These glorious Caramel Pecan Cupcakes are now ready to be devoured! They are best enjoyed at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerated, let them come to room temperature for about 30 minutes before serving for the best flavor and texture experience.

Conclusion:

I truly believe that these Caramel Pecan Cupcakes are more than just a dessert; they are an experience, a delightful journey for your taste buds that you absolutely must embark on. From the incredibly moist and tender crumb of the vanilla cake, perfectly balanced by the rich, buttery caramel drizzle, to the delightful crunch of toasted pecans and the silky-smooth, yet tangy cream cheese frosting, every single bite offers a symphony of textures and flavors that will leave you utterly speechless. This recipe isn’t just about following steps; it’s about creating a moment of pure bliss, an indulgent treat that embodies comfort, sophistication, and a generous dose of homemade love. I’ve poured my heart into perfecting this recipe, ensuring that each component contributes to an overall masterpiece that is both familiar and excitingly gourmet. It’s the kind of dessert that makes people close their eyes in enjoyment, sigh with contentment, and immediately ask for the recipe. You’ll find yourself reaching for another before you even finish the first, a true testament to its irresistible charm.

Beyond the Basics: Serving Suggestions and Delicious Variations

Once you’ve mastered the art of these glorious cupcakes, the possibilities for enjoyment are endless. Imagine presenting these beautiful creations at your next dinner party, a testament to your baking prowess, or simply savoring one with a steaming mug of artisanal coffee on a quiet Sunday afternoon – pure heaven. For a truly decadent experience, I highly recommend serving them slightly warmed, allowing the caramel to become even more gooey and the frosting to soften just a touch. Pair them with a scoop of premium vanilla bean ice cream or a dollop of fresh, unsweetened whipped cream – the contrast of temperatures and textures is simply divine and elevates an already fantastic dessert to extraordinary heights. They also make magnificent gifts, carefully packaged in a pretty box, ready to brighten someone’s day.

But why stop there? This recipe is incredibly versatile and open to your creative flair. If you’re feeling adventurous, consider substituting walnuts or even toasted almonds for the pecans to slightly alter the nutty profile. For those who adore a hint of spice, a pinch of cinnamon or nutmeg added to the cake batter will introduce an extra layer of warmth and complexity, especially lovely during the autumn months. If you’re a fan of the salty-sweet combination, a light sprinkle of flaky sea salt over the caramel drizzle just before serving will elevate the flavors and add an intriguing counterpoint to the sweetness. For a special occasion, you could even make miniature versions, perfect for a dessert bar or bite-sized indulgence, simply adjusting the baking time accordingly. Or, if you’re catering to a crowd and prefer a single dessert to slice, the recipe can easily be adapted into a delicious sheet cake or a stunning Bundt cake – just remember to monitor the baking times. Don’t be afraid to experiment with different cupcake liner designs to match the theme of your event; elegant gold or rustic brown liners can truly enhance the presentation. The beauty of baking is that it allows for personal expression, and these cupcakes are the perfect canvas.

Your Turn to Bake and Share!

Now that you’re armed with all the secrets to these truly irresistible treats, I sincerely hope you’ll take the plunge and whip up a batch yourself. There’s an immense joy and satisfaction in creating something so incredibly delicious from scratch, and I promise you, the aroma alone will be worth every moment of effort. Don’t be shy – dive into your kitchen, preheat that oven, and prepare to be amazed by the magic of homemade Caramel Pecan Cupcakes. This is more than just a recipe; it’s an invitation to create, to savor, and to share. And when you do, please, please, please come back and share your experience with me! I absolutely adore seeing your creations and hearing about your baking adventures. Did you make any fun substitutions? What was your favorite part of the process? Did they disappear in minutes (I bet they did!)? Your feedback, your photos, and your stories truly make my day, and they inspire others in our wonderful baking community to give it a try too. Remember, baking is about spreading joy and love, and these cupcakes are the perfect vehicle for that. So go on, make some beautiful memories, and treat yourself (and those you love) to something truly special. I can’t wait to hear all about it!

