Pecan Caramel Cupcakes Recipe

Pecan Caramel Cupcakes
Pecan Caramel Cupcakes
Pecan caramel cupcakes are a super sweet nutty delight.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 ½ c all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ¼ c toasted pecans, chopped
  • 1 stick unsalted butter, softened
  • 1 c brown sugar
  • 2 large eggs, room temperature
  • ⅓ c sour cream
  • 1 tsp vanilla extract

Frosting ingredients

  • 1 stick butter
  • 1 c brown sugar
  • ¼ c milk
  • 2 c powdered sugar


  1. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. In a medium bowl, combine flour, baking powder, baking soda and salt. Stir in the chopped pecans and set aside.
  3. In a large bowl, cream the butter and brown sugar together until light and fluffy.
  4. Add eggs one at a time, beating to blend between additions.
  5. Beat in sour cream and vanilla.
  6. Add the dry ingredients and mix until just blended. Do not over mix.
  7. Spoon the mixture into prepared muffin tin.
  8. Bake for 18 to 25 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  9. To make the frosting, melt the butter in a saucepan.
  10. Add brown sugar and boil for two minutes, stirring constantly.
  11. Add the milk and stir until the mixture boils. Remove from the heat and cool.
  12. Gradually add the powdered sugar, beating well, until you reach your desired taste and texture.
  13. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.