Whiskey Pecan Cupcakes
Delightful whiskey pecan cupcakes that combine warm flavors and a tender crumb, perfect for any occasion.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour provides structure
- 1.5 teaspoons baking powder helps cupcakes rise
- 0.25 teaspoon salt enhances flavor
- 0.5 cups unsalted butter, softened adds richness and moisture
- 0.75 cups granulated sugar sweetens and helps with texture
- 2 large eggs binds ingredients and adds moisture
- 2 teaspoons vanilla extract adds flavor
- 0.5 teaspoon non-alcoholic whiskey flavoring adds depth of flavor (or substitute with ¼ tsp maple extract + ¼ tsp vanilla extract)
- 0.5 cups whole milk provides moisture
- 0.75 cups finely chopped toasted pecans adds crunch and flavor
Frosting Ingredients
- 1 cup unsalted butter for frosting, adds richness
- 3.5 cups powdered sugar sweetens and thickens frosting
- 2 tablespoons heavy cream or milk for consistency in frosting
- 1 teaspoon vanilla extract for frosting, adds flavor
- 0.5 teaspoon non-alcoholic whiskey flavoring for frosting, adds depth of flavor
- 1 pinch salt balances sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Spread the chopped pecans on a baking sheet and toast them for 6-8 minutes until fragrant. Allow to cool before chopping finely.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate bowl, beat the softened butter and granulated sugar together for 3-4 minutes until pale and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and non-alcoholic whiskey flavoring.
- Begin adding the flour mixture and whole milk to the butter mixture in alternating steps, starting and ending with the flour. Stir gently just until combined.
- Gently fold the finely chopped toasted pecans into the batter using a spatula.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Baking
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes before transferring to a wire rack.
Frosting
- Melt the unsalted butter in a saucepan over medium heat until golden brown.
- Once slightly cooled, beat the browned butter until creamy, then gradually mix in the powdered sugar, heavy cream or milk, vanilla extract, non-alcoholic whiskey flavoring, and a pinch of salt.
- Frost the cooled cupcakes with the prepared frosting and decorate as desired.
Notes
Make sure your butter is softened for the batter. Toast the pecans just until fragrant and avoid overmixing the batter to maintain a tender cupcake. Let the cupcakes cool completely before frosting to prevent melting.