Maple Butter Pecan Cupcakes – Soft, Sweet, and Easy to Make!

I made these cupcakes last week, and wow—they were gone in minutes! Sweet maple, buttery pecans, and soft cake in every bite. My family said, “Make more!”

I get it. Sometimes baking feels hard. But these? So easy, and they taste like a bakery treat.

Want cupcakes that make everyone smile? Grab your mixing bowl. Let’s bake the best Maple Butter Pecan Cupcakes together!

Why You’ll Love This Recipe

• Bakery-Worthy Treat: Soft, fluffy cupcakes topped with dreamy buttercream—better than store-bought!
• Rich Maple Flavor: Maple syrup in both the cupcakes and frosting for that deep, caramel-like sweetness.
• Crunchy Pecan Goodness: Toasted pecans in every bite for the perfect crunch.
• Simple Ingredients: Pantry staples come together easily—no fancy stuff!
• Perfect for Any Occasion: Great for birthdays, fall parties, or a sweet weekend bake.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 25 minutes
Cook Time: 20 minutes
Cooling & Frosting: 30 minutes
Total Time: ~1 hour, 15 minutes

Servings:
Makes 12 cupcakes—perfect for a small gathering. Need more? Double the recipe and bake in batches.

Difficulty:
Easy enough for beginners, but the results will impress everyone like you’re a pro baker!

Required Kitchen Tools

• Muffin tin (12-cup)
• Cupcake liners
• Electric hand mixer or stand mixer
• Mixing bowls (large and medium)
• Rubber spatula
• Measuring cups & spoons
• Wire cooling rack
• Small saucepan (for toasting pecans)

Ingredients for Maple Butter Pecan Cupcakes

Here’s what you’ll need for the cupcakes and frosting (exact measurements will be in the recipe card later):

Cupcakes:

• All-Purpose Flour: The base for soft, fluffy cupcakes.
• Baking Powder & Baking Soda: Helps the cupcakes rise perfectly.
• Salt: Balances the sweetness.
• Unsalted Butter: For a rich, buttery base.
• Brown Sugar: Adds moisture and deep sweetness.
• Maple Syrup: Use pure maple syrup for the best flavor.
• Eggs: Binds everything together.
• Vanilla Extract: Enhances the maple flavor.
• Whole Milk: Keeps the cupcakes tender and moist.
• Chopped Pecans: Toasted for a rich, nutty crunch.

Maple Buttercream Frosting:

• Unsalted Butter: The base for a smooth, creamy frosting.
• Powdered Sugar: For sweetness and that fluffy frosting texture.
• Maple Syrup: For natural maple sweetness.
• Vanilla Extract: Adds warmth and enhances the maple.
• Heavy Cream: For a light, silky finish.

Variations for Maple Butter Pecan Cupcakes

• Make It Extra Nutty: Fold additional chopped pecans into the frosting for more crunch.
• Maple Cream Cheese Frosting: Swap buttercream for a maple cream cheese frosting for a tangy twist.
• Add Cinnamon: Stir a dash of ground cinnamon into the cupcake batter for warm, spiced notes.
• Bourbon Kick: Add a splash of bourbon to the batter or frosting for a subtle boozy flavor.
• Less Sweet? Reduce the sugar in the frosting slightly if you prefer a more subtle sweetness.

How to Make Maple Butter Pecan Cupcakes – Step-by-Step Instructions

1. Toast the Pecans (Flavor Booster Alert!)

• Heat a small skillet over medium heat.
• Add chopped pecans (about ¾ cup) and stir occasionally.
• Toast for 3-4 minutes until fragrant and lightly golden.
• Remove from heat and let cool.

(Toasting makes the pecans extra flavorful and crunchy – so don’t skip this step!)

2. Prepare the Cupcake Batter

Dry Ingredients:

• In a medium bowl, whisk together:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
• Set aside.

Wet Ingredients:

• In a large bowl, cream together:
  • ½ cup unsalted butter (softened)
  • ½ cup brown sugar (packed)
• Mix with an electric mixer until light and fluffy (about 2-3 minutes).
• Add the following to the butter-sugar mix:
  • 2 large eggs (one at a time), mixing after each.
  • ½ cup pure maple syrup.
  • 1 teaspoon vanilla extract.
• Mix until smooth.

Combine It All:

• Gradually add dry ingredients to the wet mixture, alternating with:
  • ½ cup whole milk.
• Mix on low speed until combined—don’t overmix!
• Gently fold in the toasted pecans with a spatula.

3. Bake the Cupcakes

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with cupcake liners.
• Scoop the batter evenly into the liners—each should be about ⅔ full.
• Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

4. Make the Maple Buttercream Frosting

Cream the Butter:

• In a large bowl, beat 1 cup (2 sticks) of unsalted butter (softened) with an electric mixer until creamy and smooth (about 2 minutes).

Add Sweetness & Maple Goodness:

• Gradually add 3 cups powdered sugar, beating on low speed until combined.
• Pour in ⅓ cup pure maple syrup and 1 teaspoon vanilla extract.
• Beat until smooth and fluffy.

Adjust Consistency:

• Add 1-2 tablespoons of heavy cream if needed for a softer, more spreadable texture.
• Beat for 2-3 more minutes until light and airy.

Serving and Decoration

5. Frost the Cupcakes

• Once your cupcakes are completely cool, use a piping bag with your favorite tip (or just a spatula) to swirl or spread the maple buttercream onto each cupcake.
• Optional Garnish Ideas:
  • Sprinkle chopped toasted pecans on top for extra crunch.
  • Drizzle with maple syrup for a glossy, sweet finish.
  • Add a whole pecan on top for a pretty, bakery-style look.

How to Serve Maple Butter Pecan Cupcakes

These cupcakes are perfect on their own, but here are a few ideas to level up your dessert game:

• Coffee Date: Pair with a hot cup of coffee or maple latte.
• Fall Dessert Platter: Serve alongside pumpkin bars, apple pie, or cinnamon rolls.
• Holiday Spread: Add them to your Thanksgiving or Christmas dessert table—they’ll be a hit!

Storing Maple Butter Pecan Cupcakes

• Room Temperature: Store frosted cupcakes in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days—bring to room temperature before serving.
• Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost when ready to enjoy.

Nutrition Information

Nutrient	Per Cupcake (Approximate)
Calories	330 kcal
Carbohydrates	42g
Sugar	32g
Fat	17g
Saturated Fat	8g
Protein	3g
Fiber	1g
Sodium	110mg

(Note: Nutritional values are estimates and may vary based on ingredients used.)

Maple Butter Pecan Cupcakes FAQs

Can I use pancake syrup instead of pure maple syrup?
It’s best to use pure maple syrup. Pancake syrup is mostly corn syrup and won’t give the same rich flavor.

Can I make these in advance?
Yes! Bake the cupcakes a day ahead and frost them before serving. Or freeze unfrosted cupcakes for up to 3 months.

What if I don’t like pecans?
Swap them out for walnuts—or leave the nuts out altogether for a plain maple cupcake.

Can I make mini cupcakes?
Sure! Bake mini cupcakes for about 10-12 minutes. Keep an eye on them—they cook quickly.

Conclusion

These Maple Butter Pecan Cupcakes bring all the cozy flavors you need—rich maple syrup, buttery pecans, and a silky frosting that’ll have you licking the spoon. They’re easy enough for beginners but taste like they came straight from a bakery. Perfect for fall gatherings, holiday parties, or when you just need a little treat.

Give these a try—you might just find your new favorite cupcake recipe. Happy baking!