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+ servings
4.82 from 11 votes

Brown Butter Pecan Cupcakes

A moist pecan cupcake topped with the unique flavor of browned butter in the frosting with toasted candied pecans on top.
Prep Time30 mins
Active Time25 mins
Cooling time30 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: browned butter, cake mix, easy, pecans
Yield: 24 people
Calories: 360kcal


For Cupcakes

  • 1 box Betty Crocker Super Moist Butter Pecan cake mix
  • 1 cup water
  • 3 eggs
  • 1/2 cup vegetable oil

For Toasted Candied Pecans

  • 1 Tbsp. butter, melted
  • 1/2 cup pecans, finely chopped
  • 1 Tbsp. brown sugar

For Frosting

  • 1 cup butter, room temperature
  • 1/2 cup vegetable shortening
  • 6 cups confectioners sugar
  • 3 Tbsp. water or milk


For Cupcakes

  • Preheat oven to 350°. Make and bake cupcakes per directions on box. Cool before frosting.

For Toasted Candied Pecans

  • Mix the melted butter, chopped pecans, and brown sugar in small bowl, toss to evenly coat. Spread evenly on a cookie sheet in single layer and bake for 6-8 minutes at 350°. Set pecans aside to cool.

For Frosting

  • Melt butter in a sauce pan over medium heat. Stir often. Cook the butter until it turns a toasty brown color. Remove from heat and pour into a bowl to cool in the refrigerator. Bring the butter back to room temperature.
  • In a large bowl, add browned butter and shortening, beat until thoroughly mixed. Add the confectioners sugar and water alternately until it's smooth and you have desired consistency.
  • Frost the cupcakes and sprinkle with the toasted pecans. Enjoy!


This frosting batch makes a lot, so pipe away. Also great for frosting a cake.


Calories: 360kcal