Brown Butter Pecan Cupcakes

Brown butter pecan cupcakes offer the perfect balance of nutty, warm flavors with a soft, moist crumb. This recipe brings together the rich, toasty flavor of brown butter, crunchy pecans, and a fluffy cupcake base that pairs beautifully with a simple, sweet frosting. The brown butter elevates the flavor profile, turning these cupcakes into a decadent treat suitable for all occasions, from casual afternoon teas to more elaborate dessert spreads. This delightful combination of flavors and textures has made brown butter pecan cupcakes a beloved choice among dessert enthusiasts. They are a fantastic twist on the classic pecan pie, offering the same nutty, buttery richness in cupcake form. With their aromatic fragrance and rich taste, these cupcakes offer a perfect balance of indulgence and subtlety.

The History of Brown Butter Pecan Cupcakes
Brown butter, a classic French technique, is made by heating butter until it reaches a golden brown hue, which brings out a nutty, caramelized flavor. This technique has been used for centuries in French cuisine, but it has become increasingly popular in modern baking. The concept of brown butter pecan cupcakes is a relatively new creation, combining the traditional Southern love for pecans with the increasingly trendy use of brown butter in desserts. Pecans themselves have deep roots in Southern and Native American cuisine, making them a perfect complement to the rich, nutty flavor of browned butter. Over time, bakers have experimented with incorporating brown butter into cupcakes and cakes, resulting in the warm, flavorful dessert we know and love today.

Ingredients Breakdown
To make brown butter pecan cupcakes, you’ll need simple yet rich ingredients:

• All-purpose flour: The base of your cupcakes, providing structure and fluffiness.
• Baking powder and baking soda: These leavening agents ensure the cupcakes rise perfectly.
• Brown butter: This is the star ingredient, providing a deep, nutty flavor that’s essential for the taste of these cupcakes.
• Granulated sugar and brown sugar: These sugars balance sweetness and add moisture, with brown sugar enhancing the flavor with a slight caramel undertone.
• Pecans: Toasted pecans add a crunchy texture and deepen the flavor profile of the cupcakes.
• Eggs: Providing structure and moisture, eggs help bind the ingredients together and ensure the cupcakes are light and tender.
• Milk: Used to add moisture to the batter.
• Vanilla extract: For that warm, sweet undertone that complements the brown butter flavor.

Step-by-Step Recipe

1. Prepare the brown butter: Begin by browning the butter. Melt the butter over medium heat, stirring occasionally, until the butter turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.
2. Toast the pecans: In a separate pan, toast the chopped pecans over low heat until fragrant and lightly browned. Set them aside to cool.
3. Make the batter: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the brown butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Fold in the pecans: Gently fold in the toasted pecans, ensuring they’re evenly distributed throughout the batter.
6. Fill the cupcake tins: Spoon the batter evenly into the cupcake liners, filling them about 2/3 of the way full.
7. Bake the cupcakes: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
8. Frost and serve: Once the cupcakes have cooled, frost them with your favorite buttercream, cream cheese frosting, or a simple glaze. Garnish with additional toasted pecans for added flavor and texture.

Tips for the Perfect Brown Butter Pecan Cupcakes

• Don’t overbake: These cupcakes are best when slightly underbaked, as they retain a moist texture. Test them with a toothpick to make sure it comes out clean, but avoid baking them until they’re too dry.
• Cool the brown butter: Make sure the brown butter cools slightly before incorporating it into the batter. This ensures it won’t cook the eggs when added.
• Toast the pecans: Toasting the pecans intensifies their flavor and enhances the nutty taste of the cupcakes. Don’t skip this step!
• Use room temperature ingredients: Ensure your eggs, butter, and milk are at room temperature before you start baking. This ensures that the ingredients blend smoothly and help the cupcakes rise evenly.
• Customize the frosting: While a simple vanilla buttercream pairs perfectly with these cupcakes, feel free to experiment with cream cheese frosting for a tangy contrast or a caramel glaze for an extra layer of sweetness.

Variations and Customizations

• Spiced version: Add a pinch of cinnamon, nutmeg, or cardamom to the batter to infuse the cupcakes with a warm, spiced flavor.
• Frosting ideas: Try different frostings such as salted caramel, maple buttercream, or even a chocolate ganache for a twist on the traditional flavor pairing.
• Pecan alternatives: While pecans are traditional, you can also experiment with other nuts such as walnuts, hazelnuts, or almonds for different textures and flavors.
• Cupcake size: These cupcakes can also be baked as a cake. Adjust the baking time accordingly, typically around 30-35 minutes for a 9-inch cake.

