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Butter Pecan Cupcakes with Caramel Filling

Butter Pecan Cupcakes with Caramel Filling

These delightful Butter Pecan Cupcakes are soft and buttery, featuring toasted pecans and a rich caramel center, perfect for weeknight desserts or special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup brown sugar Packed brown sugar for moisture and flavor.
  • 1/2 cup butter Browned for rich flavor.
  • 2 large eggs Room temperature for better mixing.
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder Leavening agent.
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted pecans Chopped, for better texture and flavor.
For the Caramel Filling
  • 1 cup soft caramels Can substitute with caramel bits.
  • 3-4 tablespoons heavy cream Adjust for desired thickness.
  • 1 teaspoon salt To enhance flavor.
  • 1 teaspoon vanilla extract
For the Frosting
  • 1/2 cup butter Softened for easy mixing.
  • 2 cups powdered sugar For sweetness.
  • 2 tablespoons brown sugar Adds flavor.
  • 1 tablespoon heavy cream To achieve desired consistency.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a saucepan, melt the butter until browned and nutty. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine brown sugar, eggs, vanilla extract, and the cooled browned butter. Mix until smooth.
  4. In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture.
  5. Fold in the toasted pecans until evenly distributed.
Baking Cupcakes
  1. Fill the cupcake liners 2/3 full with batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Remove from oven and let cool fully before filling and frosting.
Making Caramel Filling
  1. In a saucepan, combine soft caramels and heavy cream over low heat. Stir continuously until melted and smooth.
  2. Stir in salt and let it cool until thickened.
Assembly
  1. Once the cupcakes are cool, create a small hole in the center of each with a knife or piping tip.
  2. Fill each cupcake with a teaspoon of caramel filling.
Frosting
  1. For frosting, beat together softened butter, powdered sugar, brown sugar, heavy cream, and vanilla until smooth.
  2. Frost the filled cupcakes and optionally top with chopped toasted pecans.

Notes

Cupcakes can be made a day ahead, frost just before serving. Store filled cupcakes in a cool place for up to a day or refrigerate longer.