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Maple Pecan Cupcakes

Julianne Bayer
  • 35 minutes
  • Serves 20 to 22

INGREDIENTS

For the cupcake:

1 1/4 cups

pecans, toasted

1

box spice cake mix

3

large eggs

3/4 cup

milk

1/2 cup

vegetable oil

1

Greek yogurt vanilla or plain (5.3 oz)

2 tbsp

maple syrup

1 tsp

vanilla extract

2 tbsp

light brown sugar, packed

2 tsp

cinnamon

1/2 tsp

nutmeg

For the frosting:

1 cup

unsalted butter, softened

1/2 cup

unsalted butter, browned

6 cups

powdered sugar

2 tbsp

maple syrup (or heavy cream)

1 tbsp

bourbon

1/8 tsp

salt

Additional pecans for garnish