Butter Pecan Cupcake with Caramel Filling Recipe

 

 

 

Butter Pecan Cupcake with Caramel Filling Recipe

Ingredients:

For the Cupcakes:

1 cup unsalted butter, softened

1 cup brown sugar, packed

1 cup granulated sugar

4 large eggs

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup chopped pecans, toasted

For the Caramel Filling:

1 cup caramel sauce (store-bought or homemade)

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

1/4 cup heavy cream

1 tsp vanilla extract

Pinch of salt

Chopped pecans for garnish

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Make the Cupcake Batter:

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the toasted pecans.

Bake the Cupcakes:

Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.

Prepare the Caramel Filling:

If using store-bought caramel sauce, warm it slightly to make it easier to fill the cupcakes.

Fill the Cupcakes:

Once the cupcakes are cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Fill the hole with caramel sauce.

Make the Frosting:

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, then stir in the heavy cream, vanilla extract, and a pinch of salt. Beat until light and fluffy.

Frost the Cupcakes:

Pipe or spread the frosting on top of each filled cupcake.

Garnish:

Drizzle additional caramel sauce over the frosted cupcakes and sprinkle with chopped pecans.

Enjoy