Toasted Butter Pecan Cupcakes
Toasted Butter Pecan Cupcakes | When your favorite ice cream becomes a delicious cupcake! These tender cupcakes are filled with toffee bits, toasted butter pecans and makes the perfect summertime cupcake!
Think outside the box and create a fun way to serve everyone’s favorite ice cream. Whether it’s too cold outside to eat ice cream or too hot to serve it you can always still have ice cream just in the form of a cupcake! Quite possibly the perfect party cupcake! This recipe makes 36 cupcakes which makes them perfect for birthdays, family gatherings and potlucks!
Toasted Butter Pecan Cupcakes
When your favorite ice cream becomes a delicious cupcake! These tender cupcakes are filled with toffee bits, toasted butter pecans and makes the perfect summertime cupcake!
Ingredients
For the Butter Pecan Cupcakes:
- 1 cup plus 2 tablespoons butter, softened, divided
- 2 cups pecans, roughly chopped
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cups toffee bits plus 3/4 cup for sprinkling
For the Cream Cheese Frosting:
- 8 ounce cream cheese, softened
- 3 ounce cream cheese softened
- 2/3 cup butter, softened
- 1-1/2 teaspoons vanilla extract
- 2 pounds (32 ounces) confectioners' sugar
Instructions
For The Butter Pecan Cupcakes:
- Preheat oven to 350 degrees.
- Line 36 cupcake wells with cupcake liners.
- In a heavy skillet, melt 2 tablespoons butter.
- Add pecans; cook over medium heat until toasted, about 4 minutes.
- Set aside to cool.
- Cream the remaining butter until fluffy.
- Add sugar and beat until creamy.
- Add eggs one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, baking powder and salt; add to cream mixture alternately with milk.
- Fold in the pecans and 1 cup toffee bits.
- Fill cupcake wells 2/3 full.
- Bake 19 to 21 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely in the muffin tins.
- Pipe or spread on frosting and sprinkle with remaining 3/4 cup toffee bits.
For the Cream Cheese Frosting:
- Beat together the cream cheese and butter until creamy and fluffy.
- Add vanilla, whip together.
- Add confectioners' sugar 1 cup at a time until completely incorporated and fluffy.
Super cute dressed up with a sail on top!
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MORE CUPCAKE RECIPES
ROOT BEER CUPCAKES 2. MOCHACCINO CUPCAKES 3. APPLE CIDER MAPLE SPICE CUPCAKES
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Delicious cupcakes, looks fantastic!
Do you cream the butter with the sugar? Recipe directions for the cupcakes do not mention the addition of the sugar, which is in the list of ingredients.
Hi Joan,
Yes, you do cream the butter with the sugar. I added it to the directions. Thanks for letting me know. Have a nice day. 🙂