Since I had some maple syrup leftover from my Maple Pecan Creams, I decided to make a maple pecan cupcake. For some reason, after I bought the maple syrup every dessert I wanted to make involved maple and pecans – maple pecan creams, maple pecan cupcakes, maple bacon pecan bars, etc. I get on serious flavor kicks ;). And then I ran out of maple syrup and the kick was over – because pure maple syrup is ridiculously expensive. Okay, maybe ridiculous is exaggerating some but it’s not cheap. Pure maple syrup is delicious though and certainly worth a couple extra dollars =). If you love maple, you’ll love these cupcakes. I used pecans, but you could really use any nut or if you have a nut allergy, I’m sure they’d be delicious without – although the maple glazed pecans for garnish are pretty much the bomb! Enjoy!

Maple Pecan Cupcakes
1 1/2 cups all-purpose flour
3/4 cup finely crushed toasted pecans
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup pure maple syrup
1/2 cup unsalted butter, room temperature
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 tsp maple extract
2/3 cup milk

1. Preheat oven to 350 F. In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, crushed pecans, baking powder, baking soda, and salt.
2. Mix in the sugar and maple syrup until fully combined.
3. Add the butter and mix on medium-low speed for three minutes.
4. Mix in the eggs, maple extract, and vanilla until just combined.
5. Mix in the milk until just combined.
6. Bake for 15-20 minutes or until cupcakes bounce back when lightly touched. Cool completely. Frost with maple buttercream and garnish with maple glazed pecans.
*adapted from Paula Deen

Maple Buttercream
2 sticks butter, room temperature
4 cups powdered sugar
2 tbsp pure maple syrup
1/2 tsp maple extract
1/2 tsp vanilla
1 tbsp heavy cream

1. Place softened butter in bowl of stand mixer and beat on medium with paddle attachment for 2-3 minutes or until butter is light and fluffy.
2. Gradually add in powdered sugar and beat about a minute more. Add in maple syrup, maple extract, and vanilla. Beat until combined. Add heavy cream and beat another minute or until frosting is very light and airy.

Maple Glazed Pecans
1/2 cup coarsely chopped pecans
1 1/2 tbsp pure maple syrup
dash salt

1. In nonstick skillet over medium heat, combine pecans, syrup and salt. Stir frequently and cook until syrup sticks to pecans, about 5 minutes.
2. Cool completely. Pecans will harden as they cool.

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Categories: Cupcakes

2 Responses so far.

  1. Maria says:

    Hi! This recipe looks amazing! Can’t wait to try it for my Thanksgiving abroad this year! About how many cupcakes does this make??


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