Butter Pecan Cupcakes With Praline Cream Filling

Two Butter Pecan Cupcakes with Praline Cream Filling topped with white icing, a piece of a praline, and a pecan next to two pralines on a burlap fabric

Instead of actually putting praline pieces into the cupcakes I decided to infuse every aspect of the cupcake with the amazing flavor of pralines. The ingredients in pralines are butter, sugar, cream and pecans and these Butter Pecan Cupcakes taste just like a praline “cake”. Rich, buttery and very moist.

Five Butter Pecan Cupcakes with Praline Cream Filling topped with white icing, a pecan, and a piece of praline

I added a luscious Praline Cream filling inside the cupcakes. A combination of mascarpone cheese, whipping cream, powdered sugar, and maple syrup which further enhanced the praline flavor.

A Butter Pecan Cupcake with Praline Cream Filling topped with white icing, a pecan, and a piece of praline on a small plate

Adding a filling to a cupcake isn’t hard at all. You can either use a really sharp knife and cut out the center or use a cupcake corer designed to easily cut a little hole in the middle of the cupcake. After you’ve cut your hole, add your filling.

Butter Pecan Cupcakes split in half showing the praline cream filling topped with white icing, a pecan, and a piece of praline next to a praline on a red cloth napkin

For the icing, I made a feathery light praline frosting.

Butter Pecan Cupcakes with Praline Cream Filling topped with white icing, a pecan, and a piece of praline next to two pralines on a red cloth napkin

To really make sure I captured the flavor of pralines, I “forced” myself to make a batch. I’ll have the praline recipe for you in a later post.

These Butter Pecan Cupcakes with Praline Cream Filling are the real deal. A taste of New Orleans in every bite.

Print Recipe
5 from 1 vote

Butter Pecan Cupcakes With Creamy Praline Filling

Rich. buttery and moist Butter Pecan Cupcakes with a creamy Maple Mascarpone filling and a Praline Buttercream frosting. The flavor of New Orleans in every bite.
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Dessert
Servings: 16 cupcakes
Author: Joanie Zisk

Ingredients

CUPCAKES

  • 1 1/3 cup pecans, chopped
  • 1 1/4 cup butter, softened and divided
  • 1 tablespoon Imperial Light Brown Sugar
  • 2 cups Imperial Extra Fine Granulated Sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup milk

FILLING

  • 8 oz mascarpone at room temperature
  • 1/2 cup Imperial Confectioners Powdered Sugar
  • 2 teaspoons maple syrup

FROSTING

  • 2 sticks butter, softened (1 cup)
  • 3 tablespoons Imperial Light Brown Sugar
  • 1/4 teaspoon salt
  • 3 cups Imperial Confectioners Powdered Sugar
  • 1 tablespoon maple syrup
  • 3 tablespoons heavy whipping cream

Instructions

  • TO MAKE THE CUPCAKES
  • Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper or foil liners. Set aside.
  • Heat a large saute pan on medium high heat. Add the butter and Imperial Light Brown Sugar and stir until dissolved. Add the pecans and stir until completely coated. Continue stirring for 3 minutes. Remove from heat and transfer the pecans to baking sheet to cool. Refrigerate for about 10 minutes.
  • In a large bowl, cream the Imperial Granulated Sugar and remaining butter (1 cup) until light and fluffy, about 2 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in the vanilla and maple syrup.
  • In a separate bowl, combine the flour, baking powder, salt and cinnamon; add to the creamed mixture alternating with the milk, beating well after each addition.
  • Stir in the buttered pecans.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • Bake until cupcakes are golden on top and a toothpick inserted in center comes out clean, about 20-25 minutes. Transfer to a cooling rack to cool, about 20 minutes.
  • TO MAKE THE FILLING
  • Using an electric mixer, combine all ingredients and whip until smooth.
  • Using a knife or a cupcake corer, create a hole in the center of the cupcake for the filling. Fill the hole in each cupcake with the filling.
  • TO MAKE THE FROSTING
  • Place two sticks of softened butter in an electric mixer. Beat on medium speed for 4 minutes.
  • Add the Imperial Light Brown Sugar, salt and Imperial Confectioners Powdered Sugar and beat for 1 minute.
  • Add the maple syrup and the heavy whipping cream and beat for an additional 4 minutes.

7 thoughts on “Butter Pecan Cupcakes With Praline Cream Filling”

  1. Help! The frosting ingredients list says 2 cups but the directions say 2 sticks….which is it??

    1. Hi Jillian,

      Thanks for catching that. It’s 2 sticks of butter (1 cup). I’ll update the recipe. Thanks again!

  2. 5 stars
    I like Aniela would also like to say thank you!!!!!, I would like to use this frosting on a cake, can the frosting be frozen or refrigerated until the day of frosting my cake?, please help me out, thank you.

    carol

    1. Carol, I wouldn’t freeze the frosting. You can make it a day ahead of time and keep it in the fridge but it’s best if used when you need it.

  3. 5 stars
    Praline is probably my favorite dessert flavor. I’m of the opinion that you can never have too much pecan 🙂

  4. 5 stars
    Hi Joanie, first I want to say I love your name because that’s my mom’s name:) Second I need to say that I tried your butter pecan praline cupcakes for a friends bachelorette party and they were a hit! everyone couldn’t stop raving about them. This recipe was one of the simplest but complex with flavor that I’ve ever had. Thank you so much for gracing us with this wonderful recipe. All the best to you and your creative talents.

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