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Step 3: Make the Cupcake Batter
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
- Stir in the vanilla extract.
- Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk (or whole milk). Start and end with the flour mixture, mixing until just combined.
- Gently fold in the toasted pecans until evenly distributed throughout the batter.
Step 4: Bake the Cupcakes
- Divide the cupcake batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Make the Caramel Filling
- While the cupcakes are cooling, prepare the caramel filling. In a medium saucepan over medium heat, melt the butter.
- Stir in the brown sugar, heavy cream, and a pinch of salt. Bring the mixture to a simmer and cook for 3-4 minutes, stirring frequently, until the caramel thickens.
- Remove from heat and stir in the vanilla extract. Let the caramel cool for a few minutes to thicken slightly before using it to fill the cupcakes.
Step 6: Assemble the Cupcakes
- Once the cupcakes are completely cooled, use a small knife or cupcake corer to create a hole in the center of each cupcake. Be sure not to cut all the way through — you just want to create enough space for the caramel filling.
- Spoon the caramel filling into the hole of each cupcake, filling it generously. You can use a piping bag for a more precise application if you like.
Step 7: Top with Pecans and Serve
- After filling the cupcakes with caramel, sprinkle the top of each one with the remaining toasted pecans for a delightful crunch and added flavor.
- Serve and enjoy!
Tips for Perfect Butter Pecan Cupcakes with Caramel Filling
- For Extra Moist Cupcakes: If you don’t have buttermilk on hand, you can substitute it with regular milk and a tablespoon of vinegar or lemon juice. The acidity will help the cupcakes stay moist and tender.
- Caramel Consistency: If your caramel is too runny, let it cool for a few more minutes before filling the cupcakes. If it’s too thick, you can reheat it slightly to achieve the right pouring consistency.
- Customize the Topping: If you love extra caramel, drizzle a bit more caramel sauce over the top of each cupcake before serving. You can also add a sprinkle of sea salt to balance out the sweetness.
- Make Ahead: You can prepare the cupcakes and caramel filling a day in advance. Just store the cupcakes in an airtight container at room temperature and the caramel in the fridge. Warm up the caramel slightly before using it to fill the cupcakes.
Why These Butter Pecan Cupcakes Are So Special
These cupcakes are the perfect blend of rich, buttery goodness and sweet caramel delight. The moist and flavorful butter pecan cake pairs beautifully with the creamy caramel filling, while the toasted pecans on top add texture and crunch. Each bite is a satisfying combination of flavors and textures, making these cupcakes a perfect dessert for any special occasion or just a sweet treat to enjoy at home.
From their melt-in-your-mouth caramel center to the crunchy, nutty topping, Butter Pecan Cupcakes with Caramel Filling are a delightful indulgence that will leave everyone asking for seconds. Whether you’re celebrating a birthday, hosting a party, or simply treating yourself, these cupcakes are sure to impress!
Enjoy your delicious Butter Pecan Cupcakes with Caramel Filling, and happy baking!
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