Health Considerations and Nutritional Value
While these cupcakes are undeniably delicious, they are a more indulgent treat. Brown butter and pecans contribute healthy fats, while the sugar and butter provide the rich flavor. For a slightly healthier alternative, consider reducing the sugar by half and using whole wheat flour for added fiber. Additionally, using a sugar-free caramel or frosting can reduce the overall sugar content. These cupcakes are best enjoyed in moderation as part of a balanced diet.

FAQ

1. Can I make these cupcakes ahead of time?
   Yes! You can bake the cupcakes a day ahead and store them in an airtight container at room temperature. Frost them just before serving for the best texture.
2. Can I freeze these cupcakes?
   Yes, you can freeze the unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap, then place them in an airtight container or resealable bag before freezing. Thaw them before frosting and serving.
3. Can I substitute the pecans with another nut?
   Absolutely! Walnuts, almonds, or hazelnuts would make great substitutes for pecans in these cupcakes.
4. Can I use margarine instead of butter?
   While butter provides the best flavor, you can substitute margarine for a similar result, though the cupcakes may not have the same richness as with brown butter.
5. How do I store leftover cupcakes?
   Leftover cupcakes should be stored in an airtight container at room temperature for up to 3 days. If you have leftover frosting, store it separately in the fridge for up to 5 days.

Brown Butter Pecan Cupcakes

Brown butter pecan cupcakes combine nutty, rich flavors with a fluffy base and a delightful texture. Easy to make and perfect for any occasion, these cupcakes are a crowd-pleasing treat that never fails to impress.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 12

Ingredients

  

Buttered Pecans

• ▢ 1 cup pecan halves
• ▢ 2 tablespoons unsalted brown butter at room temperature
• ▢ Pinch of flaky sea salt

Cupcakes

• ▢ ½ cup unsalted brown butter at room temperature
• ▢ ½ cup light brown sugar
• ▢ ½ cup granulated sugar
• ▢ 2 large eggs at room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon almond extract
• ▢ 1 ½ cups cake flour or substitute with all-purpose flour
• ▢ 1 ½ teaspoons baking powder
• ▢ ¼ teaspoon kosher salt
• ▢ ½ cup whole milk
• ▢ ½ cup buttered pecans

Brown Butter Buttercream

• ▢ 1 cup unsalted brown butter at room temperature
• ▢ 3 cups powdered sugar
• ▢ ½ teaspoon vanilla extract
• ▢ Pinch of kosher salt
• ▢ 2 teaspoons milk or heavy cream

Instructions

 

Buttered Pecans

• Start by making the buttered pecans! While optional, I find they add a delightful extra flavor!
• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Toss the pecans with the softened brown butter and a pinch of salt, then spread them in an even layer on the baking sheet.
• Bake for about 10 minutes, or until the pecans are lightly toasted. Roughly chop them and set aside.

Cupcakes

• Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.
• In a large bowl, whisk together the cake flour, baking powder, and salt.
• In a separate bowl, whisk together the brown butter, sugar, eggs, vanilla extract, and almond extract until fully combined.
• Stir in about half of the flour mixture, followed by the milk, and then stir in the remaining flour mixture. Mix until everything is well combined. The batter will be thin.
• Gently fold in the chopped buttered pecans.
• Spoon about ¼ cup of batter into each cupcake liner, filling them about halfway.
• Bake at 350°F for 18-22 minutes, or until a cake tester comes out clean.
• Remove the cupcakes from the pan and let them cool on a wire rack.
• Allow the cupcakes to cool completely before frosting.

Brown Butter Frosting

• In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to cream the room temperature brown butter and powdered sugar until smooth.
• Add the vanilla extract, salt, and milk, mixing until everything is fully combined.
• Beat the frosting on high speed for 4-5 minutes, until it becomes light and fluffy.
• Frost the cooled cupcakes and top with the buttered pecans.

Notes

These cupcakes can be stored in the fridge for up to 3 days. However, they are best enjoyed at room temperature! I recommend letting them sit at room temperature for about an hour before serving.

To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely as the butter develops brown specks and releases a nutty aroma. Once you start seeing brown specks, cook for just a few more seconds (be careful, as it can burn quickly). Remove from heat and pour into a small bowl to prevent it from continuing to cook. Let it cool for about 20 minutes in the fridge until it becomes soft and pliable.
Note: When browning butter, you’ll lose about 1 tablespoon (14g) of butter for every ½ cup (1 stick or 113g) due to evaporation. To compensate, you can add an extra tablespoon before browning, or if you’re browning larger batches, adjust the weight with regular unsalted butter in your recipe as needed.