Ingredients:
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup pecans, toasted and chopped
Caramel Filling:
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/4 teaspoon sea salt
Butter Pecan Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup pecans, toasted and finely chopped
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Stir in toasted pecans.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
For the Caramel Filling:
- In a small saucepan, heat granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Add butter and stir until melted. Carefully pour in heavy cream (mixture will bubble), and stir until smooth. Remove from heat and stir in sea salt. Let cool slightly.
- Using a small knife or cupcake corer, remove a small section from the center of each cooled cupcake. Fill with caramel.
For the Butter Pecan Frosting:
- In a large bowl, beat butter until creamy. Gradually add powdered sugar, beating until smooth. Add milk and vanilla extract, and beat until light and fluffy. Fold in toasted pecans.
- Pipe or spread the frosting onto the filled cupcakes.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 12 cupcakes
FAQs:
- What ingredients are needed for Butter Pecan Cupcakes with Gooey Caramel Filling?
- Key ingredients typically include all-purpose flour, baking powder, salt, unsalted butter, brown sugar, eggs, vanilla extract, milk, chopped pecans, caramel sauce or caramel candies for the filling, and powdered sugar for the frosting.
- How do I prepare the butter pecan batter for the cupcakes?
- Start by creaming together the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Fold in the chopped pecans gently to incorporate them evenly.
- How do I create the gooey caramel filling for the cupcakes?
- You can use store-bought caramel sauce or melt caramel candies with a bit of cream to make a smooth filling. Once the cupcakes have baked and cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill the hollowed-out center with caramel sauce, then replace the removed piece of cupcake.
- How should I frost the Butter Pecan Cupcakes?
- A butter pecan or caramel-flavored frosting works best for these cupcakes. Beat together softened butter and powdered sugar until smooth, adding a touch of milk or cream to achieve the desired consistency. Flavor the frosting with vanilla extract and a hint of caramel sauce if desired. Frost the cupcakes generously and sprinkle with additional chopped pecans for garnish.
- How should I store and serve these cupcakes?
- Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. If refrigerated, bring them to room temperature before serving for the best texture and flavor. These cupcakes are best enjoyed slightly warm or at room temperature to appreciate the gooey caramel filling.