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Maple Pecan Cupcakes

By Stefani Pollack


Difficulty: Medium

Prep time: 30 minutes

Cook time: 20 minutes

Servings: 16


Maple Pecan Cupcakes

  • 1½ cups all-purpose flour
  • ¾ cup finely crushed pecans
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sugar
  • ½ cup pure maple syrup
  • ½ cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • ⅔ cup whole milk
  • 1 cup roughly chopped pecans


  • 1 cups + 2 tablespoons unsalted butter, room temperature
  • 1 cup roughly chopped pecans
  • pinch of salt
  • 3 cups powdered sugar
  • 1 tablespoon + 1 teaspoon vanilla extract


Maple Pecan Cupcakes

In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, crushed pecans, baking powder, baking soda, and salt.

Mix in the sugar and maple syrup until fully combined. Add the butter and mix on medium-low speed for three minutes. Mix in the eggs and vanilla until just combined. Mix in the milk until just combined. Fold in the chopped pecans.

Bake for 20 minutes or until cupcakes bounce back when lightly touched.


To prepare the butter pecans, melt two tablespoons of butter in a small skillet over medium low heat.

Add pecans and salt to the skillet.  Cook for six to eight minutes, stirring periodically, until almost all of the butter is absorbed.  Remove from heat, but leave in the skillet.

To prepare the frosting, in a medium-sized mixing bowl or the bowl of a stand mixer, mix remaining one cup of butter on medium-low speed for three minutes or until light and fluffy.

Slowly mix in powdered sugar until fully combined. Mix in vanilla until fully combined.

Scrape the cooled pecans and any butter left in the skillet into the frosting and fold in.

Spread onto cooled cupcakes.