Butter Pecan Cupcakes

This Butter Pecan Cupcake recipe combines approachable ingredients with a bakery-style result. The toasted pecans give them great texture and depth, while the creamy frosting adds just the right touch of sweetness. Whether you’re planning a fall dessert table or just want a new go-to treat, these cupcakes check all the boxes. They’re simple, elegant, and full of flavor.

Move over pumpkin spice, you have some competition. These Butter Pecan Cupcakes are a delicious and easy dessert to celebrate the flavors of fall.

When I was growing up, my Mom would always order butter pecan ice cream whenever we’d go out for ice cream. I remember giving her the stink eye because I thought, “Why in the world would anyone want that flavor?” However, sometime in my 20s, I tasted butter pecan Ice cream and totally fell in love with the flavor. It all made sense. My mom really did (and does) have great taste.

They say as you mature, so does your palette. Years ago, I shied away from any cake, cookie, muffin, or dessert that had nuts in it. Now I so appreciate the flavor and crunch that nuts give to some of my favorite recipes.

With all that being said, if you like butter pecan ice cream or if it’s been a few years since you’ve had it, I think you’re going to love these Butter Pecan Cupcakes. (They are one of my favorite fall recipes!)

Why You’ll Love This Recipe

• These cupcakes are made entirely from scratch, which means you get all the rich, real flavor without anything artificial or overly processed. The toasted pecans and creamy homemade frosting take things to the next level, making each bite feel a little extra special.
• The recipe feels elevated but isn’t fussy. It’s the kind of dessert that looks impressive but is surprisingly simple to make.
• Butter pecan is such a timeless, cozy flavor. While this recipe works beautifully for fall, it’s just as delightful in spring or summer, especially for birthdays, brunches, or any gathering where you want something a little different from the usual chocolate or vanilla.
• The texture is a dream. There is soft, tender cake with the perfect crunch from toasted pecans, all topped with a fluffy frosting that’s rich without being too sweet.

Ingredients

Before we make these Butter Pecan Cupcakes, we need to gather up the ingredients to make them. Here’s what you will need:

For the cupcakes:

• Unsalted butter – Used to toast the pecans and bring a rich, buttery base flavor to both the nuts and the batter.
• Chopped pecans – These add that signature nutty flavor and a bit of texture throughout the cupcakes and frosting.
• All-purpose flour – The foundation of the batter that gives the cupcakes structure and that perfect soft crumb.
• Baking powder – Helps the cupcakes rise just enough to be light without losing that moist, tender bite.
• Kosher salt – A small but important ingredient that enhances the flavor of both the batter and frosting.
• Unsalted butter – Creamed with sugar to create a fluffy, flavorful base for the cupcake batter.
• Sugar – Adds sweetness and helps give the cupcakes a light, tender texture when creamed with butter.
• Eggs – These bind the batter together and add richness for a more decadent crumb.
• Vanilla extract – Lends a warm, aromatic note that complements the buttery and nutty flavors.
• Milk – Adds moisture to the batter and helps bring everything together into a smooth, scoopable consistency.

For the Butter Pecan Frosting:

• Cream cheese – Brings a slight tang and creaminess that balances the sweetness of the frosting beautifully.
• Unsalted butter – Adds richness and body, helping the frosting whip up into a light, fluffy consistency.
• Confectioners’ sugar – Sweetens the frosting and creates a smooth, creamy texture that’s easy to spread.
• Vanilla extract – Adds warmth and depth, tying the flavors together with a subtle sweetness.
• Kosher salt – A pinch of salt cuts through the sweetness and enhances the flavor of the frosting.
• Milk – Just a splash helps thin the frosting slightly, making it easier to spread or swirl.
• Pecan halves – These are used as a simple and classic garnish that adds crunch and a polished, bakery-style finish.

How to Make

1. Begin by preheating your oven to 350 degrees F. Line two muffin pans with paper liners; set aside. In a skillet, heat 3 tablespoons of butter over medium heat. Add the chopped pecans and cook 5-6 minutes until toasted. Allow the pecans to cool.
2. In the meantime, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Then, with a mixer, cream together 1 cup butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape the bowl down when needed. Beat in the vanilla. Mix in the dry ingredients, alternating with the milk. Beat until just combined. Fold in 2 cups of the pecans and save the remainder for the frosting.

