MAPLE BUTTER PECAN CUPCAKES WITH BROWN SUGAR CRUMBLE TOPPING

Introduction

These Maple Butter Pecan Cupcakes with Brown Sugar Crumble Topping are a decadent dessert bursting with cozy flavors. The tender, buttery cupcake base is enhanced with the rich sweetness of maple syrup and the nutty crunch of toasted pecans. Topped with a buttery brown sugar crumble, these cupcakes deliver a delightful texture and taste in every bite. Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes are sure to impress.


Ingredients

For the Cupcakes:

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pure maple syrup
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans, toasted

For the Brown Sugar Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, softened
  • 1/2 cup chopped pecans
  • 1/2 teaspoon cinnamon

Preparation

Step 1: Prepare the Cupcakes

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a standard 12-cup cupcake pan with paper liners.
  2. Cream the Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat until the mixture is light and fluffy, about 2-3 minutes.
  3. Add the Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract and maple syrup until the mixture is smooth and well-combined.
  4. Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Alternate Mixing: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix.
  6. Fold in Pecans: Gently fold in the toasted chopped pecans with a spatula to distribute them evenly throughout the batter.

Step 2: Make the Brown Sugar Crumble Topping

  1. Combine the Ingredients: In a small bowl, combine the flour, brown sugar, softened butter, chopped pecans, and cinnamon. Use a fork or your fingers to mix until the mixture forms a crumbly texture.

Step 3: Assemble and Bake

  1. Fill the Cupcake Liners: Divide the cupcake batter evenly among the prepared liners, filling each about 2/3 full.
  2. Add the Crumble Topping: Generously sprinkle the brown sugar crumble topping over each cupcake.
  3. Bake: Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  4. Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely.

Step 4: Serve

  1. Presentation: Once cooled, the cupcakes are ready to serve as is or can be paired with additional toppings like whipped cream or a light maple glaze for extra indulgence.
  2. Enjoy: Serve as a delightful dessert, snack, or treat for special gatherings or everyday celebrations.

Cooking Notes

  • Toasting Pecans: Toasting enhances the nutty flavor. Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, or in a 350°F oven for 5-7 minutes.
  • Buttermilk Substitute: If you don’t have buttermilk, make your own by combining 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
  • Storing Cupcakes: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Serving Suggestions

  • Afternoon Treat: Pair these cupcakes with a hot cup of coffee or tea for a cozy afternoon snack.
  • Holiday Dessert: Serve them as part of your holiday dessert spread alongside pies and cookies.
  • Gift Idea: Wrap these cupcakes in decorative packaging for a thoughtful homemade gift.

Tips

  • Don’t Overmix: Overmixing the batter can result in dense cupcakes. Mix just until the ingredients are combined.
  • Uniform Crumble: Use your fingers to gently press the crumble topping onto the batter to ensure it adheres during baking.
  • Freezing Option: These cupcakes freeze well. Wrap each cupcake tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Prep Time:

20 minutes

Cook Time:

20 minutes

Total Time:

40 minutes

Servings:

12 cupcakes


Nutritional Information (Per Serving):

  • Calories: 320
  • Fat: 18g
  • Carbohydrates: 38g
  • Protein: 4g

Conclusion

These Maple Butter Pecan Cupcakes with Brown Sugar Crumble Topping are a delectable way to celebrate the flavors of fall and winter. With their tender crumb, sweet maple notes, and nutty crunch, they’re a guaranteed crowd-pleaser. Perfect for family gatherings, holiday parties, or a simple treat at home, these cupcakes are easy to make and impossible to resist. Add them to your recipe collection and watch them become a new favorite!

Print
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MAPLE BUTTER PECAN CUPCAKES WITH BROWN SUGAR CRUMBLE TOPPING


  • Author: Imili Johnson
  • Total Time: 40 minutes

Ingredients

Scale

For the Cupcakes:

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pure maple syrup
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans, toasted

For the Brown Sugar Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, softened
  • 1/2 cup chopped pecans
  • 1/2 teaspoon cinnamon

Instructions

Step 1: Prepare the Cupcakes

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a standard 12-cup cupcake pan with paper liners.
  2. Cream the Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat until the mixture is light and fluffy, about 2-3 minutes.
  3. Add the Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract and maple syrup until the mixture is smooth and well-combined.
  4. Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Alternate Mixing: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix.
  6. Fold in Pecans: Gently fold in the toasted chopped pecans with a spatula to distribute them evenly throughout the batter.

Step 2: Make the Brown Sugar Crumble Topping

  1. Combine the Ingredients: In a small bowl, combine the flour, brown sugar, softened butter, chopped pecans, and cinnamon. Use a fork or your fingers to mix until the mixture forms a crumbly texture.

Step 3: Assemble and Bake

  1. Fill the Cupcake Liners: Divide the cupcake batter evenly among the prepared liners, filling each about 2/3 full.
  2. Add the Crumble Topping: Generously sprinkle the brown sugar crumble topping over each cupcake.
  3. Bake: Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  4. Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely.

Step 4: Serve

  1. Presentation: Once cooled, the cupcakes are ready to serve as is or can be paired with additional toppings like whipped cream or a light maple glaze for extra indulgence.
  2. Enjoy: Serve as a delightful dessert, snack, or treat for special gatherings or everyday celebrations.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 12 cupcakes
  • Calories: 320
  • Fat: 18g
  • Carbohydrates: 38g
  • Protein: 4g