Maple and Pecan Cupcakes – Warm, Nutty, and Comforting
There’s a cozy charm in the way maple syrup and toasted pecans come together, especially when baked into soft, rich cupcakes.
These Maple and Pecan Cupcakes capture the warmth of autumn mornings and the sweetness of nostalgic treats.
With real maple syrup mixed into the batter and crunchy pecans folded through, they’re like a hug in cupcake form.
Add to that a creamy maple frosting, and you’ve got yourself the perfect dessert for brunches, holidays, or any moment that deserves a little extra indulgence.
Prep & Baking Overview
| Prep Time | Cook Time | Total Time | Servings | Course | Cuisine |
|---|---|---|---|---|---|
| 20 mins | 18 mins | 38 mins | 12 | Dessert | American |
Ingredients (for 12 & 6 Cupcakes)
| Ingredient | 12 Cupcakes | 6 Cupcakes | Alternatives |
|---|---|---|---|
| All-purpose flour | 1 1/4 cups | 2/3 cup | Whole wheat flour |
| Brown sugar | 3/4 cup | 1/3 cup | Coconut sugar |
| Butter (softened) | 1/2 cup | 1/4 cup | Vegan butter |
| Eggs | 2 | 1 | Flax eggs |
| Maple syrup | 1/3 cup | 3 tbsp | Honey or agave |
| Milk | 1/2 cup | 1/4 cup | Oat milk |
| Vanilla extract | 1 tsp | 1/2 tsp | Maple extract |
| Chopped pecans | 2/3 cup | 1/3 cup | Walnuts |
| Powdered sugar (for frosting) | 2 cups | 1 cup | Coconut powdered sugar |
How to Make Maple and Pecan Cupcakes
Step 1: Toast the Pecans
Lightly toast pecans in a dry skillet over medium heat for 3–5 minutes. Let them cool completely before using. This step enhances the nutty flavor beautifully.
Step 2: Make the Batter
Cream butter and brown sugar until fluffy. Beat in eggs one at a time, followed by maple syrup and vanilla.
Alternate adding flour and milk until smooth. Fold in the toasted pecans.
Step 3: Bake
Scoop the batter into lined muffin tins, filling each about 2/3 full. Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean.
Cool completely on a wire rack.
Step 4: Frosting Time
Beat softened butter with powdered sugar and a splash of maple syrup until creamy. Add a pinch of salt to balance the sweetness.
Pipe or spread generously over the cooled cupcakes.
Pro Tip
Reserve a few pecan pieces to sprinkle over the frosting for crunch and extra appeal.
Flavor Variations to Try
- Maple Bacon Cupcakes: Add a few crumbles of crispy turkey bacon on top of the frosting.
- Spiced Maple Pecan: Add 1/2 tsp cinnamon and a pinch of nutmeg to the batter.
- Chocolate Maple Pecan: Stir mini chocolate chips into the batter or drizzle chocolate over the frosting.
Serving Tips
- Serve slightly warm for gooier texture.
- Pair with maple lattes or chai for cozy vibes.
- Garnish with extra pecan halves and a drizzle of maple syrup for a dessert-worthy look.
Storing Tips
- Store in an airtight container at room temperature for 2 days.
- Refrigerate for up to 5 days if frosted.
- Freeze unfrosted cupcakes up to 2 months; thaw and frost when ready.
FAQs
Can I use maple extract instead of syrup?
Yes, but reduce the quantity—start with 1/2 tsp and adjust.
Do I have to toast the pecans?
Highly recommended! It enhances the flavor significantly.
Can I make these gluten-free?
Yes, use a gluten-free baking blend instead of all-purpose flour.
Bake a Batch of Autumn Sweetness
Maple and Pecan Cupcakes are like edible comfort blankets. Rich, moist, and just the right amount of sweet—they’ll have everyone reaching for seconds.
Don’t forget to toast the pecans and let the maple magic shine!
