Yumm! These cupcakes are pretty delicous. We have had Vacation Bible School in the evenings this week at church so we haven’t been getting home until 9pm every night. It’s quite exhausting. It is completely worth it, but yeah, it’s tiring. Well, last night I just really wanted something sweet. I didn’t get to eat dinner at VBS because my husband forgot Sadie’s diaper bag (thanks Drew!) and I had to drive all the way home to get it. Mind you, we live about 20 minutes outside of town. By the time I got back to church it was time for VBS to start. So that was unfortunate, but because I didn’t get dinner I was hungry when I got home and I decided to make some Butter Pecan Cupcakes.
I started by melting some butter in a pan and adding pecans and sugar. I let that cook on a low-medium temperature to get those pecans nice and roasted. The sugar kind started to thicken just slightly before I took it off of the heat.
Next, I mixed up my cake mix. I used a french vanilla cake mix out of a box, but you could just as easily use your own homemade cake recipe. Follow the instructions on the box or your recipe to mix up your cake mix. My recipes called for three eggs, 1/2 c oil, and 1 cup of water. I added a package of instant french vanilla pudding mix, 1 Tablespoon brown sugar, 1/2tsp cinnamon, and 1/2 tsp butter extract. Once all of the is mixed together stir in your pecan, sugar, and butter mixture.
Line your cupcake pan with liners sprayed with non-stick cooking spray or your could just spray your pan if you don’t have liners. Once they are lined, pour your batter into the liners until they are about 2/3 full.
Place in the oven and bake for about 17-20 minutes @ 350 degrees. I just followed the instructions on the back of the box for this part, so if your recipes calls for a different temperature or a longer time, follow it. When the cupcakes are a nice golden brown on top, take them out of the oven and let them cool.
While cupcakes were cooling I worked on my frosting. I used a store bought buttercream frosting out of a can. I spooned it into a bowl and added 1/2 tsp butter extract, 1/4 tsp. maple extract, 1/2 tsp. vanilla extract, 1 Tablespoon brown sugar, and 1/2 tsp. cinnamon. I mixed all of that together and let it rest until the cupcakes were cooled.
Once the cupcakes were cooled, I frosted them. I used my Wilton decorating gun, but you could use a piping bag or a spatula and just cover the top. When they were done being frosted, I topped them with chopped pecans. These were so good! They are really great with a nice glass of cold milk. My husband really liked them and will definitely want me to make them again. I hope you enjoy!
Butter Pecan Cupcakes
Makes 24 cupcakes
For the cake mix:
1 box French Vanilla cake mix (or you could use your recipe instead)
1 box French Vanilla Instant Pudding Mix
Ingredients for cake mix (eggs, oil, water, etc.)
1/2 tsp. Imitation Butter or Butter extract
1/2 tsp. cinnamon
1 tablespoon brown sugar
3 tablespoons butter
2 tablespoons sugar
2 cups pecans
For the frosting:
1 can buttercream store bought frosting (or you could make your own)
1 tablespoon brown sugar
1/2 tsp butter extract
1/2 tsp vanilla extract
1/4 tsp maple extract
1/2 tsp cinnamon
Preheat oven to 350 degrees or to the temperature your cake mix recipe calls for.
Melt your 3 tablespoons of butter in a saucepan over low-medium heat. Add in 1 1/2 cups pecans and 2 tablespoons of sugar. Let this cook, stirring occasionally, until the sugar barely starts to thicken and your pecans have a nice roasted smell. Remove from heat.
Mix your cake mix according to the back of the cake box or your recipe. Add in your package of pudding, butter extract, brown sugar, and cinnamon. When that is mixed well, stir in your pecan, butter, and sugar mixture.
Fill your cupcake pan with liners and spray the liners with a non-stick cooking spray. You could also just spray your pan if you do not have liners. Fill your liners or pan 2/3 full with your cake batter. Place in the oven and bake for 17-20 minutes or according to your recipe. The tops will be a nice golden brown. Remove from oven and let cool.
Empty icing can into a bowl. Add your brown sugar, cinnamon, maple extract, vanilla extract, and butter extract. Set aside.