Butter Pecan Cupcakes With Brown Sugar Frosting

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/8/19
cupcakes being made in kitchen
Michael Piazza/Photolibrary/Getty Images
Prep: 10 mins
Cook: 28 mins
Total: 38 mins
Servings: 24 servings
Nutrition Facts (per serving)
230 Calories
11g Fat
32g Carbs
3g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 230
% Daily Value*
Total Fat 11g 14%
Saturated Fat 5g 27%
Cholesterol 59mg 20%
Sodium 130mg 6%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 2%
Protein 3g
Calcium 78mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use light brown muscovado sugar in these cupcakes for absolutely amazing flavor. Muscovado sugar is darker, and the color and flavor come from cane sugar rather than molasses. If you can't find it locally, try online merchants or use regular light or dark brown sugar in the cupcakes.

Ingredients

  • 2 cups cake flour (stirred before measuring)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter
  • 1 cup light brown sugar (packed, muscovado if possible)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3/4 cup (6 ounces) milk
  • 1/2 cup pecans (finely chopped)
  • For the Brown Sugar Frosting:
  • 1/2 cup (4 ounces) butter
  • 1/4 cup half-and-half (or milk)
  • 1 cup light brown sugar (packed, muscovado if possible)
  • 2 cups confectioners' sugar

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Line 18 to 21 muffin cups with paper liners.

  4. In a medium bowl, combine the cake flour, baking powder, and salt; set aside.

  5. In a mixing bowl, beat 6 tablespoons butter and 1 cup brown sugar until light. Beat in egg and 2 teaspoons vanilla extract until well blended.

  6. Add about half of the flour mixture and about half of the milk, slowly beating until blended. Blend in the remaining flour mixture and milk, then fold in pecans.

  7. Fill paper liners 1/2 to 2/3 full.

  8. Bake for 24 to 28 minutes, until the cupcakes, bounce back when lightly touched with a finger.

  9. Cool in pan on a rack; remove from the pan, then frost with brown sugar frosting or dust with sifted confectioners' sugar.

Frosting

  1. In a saucepan over medium-low heat, slowly bring 1/2 cup butter, 1/4 cup half-and-half or milk, and 1 cup light brown sugar to a boil, stirring frequently. When the mixture begins to boil, remove from heat and set aside to cool to lukewarm.

  2. Sift 2 cups of confectioners' sugar into the lukewarm brown sugar mixture and beat until smooth and creamy. Add a little more confectioners' sugar if needed, or beat in a little hot water if the frosting becomes too stiff.

  3. Frost the cooled cupcakes.

  4. Serve and enjoy!