4. Scoop the batter evenly into the prepared muffin tins. Bake for 18-20 minutes or until a toothpick inserted near the center of a cupcake comes out clean. Remove the cupcakes from the pan and allow to cool on a wire rack.

5. Meanwhile, prepare the Butter Pecan Frosting. With a mixer, beat the cream cheese and butter together 5-6 minutes until light and fluffy. Slowly add the confectioners’ sugar, 1 cup at a time, mixing in between. Beat in the vanilla and salt. Add enough milk to achieve a smooth consistency. Fold in the remaining 3/4 cup pecans.
6. Spread the frosting on the cupcakes with a spatula and top with a pecan half.

Frequently Asked Questions

What’s the best way to store leftovers?

Once frosted, store the cupcakes in an airtight container in the refrigerator. Because of the cream cheese in the frosting, they should be kept chilled. Let them sit out for a bit before serving so the texture softens back up.

Can I make this recipe into a cake instead of cupcakes?

Yes, you can turn this into a layer cake. Divide the batter between two 8- or 9-inch round pans and adjust the baking time accordingly — usually around 25 to 30 minutes. Be sure to test with a toothpick for doneness.

What if I don’t have a stand mixer?

No problem at all. A hand mixer works just fine for both the batter and frosting. If you’re mixing by hand, it’ll take a little more elbow grease, but it’s still very doable. Just make sure the butter and cream cheese are soft so everything blends smoothly.

Even if you are a “nut-in-baked-goods-hater” like I was, you might just sing a different tune after trying these cupcakes. Plus, we probably all need a break from pumpkin-everything this time of year. (Unless you’re making my Pumpkin Pan Pie; then please carry on.)

Yes, everything is from scratch, and I wouldn’t have it any other way for this recipe. It’s really not much harder, and the results will speak for themselves.

More Pecan Recipes You’ll Love

• Bourbon Pecan Pie Bars
• Easy Pecan Pralines
• Frosted Pecan Cookies
• Caramel Pecan Turtle Brownies
• Pumpkin Pecan Tassies
• Salted Caramel Pecan Sticky Buns

I sincerely hope these Butter Pecan Cupcakes becomes a cherished addition to your baking repertoire. Please give this recipe a try! And if you do, please leave a comment and a 5-star rating below. 

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Butter Pecan Cupcakes

Move over pumpkin spice, you have some competition. These Butter Pecan Cupcakes are a delicious and easy dessert to celebrate the flavors of fall.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: butter pecan, cake, cupcakes, dessert

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 24

Calories: 512kcal

Ingredients

• 3 tablespoons unsalted butter
• 2 3/4 cups chopped pecans
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter softened
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup milk

Butter Pecan Frosting:

• 8 ounces cream cheese softened
• 1 cup (2 sticks) unsalted butter, softened
• 6 cups confectioners’ sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt
• 2-3 tablespoons milk
• 24 pecan halves to garnish

Instructions

• Begin by preheating your oven to 350 degrees F. Line two muffin pans with paper liners; set aside. In a skillet, heat 3 tablespoons of butter over medium heat. Add the chopped pecans and cook 5-6 minutes until toasted. Allow the pecans to cool.
• In the meantime, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Then, with a mixer, cream together 1 cup butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape the bowl down when needed. Beat in the vanilla. Mix in the dry ingredients, alternating with the milk. Beat until just combined. Fold in 2 cups of the pecans and save the remainder for the frosting.
• Scoop the batter evenly into the prepared muffin tins. Bake for 18-20 minutes or until a toothpick inserted near the center of a cupcake comes out clean. Remove the cupcakes from the pan and allow to cool on a wire rack.
• Meanwhile, prepare the Butter Pecan Frosting. With a mixer, beat the cream cheese and butter together 5-6 minutes until light and fluffy. Slowly add the confectioners’ sugar, 1 cup at a time, mixing in between. Beat in the vanilla and salt. Add enough milk to achieve a smooth consistency. Fold in the remaining 3/4 cup pecans. Spread the frosting on the cupcakes with a spatula and top with a pecan half.

Nutrition

Calories: 512kcal | Carbohydrates: 61g | Protein: 5g | Fat: 29g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 157mg | Potassium: 113mg | Fiber: 2g | Sugar: 48g | Vitamin A: 665IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg