White Chocolate Pecan Cupcakes

White Chocolate Pecan Cupcakes

I love sugared pecans, but in all my years of baking on this planet, I have never had the opportunity to make them. I usually pick them up at a state fair or at a theme park, but it didn’t occur to me to make them myself.

Well…that is until these cupcakes.

White Chocolate Pecan Cupcakes

Now, awhile ago, the Hubs and I had picked up a bag of whole pecans somewhere passing through Georgia, I think. I honestly can’t remember where or when because I am notorious for picking up random yummy things when we travel. You should see how many jars of jams and jellies I have in my pantry. It is ridiculous.

Anyway, seeing as how I have never made sugared pecans, I honestly didn’t know how to shell them either. So I asked my super-southern-grew-up-crackin-nuts Hubs to help me out. Well, that was a big mistake. He thinks that I am just crazy for never having the opportunity to crack me open some pecans{best southern accent}. And he has told everyone so for the past week.

Well now I know and I can check that off my baking bucket list.

Ok….time for the cupcakes.

White Chocolate Pecan Cupcakes

This girl likes a thick layer of ganache, so I choose to dip each cupcake 2-3 times, letting them cool on a wire rack for a few minutes in between each layer.

White Chocolate Pecan Cupcakes

White Chocolate Pecan Cupcakes

Yield: 1-1/2 dozen

Recipe by Carrie


    For the cupcakes:
  • 1 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking spice or cinnamon
  • 2/3 cup chopped pecans
  • 8 tablespoons {1 stick} unsalted butter, softened
  • 1/2 cup sour cream
  • 1 large egg, plus 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla bean paste
  • For the white chocolate ganache:
  • 1 1/2 cups white chocolate chips
  • 3/4 cup heavy cream


    For the cupcakes:
  1. Preheat oven to 350° and adjust an oven rack to the middle position.
  2. Line standard muffin pan with paper or foil liners.
  3. In a medium bowl, whisk flour, baking powder, baking spice/cinnamon, and salt; set aside.
  4. In your stand mixer bowl, cream butter, sugar, eggs, and vanillas.
  5. On low speed, slowly add 1/2 of your dry ingredients to your wet ingredients until just combined.
  6. Add your sour cream and then add remaining dry ingredients.
  7. Scrape down the sides of the bowl with a spatula and mix again on medium speed for 30 seconds or so.
  8. Fold in your pecans.
  9. Divide the batter evenly among the cups of your prepared tin using a ice cream scoop or spoon.
  10. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  11. Let cool completely on a wire rack before adding the white chocolate ganache.
  12. For the white chocolate ganache:
  13. In a double boiler or if not accessible, use a glass bowl atop a saucepan filled with 2-3 inches of boiling water, add your chocolate chips and heavy cream.
  14. Stir until melted and smooth.
  15. Carefully dip your cupcakes 2-3 times into your warm ganache and top with sugared pecan.
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White Chocolate Pecan Cupcakes

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