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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
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5 from 4 votes

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.
Prep Time35 minutes
Cook Time25 minutes
Total Time1 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.