Butter Pecan Cupcakes With Praline Cream 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...

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

These Butter Pecan Cupcakes with Praline Cream Filling are the real deal. A taste 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.

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

Why This Recipe Works

  • I grew up in New Orleans and this recipe showcases the traditional Louisiana praline flavor.
  • These cupcakes are easy to make.
  • They taste divine! In fact, they're some of the best-tasting cupcakes I've ever had. They've got a spongy golden top and a delicate and tender crumb.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Pecans: Since this is a butter pecan cupcake recipe, you really do need to use pecans.
  • Butter: I use salted butter.
  • Sugars: Brown sugar, granulated sugar, and powdered sugar.
  • Eggs: To create stability and structure to the cupcakes.
  • Vanilla extract, maple syrup, salt, and cinnamon: Used for flavor.
  • Flour: Use all-purpose flour.
  • Baking powder: This ingredient helps the cupcakes rise.
  • Milk: Milk is used to moisten the batter. Use any percentage of cow's milk (whole, skim, 1%, or 2%) or use almond milk.
  • Mascarpone and heavy whipping cream: Used to make the rich and creamy filling and frosting.
A Butter Pecan Cupcake with Praline Cream Filling topped with white icing, a pecan, and a piece of praline on a small plate

How To Make This Recipe

To Make The Cupcakes

  1. Preheat the oven to 350 degrees F. Line a standard 12-cup muffin pan with paper or foil liners. Set aside.
  2. Heat a large saute pan on medium high heat. Add the butter and brown sugar and stir until dissolved. Add the pecans and stir until completely coated. Continue stirring for 3 minutes.
  3. Remove from heat and transfer the pecans to baking sheet to cool. Refrigerate for about 10 minutes.
  4. In a large bowl cream the granulated sugar and remaining butter until light and fluffy, about 2 minutes.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Stir in vanilla and maple syrup.
  7. 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.
  8. Stir in the buttered pecans.
  9. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  10. 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

  1. Using an electric mixer, combine all ingredients and whip until smooth.
  2. Using a knife or a cupcake corer, create a hole in the center of the cupcake for the filling.
  3. Fill the hole in each cupcake with the 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

To Make The Frosting

  1. Place softened butter in an electric mixer. Beat on medium speed for 4 minutes.
  2. Add the brown sugar, salt, and confectioners powdered sugar and beat for 1 minute.
  3. Add the maple syrup and the heavy whipping cream and beat for an additional 4 minutes.

If you would like to make pralines to garnish your butter pecan cupcakes or enjoy them on their own, you can find the recipe here!

Expert Tips

  • Do not overbake the cupcakes or they will be too dry. Bake until cupcakes are golden on top and a toothpick inserted in center comes out clean.
  • Do not overfill the cupcake liners. 3/4 full is the proper amount of batter needed for each cupcake.

Frequently Asked Questions

How Do I Store Butter Pecan Cupcakes?

These cupcakes can be baked 1 day in advance before frosting. Store in an airtight container or covered with plastic wrap or aluminum foil at room temperature.

Frosted cupcakes can be stored covered in the refrigerator for up to 5 days.

Can I Make Butter Pecan Cupcakes Without The Pecans?

Yes, these cupcakes can be made nut-free. You'll still have a wonderful cinnamon maple cupcake.

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

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this cupcake recipe, you might like to consider using them in any of these single serving and small batch recipes:

If you're looking for a Small Batch Praline recipe, you can find that recipe as well as many other single serving and small batch recipes by visiting our One Dish Kitchen site.

Enjoy!

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.
5 from 1 vote
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Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
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.

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.

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