Description
Moist vanilla cupcakes with a caramel swirl, topped with whipped frosting, crushed pecans, and rich caramel drizzle.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup butter, softened
- 1 cup brown sugar
- 1 cup pecans, chopped
- 2 large eggs
- ½ cup milk
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ cup caramel sauce
- Whipped frosting or buttercream for topping
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream butter and brown sugar until light and fluffy, then mix in eggs and vanilla extract.
- Add flour and baking powder alternately with milk to form a smooth batter.
- Fill cupcake liners halfway, drizzle caramel sauce, and swirl gently with a toothpick.
- Bake for 18–20 minutes until golden and a toothpick comes out clean.
- Cool completely, then pipe frosting on top in tall swirls.
- Finish with chopped pecans, caramel drizzle, and a touch of chocolate sauce.
Notes
- Ensure the butter is at room temperature for easier creaming.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg