Maple Pecan Cupcakes with Butter Pecan Buttercream Frosting

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maple pecan cupcakes

Diving into these maple pecan cupcakes from the top, you’ll be met with butter pecan buttercream frosting that tastes exactly like butter pecan ice cream – so much so that you may be tempted to put it in a bowl and eat it with a spoon.  That wouldn’t be a bad choice, but then you would miss out on discovering how well the butter pecan pairs with the pecan-packed maple cupcakes made with a half cup of pure maple syrup.  Together, frosting and cupcake are pecan perfection!

And if you can’t get enough of the sweet and comforting maple flavor, try this easy Maple Butter as well!

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maple pecan cupcakes
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4.59 from 12 votes

Maple Pecan Cupcakes with Butter Pecan Buttercream Frosting

Diving into these maple pecan cupcakes from the top, you’ll be met with butter pecan buttercream frosting that tastes exactly like butter pecan ice cream – so much so that you may be tempted to put it in a bowl and eat it with a spoon.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 cupcakes
Calories 480kcal
Author Stefani


Cupcake Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup finely crushed pecans
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sugar
  • ½ cup pure maple syrup
  • ½ cup unsalted butter room temperature
  • 2 large eggs room temperature
  • ½ teaspoon vanilla extract
  • 2/3 cup whole milk
  • 1 cup roughly chopped pecans

Frosting Ingredients

  • 1 cup + 2 tablespoons unsalted butter room temperature
  • 1 cup roughly chopped pecans
  • Pinch salt
  • 3 cups powdered sugar
  • 1 tablespoon + 1 teaspoon vanilla extract


Cupcake Instructions

  • Preheat oven to 350 F.
  • In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, crushed pecans, baking powder, baking soda, and salt.
  • Mix in the sugar and maple syrup until fully combined.
  • Add the butter and mix on medium-low speed for three minutes.
  • Mix in the eggs and vanilla until just combined.
  • Mix in the milk until just combined.
  • Fold in the chopped pecans.
  • Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Frosting Instructions

  • Frosting Directions
  • To prepare the butter pecans, melt two tablespoons of butter in a small skillet over medium low heat.
  • Add pecans and salt to the skillet. Cook for six to eight minutes, stirring periodically, until almost all of the butter is absorbed. Remove from heat, but leave in the skillet.
  • To prepare the frosting, in a medium-sized mixing bowl or the bowl of a stand mixer, mix remaining one cup of butter on medium-low speed for three minutes or until light and fluffy.
  • Slowly mix in powdered sugar until fully combined.
  • Mix in vanilla until fully combined.
  • Scrape the cooled pecans and any butter left in the skillet into the frosting and fold in.
  • Spread onto cooled cupcakes.


Calories: 480kcal | Carbohydrates: 47g | Protein: 4g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 123mg | Potassium: 174mg | Fiber: 2g | Sugar: 35g | Vitamin A: 585IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 1.2mg
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Recipe Rating


  1. Janetsays:

    5 stars
    Delicious! Just the recipe I was looking for. Reminds me of the one I had in Canmore Alberta. My new favourite cupcake.

  2. Shehnaz Nathasays:

    Hi i really want to make these. Please can you convert this recipe to grams? Will appreciate your assistance. Tia.

  3. Dorothysays:

    Just made this and boy oh boy are these cupcakes amazing! The only change I made was fine chopping the pecans for frosting so I can use a piping bag. The taste is nirvana!

  4. Hopesays:

    Is this no longer available? The Paula seen website seems too have been removed.

  5. Pamela Bernhardtsays:

    I made these cupcakes. Not terribly sweet, which is great, because it complements the amazing buttered pecan icing that is just yum!!! A good combo and everyone loved them. E buttered pecans seem like a lot of work, but they really are quick n easy to make and if u do it first, it cools completely by the time u make the icing.

  6. Bridal Gownssays:

    Its very innovative blog. Thanks for sharing such inspiring experience with us. Great blog, congrats.!

  7. Anonymoussays:

    Thanks, I found it. I initially didn’t use the link to get to Paula’s website I had gone to her website and searched for the recipe. Love your cupcakes.

  8. Stefsays:

    Anon – I just tried the link at the bottom of the post and it still works. Give it another go. Let me know if you still have problems.

  9. Anonymoussays:

    Tried to find the recipe at Paula Deen’s website but it wasn’t there. Maybe it’s been too long?

  10. Anonymoussays:

    it would be nice if there were some form of nutritional info for that recipe. I made them for Thanksgiving and they’re delicious but with three sticks of butter I imagine there’s more than a day’s worth of calories in just one cupcake.

  11. Stefsays:

    Jon – I used grade B. But, any pure maple syrup will taste great!

  12. Jonsays:


    Im thinking of making these cupcakes for Thanksgiving. Can you tell me what brand/grade or provide me a link to the specific kind of maple syrup you used for creating this recipe?

    P.S. thanks for this blog. I made the ultimate vanilla cupcakes a couple of weeks ago and they were wonderful!!

  13. Shannonsays:

    I just saw these on Paula Deen’s website. They look awesome. I could probably swim in Butter Pecan Buttercream!! Great job!

  14. Stefsays:

    Anon – I haven’t tried it. But, I don’t see why it wouldn’t work.

  15. Anonymoussays:

    Is there a way a can make this as a cake? Would love to make it for Thanksgiving.

  16. Sara Berrysays:

    Those sound unbelievable but labor-intensive. I would totally pay someone to make them for me though :)

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