Maple syrup and pecans are a classic combination, and no better anywhere than in these light, sticky cupcakes topped with creamy, buttery frosting and caramelized pecans. Look out for the dark amber maple syrup as it has a more intense flavor that really shines through in the fluffy, buttery cake.
MAPLE AND PECAN CUPCAKES
- 1 stick unsalted butter, at room temperature
- 1/4 cup packed brown sugar
- 2/3 cup pure maple syrup
- 2 eggs
- 1 cup self rising flour
- 1/2 cup shelled pecans, roughly chopped
Preheat the oven to 350 F.
Beat the butter and sugar together in a bowl until creamy, then beat in the maple syrup. Beat in the eggs, one at a time, then sift the flour into the mixture and fold in, along with the nuts.
Spoon the mixture into the paper liners and bake in the preheated oven for about 17 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
- 1/2 cup granulated sugar
- 12 pecan halves
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons pure maple syrup
- 1 1/4 cups confectioners sugar, sifted
To make the caramelized pecans, put the granulated sugar in a saucepan and add 2 tablespoons water. Heat gently, stirring, until the sugar melts and dissolves. Increase the heat and boil for about 6 minutes until it turns a pale gold color. Spread the nuts out on a sheet of parchment paper and spoon over a little of the caramel to cover each nut individually. Let cool.
Beat the butter, maple syrup, and confectioners sugar together in a bowl until pale and fluffy. Spread the mixture over the cupcakes and top each one with a caramelized pecan.