Pecan Cupcakes With Spiced Vanilla Frosting
These spiced cupcakes, made with finely ground pecans, cinnamon, and nutmeg, are perfect for fall or the holiday season.
Ingredients
- 1 c. pecans, plus whole pecans, for serving
- 1 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. plus 1/8 tsp freshly grated nutmeg
- 1/2 c. plus 4 Tbsp (1½ sticks) unsalted butter, at room temperature
- 1/2 c. light brown sugar
- 1/2 c. granulated sugar
- 2 tsp. finely grated clementine zest
- 3 large eggs
- 3/4 c. buttermilk
- 2 tsp. pure vanilla extract, divided
- 2 c. confectioners’ sugar, sifted
- 1 to 2 Tbsp heavy cream
- Candied orange slices , for serving
Instructions
- Heat oven to 350°F. Line a 12-cup muffin pan with paper liners
- In a food processor, finely grind pecans. Add the flour, baking powder, baking soda, salt, cinnamon and ¼ teaspoon nutmeg and pulse to combine; set aside.
- Using an electric mixer, beat ½ cup (1 stick) butter with the brown and granulated sugars and clementine zest until light and fluffy, 3 to 4 minutes. Beat in the eggs one at a time.
- Reduce speed to low and gradually add the pecan mixture, mixing until just incorporated. Stir in the buttermilk and 1 teaspoon vanilla. Divide the batter among the muffin-pan cups.
- Bake until golden brown and a wooden pick inserted into the center comes out clean, 12 to 18 minutes. Let cool for 10 minutes, then remove from pan and transfer to a wire rack to cool completely.
- When ready to serve, make the frosting: In a large bowl, using an electric mixer, beat the confectioners’ sugar, 1 Tbsp cream and remaining 1/8 teaspoon nutmeg, teaspoon vanilla and 4 tablespoons butter until fluffy, adding another Tbsp cream if frosting is too thick. Spread on cupcakes and top with orange slices and pecans, if desired.
Tried this recipe?Let us know how it was!