Pecan Praline Cupcakes

Rich and buttery cupcakes topped with a crunchy pecan praline layer, smooth vanilla buttercream, and a final drizzle of caramel—these indulgent treats are perfect for spring gatherings, Easter celebrations, or any occasion that calls for a decadent dessert.

Why You’ll Love This Recipe

• Perfectly Balanced Flavors – The combination of rich cupcakes, nutty praline, and creamy buttercream creates an irresistible treat.
• Great for Special Occasions – These cupcakes are elegant and festive, making them ideal for Easter, birthdays, or any celebration.
• Crunchy and Creamy Texture – The praline topping adds a delightful crunch, complementing the softness of the cupcake and buttercream.
• Easy to Make Ahead – You can prepare the praline and buttercream in advance for a more convenient baking process.
• Customizable – Adjust the level of sweetness or add a caramel drizzle for an extra touch of decadence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup chopped pecans

For the Pecan Praline Topping:

• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 3/4 cup chopped pecans

For the Vanilla Buttercream:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

Directions

Prepare the Cupcakes:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream butter and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
6. Fold in chopped pecans.
7. Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.

Make the Pecan Praline Topping:

1. In a saucepan over medium heat, melt butter and brown sugar.
2. Stir in heavy cream and bring to a boil.
3. Remove from heat and mix in vanilla extract and chopped pecans. Let cool slightly before using.

Prepare the Buttercream:

1. Beat butter until smooth. Gradually add powdered sugar.
2. Mix in vanilla extract and heavy cream until fully combined and fluffy.

Assemble the Cupcakes:

1. Dip the tops of each cooled cupcake into the praline mixture and let set.
2. Pipe a swirl of vanilla buttercream on top.
3. Spoon a small amount of praline topping onto the frosting for an extra touch.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Calories: 350 kcal per serving

Variations

• Caramel Drizzle: Add a drizzle of caramel sauce over the frosting for extra sweetness.
• Chocolate Twist: Mix in chocolate chips or drizzle melted chocolate over the praline topping.
• Maple Flavor: Substitute brown sugar with maple syrup in the praline topping for a rich maple-pecan taste.
• Nut-Free Version: Replace pecans with toffee bits or omit them for a smooth-textured cupcake.
• Spiced Cupcakes: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Store in the refrigerator for up to 5 days. Let cupcakes come to room temperature before serving.
• Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.
• Reheating: If needed, warm the cupcakes slightly in the microwave for 10 seconds to enhance their softness.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them at room temperature. Frost and assemble before serving.

How do I prevent my cupcakes from becoming dry?

Do not overbake them. Check for doneness with a toothpick and remove from the oven as soon as it comes out clean.

Can I use store-bought caramel instead of praline?

Yes, store-bought caramel can be drizzled on top for a quicker alternative to praline.

What’s the best way to pipe the buttercream?

Use a piping bag with a star tip for a professional swirl effect.

Can I use a different frosting?

Absolutely! Cream cheese frosting or caramel buttercream would also complement these cupcakes.

How can I make the praline topping crunchier?

Let it cool slightly longer before using, or spread it on a baking sheet to harden before adding to cupcakes.

Can I use another type of nut?

Yes, walnuts or almonds can be used instead of pecans for a different flavor profile.

How do I store leftover buttercream?

Store in an airtight container in the refrigerator for up to a week. Let it come to room temperature before rewhipping.

What can I do if my buttercream is too thick?

Add an extra tablespoon of heavy cream to loosen it up.

Can I double this recipe for a larger batch?

Yes, simply double all ingredients to make 24 cupcakes.

Conclusion

Pecan Praline Cupcakes are a deliciously rich and elegant dessert perfect for any occasion. With their buttery base, crunchy praline topping, and creamy vanilla frosting, they offer a delightful combination of textures and flavors. Whether served at a holiday gathering, a birthday party, or as a special treat, these cupcakes are sure to impress.