Pecan Cupcakes With Spiced Vanilla Frosting

Name: Pecan Cupcakes With Spiced Vanilla Frosting
Total time: 40 min
Yield: 12
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

Candied oranges add flair (and flavor!)

By Kate MerkerPublished: Jul 8, 2021

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pecan cupcakes with spiced vanilla frosting

Mike Garten

Yields:

Total Time:

40 mins

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Made with finely ground pecans, cinnamon and nutmeg, these spiced cupcakes are perfect for fall or the holiday season.

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Ingredients

1 cup
pecans, plus whole pecans, for serving
1 1/2 cups
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 cup
plus 4 Tbsp (1½ sticks) unsalted butter, at room temperature
1/2 cup
light brown sugar
1/2 cup
granulated sugar
2 tsp.
finely grated clementine zest
3
large eggs
3/4 cup
buttermilk
2 tsp.
pure vanilla extract, divided
2 cups
confectioners’ sugar, sifted
1
to 2 Tbsp heavy cream
Candied orange slices, for serving

Directions

1. Step 1Heat oven to 350°F. Line a 12-cup muffin pan with paper liners
2. Step 2In 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.
3. Step 3Using 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.
4. Step 4Reduce 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.
5. Step 5Bake 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.
6. Step 6When 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.