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**Butter Pecan Cupcake with Caramel Filling: A Sweet Treat to Savor**
Indulge in a decadent dessert that combines rich, buttery flavors with the perfect touch of sweetness – **Butter Pecan Cupcakes with Caramel Filling**. These moist, golden cupcakes are filled with a luscious caramel center and topped with crunchy toasted pecans for an irresistible treat that’s perfect for any occasion. Whether you’re baking for a celebration or just looking to satisfy your sweet tooth, these cupcakes are sure to become a favorite.
### Why You’ll Love Butter Pecan Cupcakes with Caramel Filling
– **Irresistibly Moist and Flavorful**: The cupcakes are made with a buttery batter that’s perfectly moist and light, while the caramel filling adds a rich sweetness that melts in your mouth.
– **Crunchy Pecan Topping**: Toasted pecans add a delightful crunch, balancing the sweetness of the cupcake and caramel, making every bite a satisfying experience.
– **Easy to Make**: These cupcakes might look fancy, but they are surprisingly easy to bake, making them perfect for both beginner and seasoned bakers.
– **Perfect for Any Occasion**: Whether it’s a birthday, holiday gathering, or just a weekend treat, these butter pecan cupcakes are sure to impress your guests.
### Ingredients for Butter Pecan Cupcakes with Caramel Filling
**For the Cupcakes:**
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter (softened)
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup buttermilk (or whole milk)
– 1/2 cup chopped pecans (for topping)
**For the Caramel Filling:**
– 1/2 cup unsalted butter
– 1/2 cup brown sugar (packed)
– 1/4 cup heavy cream
– 1/2 tsp vanilla extract
– Pinch of salt
### How to Make Butter Pecan Cupcakes with Caramel Filling
#### Step 1: Prepare the Oven and Baking Tin
– Preheat your oven to **350°F (175°C)**.
– Line a **12-cup muffin tin** with cupcake liners, or lightly grease the cups with butter or cooking spray.
#### Step 2: Toast the Pecans
– In a dry skillet over medium heat, **toast the pecans** for 3-4 minutes, stirring occasionally, until they’re golden brown and fragrant. Remove from the heat and set aside to cool.
#### Step 3: Make the Cupcake Batter
– In a medium bowl, whisk together the **flour**, **baking powder**, and **salt**. Set aside.
– In a large mixing bowl, cream together the **softened butter** and **granulated sugar** using an electric mixer until light and fluffy, about 3-4 minutes.
– Beat in the **eggs**, one at a time, making sure each is fully incorporated before adding the next.
– Stir in the **vanilla extract**.
– Gradually add the dry flour mixture to the butter mixture, alternating with the **buttermilk** (or whole milk). Start and end with the flour mixture, mixing until just combined.
– Gently fold in the **toasted pecans** until evenly distributed throughout the batter.
#### Step 4: Bake the Cupcakes
– Divide the cupcake batter evenly among the cupcake liners, filling each about 2/3 full.
– Bake in the preheated oven for **18-22 minutes**, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Make the Caramel Filling
– While the cupcakes are cooling, prepare the **caramel filling**. In a medium saucepan over medium heat, melt the **butter**.
– Stir in the **brown sugar**, **heavy cream**, and a **pinch of salt**. Bring the mixture to a simmer and cook for 3-4 minutes, stirring frequently, until the caramel thickens.
– Remove from heat and stir in the **vanilla extract**. Let the caramel cool for a few minutes to thicken slightly before using it to fill the cupcakes.
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