Pecan Cupcakes with Spiced Vanilla Frosting bring together the rich, buttery flavor of toasted pecans with the warm comfort of aromatic spices in one irresistible dessert. These tender, moist cupcakes showcase the beloved Southern pecan in all its glory, while the spiced vanilla frosting adds layers of cinnamon, nutmeg, and vanilla that complement the nuts perfectly. Drawing inspiration from classic Southern desserts like pecan pie and spice cake, these cupcakes transform familiar flavors into an elegant, portable treat that’s perfect for everything from casual gatherings to special celebrations. Each cupcake delivers a tender crumb studded with toasted pecans, topped with a cloud of creamy frosting that’s been elevated with warm spices. The result is a sophisticated dessert that captures the essence of autumn and Southern hospitality in every delicious bite.
Serving: 18 cupcakes
Cooking Time: 45 minutes (plus cooling and frosting time)
Ingredients
For the Pecan Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 3/4 cup whole milk, room temperature
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
For the Pecan Component:
- 1 1/2 cups pecans, toasted and chopped
- 2 tablespoons all-purpose flour (for coating)
- 1/4 teaspoon cinnamon
For the Spiced Vanilla Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream or milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pinch of salt
For Garnish:
- Extra toasted pecan halves
- Light dusting of cinnamon
- Caramel drizzle (optional)
Instructions
Toast and Prepare Pecans
Preheat oven to 350°F. Spread pecans on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden. Let cool completely, then roughly chop into bite-sized pieces. In a small bowl, toss chopped pecans with 2 tablespoons flour and cinnamon – this prevents them from sinking to the bottom of the cupcakes.
Prepare Cupcake Pan
Line 18 cupcake wells with paper liners or grease with butter and lightly flour. This recipe makes 18 standard cupcakes, so you may need two 12-cup pans or bake in batches.
Mix Dry Ingredients
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt until well combined. Make sure there are no lumps of brown sugar.
Combine Wet Ingredients
In a separate medium bowl, whisk together melted butter, eggs, milk, sour cream, and vanilla extract until smooth and well combined. The sour cream adds extra moisture and tang that complements the pecans beautifully.
Make the Batter
Add the wet ingredients to the dry ingredients, stirring just until combined. Don’t overmix – a few lumps are fine. Gently fold in the flour-coated toasted pecans until evenly distributed throughout the batter.
Fill and Bake
Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
Cool Completely
Remove cupcakes from oven and let cool in pans for 5 minutes, then transfer to a wire rack to cool completely before frosting. This prevents the frosting from melting.
Make the Spiced Vanilla Frosting
In a large bowl, beat room temperature butter with an electric mixer until light and fluffy, about 3-4 minutes. Gradually add sifted powdered sugar, one cup at a time, beating well after each addition.
Add Flavorings
Beat in heavy cream, vanilla extract, cinnamon, nutmeg, cloves, and salt. Beat on high speed for 2-3 minutes until frosting is smooth, fluffy, and well-spiced. The frosting should hold its shape when piped but still be creamy.
Frost the Cupcakes
Using a piping bag fitted with a large star tip, or an offset spatula, generously frost each cooled cupcake. Start from the outside and work inward in a circular motion for an attractive swirl pattern.
Garnish and Serve
Top each frosted cupcake with a toasted pecan half and a light dusting of cinnamon. For extra indulgence, add a small drizzle of caramel sauce. Serve at room temperature for the best flavor and texture.
Nutritional Information
Per cupcake:
- Calories: 385
- Protein: 4g
- Carbohydrates: 52g
- Fat: 18g
- Fiber: 2g
- Sodium: 125mg
- Calcium: 6% daily value
- Iron: 8% daily value
- Vitamin E: 8% daily value
- Healthy fats from pecans: 12g
Helpful Tips
Pecan Toasting Perfection: Toast pecans until they’re fragrant and lightly golden but not dark brown. Over-toasted nuts can become bitter. Let them cool completely before chopping to prevent them from becoming oily.
Room Temperature Ingredients: Ensure eggs, milk, sour cream, and butter for frosting are at room temperature for the best texture. Cold ingredients can cause the batter to curdle or the frosting to be lumpy.
Prevent Sinking Nuts: Coating chopped pecans with flour helps prevent them from sinking to the bottom during baking. This creates even distribution throughout each cupcake.
Moisture Secrets: The combination of sour cream and brown sugar creates incredibly moist cupcakes. Don’t substitute regular sugar for brown sugar, as it adds moisture and molasses flavor that complements the pecans.
Frosting Consistency: The frosting should be thick enough to hold its shape when piped but not so stiff that it’s difficult to spread. Adjust with more cream for thinner frosting or more powdered sugar for thicker frosting.
Spice Balance: Start with the recommended spice amounts and adjust to taste. The spices should complement the vanilla and pecans without overwhelming them. Freshly ground spices provide the most intense flavor.
Storage Guidelines: Store frosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor.
Make-Ahead Strategy: Unfrosted cupcakes can be baked up to 2 days ahead and stored covered. Frosting can be made 1 day ahead and refrigerated – let come to room temperature and re-whip before using.
Piping Tips: For professional-looking cupcakes, use a large star tip to create beautiful swirls. If you don’t have piping bags, a knife or offset spatula works perfectly for a rustic, homestyle look.
Flavor Variations: Try substituting walnuts or hazelnuts for pecans, or add a tablespoon of bourbon to the frosting for an adult version. You can also add orange zest to the batter for a citrus twist that pairs beautifully with pecans.
