Q1: What is brown butter, and is it difficult to make?

Brown butter, or beurre noisette in French, is simply butter that has been cooked until the milk solids toast and turn a nutty brown color. It is not difficult to make, but you do need to watch it carefully. The key is to use a light-colored pan so you can see the color of the milk solids changing, and to cook it over a medium-low heat , swirling the pan, until you see the brown bits and it smells incredibly nutty and toasty.

Q2: Why do I have to chill the brown butter before I make the frosting with it?

This is a crucial, non-negotiable step! A classic, fluffy buttercream frosting can only be made by creaming a solid fat (like softened butter) with sugar. If you were to try and make the frosting with the hot, liquid brown butter, you would end up with a soupy, greasy, and separated mess. Chilling the brown butter until it is a soft, solid consistency allows you to beat it into a perfect, light, and fluffy frosting.

Q3: Do I really have to toast the pecans first?

You don't have to, but it is a highly recommended extra step that makes a huge difference in the flavor of the final cupcake! Toasting the pecans in the oven for a few minutes brings out their natural oils and gives them a much deeper, nuttier, and more complex flavor and a crispier texture.

Q4: What is dulce de leche, and where can I find it?

Dulce de leche is a thick, sweet, and creamy confection that is very popular in Latin America. It is made by slowly heating sweetened milk until it caramelizes, and it has a beautiful, deep caramel flavor. You can find it in a jar or a can in the baking aisle or the international aisle of most major grocery stores.

Q5: Can I make these cupcakes a day or two before a party?

Yes! The best make-ahead method is to prepare the components separately and store them as directed in the "Make-Ahead Tips" section above. Then, you can have a fun, easy, and stress-free assembly just before you plan to serve them, which will give you the freshest-tasting result with a perfect frosting texture.

The Ultimate Gourmet Pecan Pie Cupcakes (with Brown-Butter Frosting!)

A sophisticated cupcake recipe inspired by the flavors of pecan pie, featuring a unique brown butter frosting. The cupcake base is a moist butter cake with finely ground toasted pecans incorporated into the batter, complemented by sour cream for a tender crumb. The frosting is a rich buttercream made by browning butter to develop a nutty flavor, chilling it back to a solid state, and then whipping it with confectioners’ sugar. Each cupcake is frosted, then finished with a dollop of dulce de leche and a toasted pecan half.

Author: Grace
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 3 hours (includes chilling and cooling times)
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking, Browning Butter
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cupcakes:
Cooking spray
1/2 cup pecan halves, plus 12 pecan halves for garnish
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream
For the Frosting:
2 sticks (16 tablespoons) unsalted butter
2 tablespoons light corn syrup
2 cups confectioners’ sugar
Pinch fine salt
4 tablespoons jarred dulce de leche

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Instructions

Make the Cupcakes: Position an oven rack in the center and preheat to 350°F. Line a 12-cup muffin tin with paper liners and coat them with cooking spray.
Spread 1/2 cup of pecans on a baking sheet and toast for about 10 minutes. Let cool. Set aside 12 nice halves for garnish and pulse the rest in a food processor until finely ground.
In a medium bowl, whisk together the ground pecans, flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and granulated sugar with an electric mixer for about 4 minutes, until light and fluffy. Add the eggs one at a time, then beat in the vanilla.
On low speed, add half the flour mixture, then the sour cream, then the remaining flour mixture, mixing until just combined.
Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
Make the Frosting: Melt the butter in a large skillet over medium-low heat, swirling occasionally, for about 10 minutes, until the milk solids turn golden brown and the butter smells toasty. Pour the brown butter into a shallow dish and refrigerate for about 25 minutes, until it’s solid but still soft.
Scrape the cooled brown butter into a large bowl and beat with an electric mixer until smooth. Beat in the corn syrup. On low speed, add the confectioners’ sugar and salt, then increase the speed and beat until smooth.
Assemble: Divide the frosting evenly among the cooled cupcakes and swirl it with a small spatula.
Top each cupcake with a teaspoonful of dulce de leche and one of the reserved toasted pecan halves.

Notes

The unique frosting method—browning the butter, chilling it back to a solid state, and then whipping it—is the key to its deep, nutty flavor.
Toasting the pecans before grinding them for the batter enhances their flavor.
The cupcakes can be made one day ahead and stored at room temperature in an airtight container before frosting.

Nutrition

Serving Size: 1 cupcake
Calories: 550-650
Sugar: 50-60 g
Sodium: 250-350 mg
Fat: 35-45 g
Saturated Fat: 20-28 g
Trans Fat: 0 g
Carbohydrates: 55-65 g
Fiber: 2-3 g
Protein: 5-7 g
Cholesterol: 100-130 mg

Find it online: https://www.eatswithsoul.com/pecan-pie-cupcakes/