Spiced Pecan Cupcakes
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A perfect way to end the fall season is by enjoying one of these spiced pecan cupcakes. Filled with cinnamon and cayenne pepper, these cupcakes will kick the heat up a notch on a cold day while the caramel filling and buttercream will add sweetness. Super easy to make and even better to eat.
Now when I say these spiced pecan cupcakes are spiced, I mean that the cayenne in them gives it a lovely kick. The caramel filling though helps balance the heat with the creamy sweetness so it isn't horrible. Although if you aren't great with spicy food, you can always add a little less or not add any at all. It's completely up to you and the spice level that you can handle.
Here are some other fall favorites!
This list is composed of some of my favorite fall cake recipes that are here on the blog! It's a variety of flavors, spices, and a little bit of unique quality that I thrive for.
Olive oil pumpkin cupcakes with rosemary buttercream
Ginger cake with pumpkin buttercream
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Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. One of my favorite things that I have many of are the BlueQ oven mitts. They aren't just really funny and a great statement piece for your kitchen, but they are great quality too!
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spiced pecan cupcakes
these cupcakes are filled with pecans, lots of spices, and a caramel filling; topped with a simple buttercream
cupcakes
- 1 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 egg yolk
- 2 eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup milk
- 1/2 cup pecan pieces
caramel
- 1/2 granulated sugar
- 2 tbsp water
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/4 tsp cayenne pepper (optional)
- pinch salt
buttercream
- 3 sticks salted butter
- 4 cup powdered sugar
- 2 tsp vanilla extract
- 1-3 tbsp heavy cream
cupcakes
- preheat the oven to 350 degrees F and line cupcake pans with liners. in a large bowl, combine all of the dry ingredients and mix until incorporated. in another bowl, combine the oil, eggs, egg yolk, vanilla, and milk and whisk together. pour the wet ingredients into the dry and mix until fully combined and then mix in the pecan pieces. scoop the batter in the cupcake pan and bake for 12-14 minutes or until a toothpick comes out clean. let the cake cool for 10 minutes before frosting.
caramel
- in a small pot combine the sugar and water until wet like sand. avoid getting sugar on the side of the pot, if you do just wet your hand with water and scrape the sides of the pot carefully to remove the sugar particles. place over medium heat and leave until it turns into a golden brown. do not stir! once golden brown, turn off the heat and slowly whisk in the heavy cream until fully combined. then add in the butter, salt, and cayenne pepper. put in an air-tight container and refrigerate until ready to use.
buttercream
- put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes.