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...
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.
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.
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.
For the icing, I made a feathery light praline frosting.
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.
Butter Pecan Cupcakes With Creamy Praline Filling
- 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
- 8 oz mascarpone at room temperature
- 1/2 cup Imperial Confectioners Powdered Sugar
- 2 teaspoons maple syrup
- 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
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.