Brown Butter Maple Pecan Cupcakes

$- 1 cup unsalted butter - 1 cup brown sugar - 1/2 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon salt - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 cup whole milk - 1/2 cup maple syrup - 1 cup chopped pecans (reserve some for topping) - Optional: 1/2 teaspoon cinnamon for flavor Each ingredient plays a key role in making these cupcakes special. The unsalted butter gives a rich base. When you brown it, you add a nutty flavor. Brown sugar adds moisture and a deep sweetness. The granulated sugar balances this out. Eggs are crucial for structure, while vanilla extract enhances the flavor. The salt helps bring out all the tastes. The flour is what holds everything together. Baking powder and baking soda ensure the cupcakes rise nicely. Whole milk and maple syrup add moisture and a touch of sweetness. Finally, chopped pecans provide crunch and flavor. You can use cinnamon if you want a warm spice note. Gather all these ingredients, and you're ready to bake something delightful! To start, place the butter in a medium saucepan. Heat it over medium. Stir it gently as it melts. Watch closely as it bubbles and foams. After about 5-7 minutes, it will turn golden brown. You will smell a nutty aroma. This means it is ready! Once done, take it off the heat. Let it cool for about 10 minutes. This cooling time helps the butter thicken slightly. In a large bowl, combine brown sugar and granulated sugar. Pour the warm brown butter into this bowl. Whisk them together until mixed well. Next, crack the eggs into the bowl, one by one. Make sure to whisk after each egg goes in. Then, add the vanilla extract and salt. Mix until everything is combined. Grab another bowl to whisk your dry ingredients. In this bowl, add flour, baking powder, and baking soda. If you want some spice, add cinnamon too. Now, slowly add the dry mix to the wet mix. Do this in three parts. Alternate with adding the milk and maple syrup. Start and end with the dry mix. Mix just until combined. Be careful not to over-mix! Now it's time to fold in the pecans. Take the chopped pecans and gently mix them into the batter. Reserve a handful for topping later if you'd like. Preheat your oven to 350°F (175°C). While the oven heats, line a cupcake pan with muffin liners. Scoop the batter evenly into the muffin liners. Fill each one about 2/3 full. Place the pan in the oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick. If it comes out clean, they are ready! Let the cupcakes cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. - Over-mixing the batter: This can lead to tough cupcakes. Mix just until combined. - Incorrect butter browning: Cook the butter until it’s golden brown. A nutty smell means it’s done. - Topping with maple syrup: A drizzle adds sweetness and shine. It enhances the maple flavor. - Adding chopped pecans for garnish: Sprinkle some on top. This adds crunch and looks great. - Best accompaniments for cupcakes: Pair with coffee or tea. They balance the sweetness well. - Ideas for pairing with beverages: Try a creamy latte or a glass of milk. Both make a good match. {{image_2}} You can switch up the flavor of these cupcakes easily. Adding spices like nutmeg or cardamom gives a warm touch. Just half a teaspoon of either can elevate the taste. For nuts, while pecans shine in this recipe, try walnuts or almonds too. Each nut brings a new crunch and flavor, so feel free to experiment. If you need gluten-free options, use a 1-to-1 gluten-free flour blend. This will keep the texture light and fluffy. For a vegan version, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Substitute milk with almond or oat milk, and use a vegan butter for the base. If you want smaller treats, make mini cupcakes! Use a mini cupcake pan and fill each liner about halfway. Bake them for 10-12 minutes instead of the full time. Check with a toothpick to see if they are done. Mini treats are fun and perfect for parties! You can store your Brown Butter Maple Pecan Cupcakes at room temperature or in the fridge. If you choose room temperature, keep them in a cool place. They will stay fresh for up to three days. For longer storage, keep them in the fridge. They can last up to a week in there. Use an airtight container for both storage options. This helps keep the cupcakes moist and tasty. If you stack them, place parchment paper between layers. This prevents sticking and keeps them beautiful. To freeze your cupcakes, first let them cool completely. Once cool, place them in an airtight container. You can also wrap each cupcake in plastic wrap. This keeps them fresh and safe from freezer burn. These cupcakes can be frozen for up to three months. When you're ready to enjoy them, take them out of the freezer. Let them thaw in the fridge overnight. For the best taste, let them sit at room temperature for about 30 minutes before serving. This helps bring back their soft and delicious texture. You can use white sugar or coconut sugar. White sugar will make the cupcakes taste sweeter. Coconut sugar has a caramel flavor similar to brown sugar. Both choices can change the final taste and texture slightly. Yes, you can make these cupcakes a day or two ahead. Store them in an airtight container at room temperature. This keeps them fresh and moist until you serve them. To test for doneness, insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are ready. If it has wet batter, bake them for a few more minutes. Yes, you can use walnuts or almonds instead of pecans. Walnuts add a rich flavor, while almonds give a light crunch. Each nut will change the taste, so choose what you like best! These cupcakes use simple ingredients to create a rich, flavorful treat. We covered how to brown butter and mix the components for the perfect batter. Remember to avoid over-mixing and keep an eye on baking time to get the best results. You can customize flavors, accommodate dietary needs, and store them well. Enjoy these cupcakes fresh or as a freezer treat. Try different toppings and serve them with your favorite drinks. Baking should be fun, so get creative and enjoy each bite!$

Brown Butter Maple Pecan Cupcakes

Indulge in the deliciousness of Brown Butter Maple Pecan Cupcakes! This easy recipe combines the rich, nutty flavors of brown butter and maple syrup with crunchy pecans for a delectable treat anyone can make. Perfect for fall gatherings or a cozy night in, these cupcakes are sure to impress. Click through to explore the full recipe and create these mouthwatering delights for your next occasion!

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Ingredients

1 cup unsalted butter (2 sticks)

1 cup brown sugar, packed

1/2 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup whole milk

1/2 cup maple syrup

1 cup pecans, chopped (reserve some for topping)

Optional: 1/2 teaspoon cinnamon for an extra flavor boost

Instructions

Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until it turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly.

Mix Sugars: In a large mixing bowl, combine the brown sugar and granulated sugar. Pour the brown butter into the sugars and whisk until well blended.

Add Eggs and Vanilla: Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract and salt until combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon (if using).

Incorporate Milk and Maple Syrup: Add the flour mixture to the butter and sugar mixture in three parts, alternating with the whole milk and maple syrup. Begin and end with the flour mixture, mixing just until combined. Be careful not to over-mix.

Fold in Pecans: Gently fold in the chopped pecans, reserving a handful for topping if desired.

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with muffin liners.

Fill Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake: Bake in the preheated oven for 18-20 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 them to a wire rack to cool completely.

Serve: Once cooled, you can top the cupcakes with a drizzle of maple syrup and sprinkle some reserved pecans on top for garnish.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes