You Must Make These Brown-Sugar-Caramel Frosted Cupcakes!

Love pecan pie, but tired of making the same old Thanksgiving dessert? Then bake these brown-sugar-pecan cupcakes with caramel frosting instead! Seriously, these cupcakes are the best dessert I've tasted in weeks.

The fluffy batter is rich, but light with a distinct browned-butter flavor. Although it requires a little time to make, the caramel frosting is absolutely to die for. It's smooth and creamy with a sweet taste similar to caramel candies. The pecans tie the elements together and provide a breakfast-like texture to the cakes.

When I served these at a recent dinner party, I was shocked at how good they tasted. Everyone was simultaneously saying, "mmmm" and "these are amazing." You simply must make these delicious cupcakes. Get the recipe after the break.

Brown Sugar-Pecan Cupcakes with Caramel Frosting

Brown Sugar-Pecan Cupcakes with Caramel Frosting


  1. For the cupcakes:
  2. Nonstick vegetable oil spray
  3. 1 cup all purpose flour
  4. 1/2 cup cake flour
  5. 1/2 teaspoon baking powder
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon fine sea salt
  8. 1 1/4 cups coarsely chopped toasted pecans
  9. 1/2 cup (1 stick) unsalted butter, room temperature
  10. 1 cup (packed) golden brown sugar
  11. 2 large eggs, room temperature
  12. 1/3 cup sour cream
  13. 1 teaspoon vanilla extract
  14. For the frosting:
  15. 1 cup sugar
  16. 1/4 cup water
  17. 1/2 cup heavy whipping cream
  18. 2 large egg yolks
  19. 1/2 cup (1 stick) unsalted butter, room temperature
  20. 1/8 teaspoon fine sea salt
  21. 1 cup powdered sugar, sifted
  22. 1 cup coarsely chopped toasted pecans


  1. For the cupcakes: Put rack in bottom third of oven; preheat to 350°F. Spray 12-cup muffin pan with nonstick spray; line with muffin cups.
  2. Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans.
  3. Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes.
  4. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla.
  5. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups.
  6. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack 15 minutes. Transfer to rack; cool. Do ahead Can be made 8 hours ahead. Cover; store at room temperature.
  7. For the frosting: Stir sugar and 1/4 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, swirling pan and brushing down sides with wet pastry brush, 6 to 7 minutes.
  8. Remove from heat; add cream (mixture will bubble up). Stir over low heat until caramel bits dissolve. Whisk egg yolks in medium bowl. Very gradually whisk hot caramel into yolks. Cool to room temperature.
  9. Using electric mixer, beat butter and salt in large bowl until smooth. Beat in caramel. Add powdered sugar and beat until smooth. Let stand at room temperature until thick enough to spread, about 1 hour.
  10. Spread frosting over cupcakes. Place pecans on plate. Roll edges of cupcakes in nuts.

Makes 12.

Do ahead: Can be made 8 hours ahead. Store airtight at room temperature.

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