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Brown Butter Pecan Cupcakes

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.