Caramel Pecan Cupcakes

Caramel Pecan Cupcakes are a delightful journey for your taste buds, offering a symphony of flavors and textures. Imagine sinking your teeth into a perfectly moist, fluffy vanilla cupcake, generously swirled with rich, buttery caramel and topped with toasted, crunchy pecans. This sweet, nutty, and indulgent dessert is perfect for gatherings, celebrations, or as a treat with a cup of coffee. Each bite combines soft cake with rich caramel and toasted pecans for a satisfying experience.

Prep Time
30 Minutes

Cook Time
40 Minutes

Total Time
30 Minutes

Servings
12 cupcakes

Ingredients

• 1 ½ cups (180g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup (120ml) whole milk, room temperature
• ¼ cup (60g) sour cream, room temperature
• 1 cup (200g) granulated sugar (for caramel sauce)
• ¼ cup (60ml) water (for caramel sauce)
• ½ cup (120ml) heavy cream, warmed (for caramel sauce)
• 2 tablespoons (28g) unsalted butter, cut into pieces (for caramel sauce)
• ½ teaspoon salt (for caramel sauce)
• ½ teaspoon pure vanilla extract (for caramel sauce)
• 1 cup (100g) pecan halves or pieces, chopped (for topping)
• 1 tablespoon (14g) unsalted butter (for candied pecans)
• 2 tablespoons (25g) light brown sugar, packed (for candied pecans)
• Pinch of salt (for candied pecans)
• 1 cup (226g) unsalted butter, softened (for frosting)
• 4-5 cups (480-600g) powdered sugar, sifted (for frosting)
• ¼ cup (60ml) heavy cream (for frosting)
• 1 teaspoon pure vanilla extract (for frosting)
• Pinch of salt (for frosting)
• ½ cup of the cooled Homemade Caramel Sauce (for frosting)

Instructions

1. Step 1
   Combine 1 cup granulated sugar and ¼ cup water in a heavy-bottomed saucepan. Cook over medium heat without stirring until deep amber (8-12 min). Remove from heat; carefully pour in warmed heavy cream while whisking. Add 2 tbsp unsalted butter, ½ tsp salt, and ½ tsp vanilla; whisk until smooth. Pour into a heatproof jar and cool completely. Set aside ½ cup for frosting, rest for filling.
2. Step 2
   Preheat oven to 350°F (175°C). Line a 12-cup muffin tin. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ½ tsp salt. In a large bowl, beat ½ cup softened butter and 1 cup granulated sugar until light and fluffy (3-5 min). Add 2 eggs one at a time, then 1 tsp vanilla. In a small bowl, whisk ½ cup milk and ¼ cup sour cream. Alternately add dry and wet mixtures to butter-sugar mix, starting and ending with dry, mixing until just combined. Fill liners two-thirds full. Bake 18-22 min until a toothpick comes out clean. Cool in tin for 5-10 min, then transfer to a wire rack to cool completely.
3. Step 3
   In a small skillet, melt 1 tbsp unsalted butter over medium heat. Add 2 tbsp brown sugar and a pinch of salt; stir until syrupy. Add 1 cup chopped pecans; stir constantly for 2-3 min until coated and glossy. Spread on parchment paper to cool completely, then break into pieces.
4. Step 4
   In a large bowl, beat 1 cup softened unsalted butter until light and fluffy (3-5 min). Gradually add 4-5 cups sifted powdered sugar, one cup at a time. Add ¼ cup heavy cream, 1 tsp vanilla, and a pinch of salt; beat until light and smooth (3-5 min). Gently fold in the ½ cup of cooled homemade caramel sauce until just combined.
5. Step 5
   Once cupcakes are completely cool, core each. Spoon remaining caramel sauce into centers. Pipe or spread caramel buttercream frosting generously on top of each cupcake. Garnish with candied pecans. Serve at room temperature. Store leftovers in an airtight container for up to 2 days at room temp or 4 days refrigerated.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.