Maple Pecan Cupcakes: A Sweet & Nutty Treat
Indulge in the warm, comforting flavors of maple and pecan with these irresistibly moist and flavorful cupcakes. Perfect for fall baking or any cozy gathering, these Maple Pecan Cupcakes combine the earthy sweetness of real maple syrup with the rich crunch of toasted pecans. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress both your taste buds and your guests.
The History Behind Maple Pecan Cupcakes
Cupcakes have long been a staple in American baking, but the combination of maple and pecan brings a unique regional twist rooted in Southern and Northeastern culinary traditions. Maple syrup has been cherished by Native Americans and early settlers for centuries as a natural sweetener, while pecans—native to the southern United States and northern Mexico—are a beloved ingredient in classic desserts like pecan pie. Combining these two iconic flavors into a handheld cupcake format is a modern take on traditional comfort food that celebrates American heritage in every bite.
Ingredients Breakdown
- All-Purpose Flour: Provides structure to the cupcakes and ensures a soft crumb.
- Baking Powder: Leavening agent that helps the cupcakes rise and stay light and fluffy.
- Salt: Balances the sweetness and enhances flavor depth.
- Unsalted Butter: Adds richness and moisture; room temperature butter blends smoothly with sugar.
- Brown Sugar: Contributes caramel-like depth and keeps the cupcakes moist.
- Maple Syrup: The star ingredient—provides natural sweetness and distinct maple flavor.
- Eggs: Bind the ingredients together and add structure.
- Milk: Keeps the batter moist and helps achieve a smooth consistency.
- Vanilla Extract: Enhances overall flavor and complements the maple notes.
- Toasted Pecans: For texture, nuttiness, and visual appeal—both inside and on top.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt.
- In a large mixing bowl, beat ½ cup unsalted butter (room temperature) and ¾ cup brown sugar until light and fluffy.
- Add 2 eggs, one at a time, beating well after each addition. Stir in ⅓ cup pure maple syrup and 1 tsp vanilla extract.
- Gradually mix in the dry ingredients alternately with ⅓ cup milk, beginning and ending with the dry mixture. Do not overmix.
- Fold in ½ cup chopped toasted pecans gently using a spatula.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Maple Cream Cheese Frosting
- 4 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp pure maple syrup
- ½ tsp vanilla extract
- Pecan halves for garnish
- Beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed until incorporated.
- Stir in maple syrup and vanilla extract until fully combined.
- Frost cooled cupcakes and top each with a pecan half.
Tips for Perfect Maple Pecan Cupcakes
- Use Pure Maple Syrup: Avoid pancake syrup—it lacks the depth of real maple flavor.
- Toast Your Pecans: Toasting intensifies their flavor. Simply spread them on a baking sheet and bake at 350°F (175°C) for 6–8 minutes.
- Don’t Overmix: Mix only until ingredients are combined to avoid dense cupcakes.
- Cool Completely Before Frosting: This prevents the frosting from melting and sliding off.
- Store Properly: Keep cupcakes in an airtight container in the refrigerator if frosted with cream cheese, and bring to room temperature before serving.
Variations and Customizations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free 1:1 baking flour blend.
- Dairy-Free Version: Use vegan butter and almond milk, and opt for dairy-free cream cheese for the frosting.
- Spiced Twist: Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
- Maple Drizzle: Mix powdered sugar with a bit more maple syrup and drizzle over the cupcakes instead of frosting.
- Chocolate Maple Pecan: Add ¼ cup cocoa powder to the dry ingredients for a decadent chocolate-maple combo.
Health Considerations and Nutritional Value
While cupcakes are typically a treat best enjoyed in moderation, this Maple Pecan version offers some nutritional benefits thanks to its wholesome ingredients:
- Maple Syrup: Contains antioxidants and minerals like zinc and manganese.
- Pecans: Rich in healthy fats, fiber, and protein; great for heart health when consumed in moderation.
- Cream Cheese Frosting: High in saturated fat and calories, so consider lighter alternatives like Greek yogurt-based frosting for a healthier option.
Each unfrosted cupcake contains approximately 200–250 calories, depending on portion size and added ingredients. Adding frosting can increase the calorie count by 100–150 calories per cupcake.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ⅓ cup pure maple syrup
- 2 large eggs
- ⅓ cup milk
- 1 tsp vanilla extract
- ½ cup chopped toasted pecans
For the Maple Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp pure maple syrup
- ½ tsp vanilla extract
- Pecan halves for garnish
Directions
Preparing the Cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in maple syrup and vanilla extract.
- Gradually add the dry ingredients alternately with milk, beginning and ending with the dry mixture. Mix until just combined.
