Description
Fall Baby Shower Cupcakes infused with warm maple and crunchy pecans. A sweet, tender treat perfect for celebrating new arrivals this autumn. So delightful!
Ingredients
Scale
- Cupcake Base:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, melted and cooled
- ½ cup (120ml) whole milk
- 2 large eggs, room temperature
- Maple Pecan Topping:
- ¼ cup (60ml) pure maple syrup
- ½ cup (50g) chopped pecans
- 1 tablespoon unsalted butter
- Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Garnish & Finishing Touches:
- Extra chopped pecans (optional)
- A light dusting of cinnamon (optional)
Instructions
- Whisk Dry Ingredients: First things first, grab a big bowl. Toss in your all-purpose flour, granulated sugar, baking powder, baking soda, that lovely ground cinnamon, nutmeg, and a tiny bit of salt. Give it a good whisk until everything looks completely combined, like a fluffy cloud. This step feels simple, but it’s where you ensure all those leavening agents are evenly distributed, so no flat spots in your Fall Baby Shower Cupcakes. I always imagine the spices waking up, ready to fill the kitchen with their scent.
- Combine Wet Ingredients: In a separate, smaller bowl, melt your unsalted butter. Let it cool just a smidge, then pour in the milk, those room-temp eggs, and the real maple syrup. Whisk this mixture together until it’s smooth and looks like a creamy, pale gold. I once added the eggs straight to hot butter, and they started to scramble a little! Oops. Lesson learned: always let that butter cool down a bit before adding the eggs for your Fall Baby Shower Cupcakes.
- Mix Batter Gently: Now, gently pour your wet ingredients into the dry ingredients. Stir with a spatula until just combined. Seriously, *just* combined. A few lumps are totally fine, even welcome! Overmixing is the enemy of tender cupcakes; it makes them tough. I’ve been guilty of overmixing in my early days, and the resulting chewy texture was not what I was going for in these tender Fall Baby Shower Cupcakes.
- Fill Liners and Bake: Line a muffin tin with cupcake liners. Fill each liner about two-thirds full with your glorious batter. This ensures they rise beautifully without overflowing, preventing those messy, stuck-to-the-pan situations. Pop them into a preheated oven at 350°F (175°C) and bake for about 18-22 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. The smell at this point? Oh, it’s pure autumn bliss!
- Prepare Maple Pecan Topping: While the cupcakes cool, melt a tablespoon of butter in a small pan. Add your chopped pecans and a drizzle of maple syrup. Cook for a few minutes over medium heat, stirring often, until the pecans are lightly toasted and coated. This step adds such a wonderful texture and boosts the maple flavor for these Fall Baby Shower Cupcakes. I sometimes sneak a few warm pecans, don’t tell anyone!
- Whip Up Cream Cheese Frosting: In a stand mixer, beat softened cream cheese and butter until light and fluffy. Gradually add the powdered sugar, a little at a time, until smooth. Stir in vanilla extract. If it’s too thick, add a tiny splash of milk; too thin, a bit more powdered sugar. Frost your completely cooled Fall Baby Shower Cupcakes, then sprinkle with your maple pecans. They’re ready to celebrate!