Butter pecan cake with maple buttercream frosting
This recipe is inspired by
Make Bake Celebrate
The maple syrup is completely optional. These are very rich cupcakes, so if you want to keep them lighter, either go easy on the frosting or skip the maple syrup garnish all-together.
*The cupcakes would be equally delicious topped with crushed bacon. The combination of sweet and salty would be amazing, and these cupcakes provide a great backdrop for that flavor combination.
MAPLE BUTTER PECAN CUPCAKES
1 box Betty Crocker Butter Pecan cake mix
1/2 cup water
1/2 cup vegetable oil
1 cup unsalted butter (softened)
1 cup Crisco shortening
1 tablespoon maple extract
8 cups powdered sugar
4-6 tablespoons milk
2-4 ounces crushed pecans
Maple syrup for drizzle (if desired)
Preheat oven to 350F.
Line cupcake pan.
Combine all ingredients in stand mixer (with paddle attachment) and beat until combined.
Fill cupcake liners 2/3 full.
Bake 16-20 minutes (until toothpick comes out clean).
Remove from oven and transfer cupcakes to wire rack to cool.
In stand mixer (with paddle attachment), beat butter until smooth.
Add Crisco shortening and beat until smooth.
Add maple syrup extract and mix until combined.
Slowly add powdered sugar one cup at a time. Mix until combined.
Add 1 tablespoon milk at at time until until frosting is your desired consistency.
Beat frosting on high until it's light and fluffy.
Pipe onto cupcakes and top with maple syrup drizzle and/or crushed pecans (if desired).*