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Speculoos Pecan Cupcakes

Servings 20 -24 cupcakes

Ingredients

Pecan Cake:

  • 1 box white cake mix
  • 1/2 tsp. nutmeg
  • 3 eggs
  • 1/2 C. oil
  • 1/2 C. eggnog or buttermilk
  • 1/3 C. buttermilk or milk
  • 1/3 C. sour cream or plain yogurt
  • 1 tsp. vanilla extract

Speculoos Buttercream:

  • 3/4 C. butter softened
  • 1/2 C. Speculoos
  • 1 tsp. vanilla extract
  • 2-3 Tbsp. milk
  • 3/4 C. powdered sugar

Candied Pecans to Decorate

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix and nutmeg into a small bowl and set aside.
  3. 3. In a large bowl, combine all other ingredients until smooth.
  4. 4. Stir in cake mix and nutmeg.
  5. 5. Stir in pecans.
  6. 6. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
  7. 7. Buttercream: Beat butter and Speculoos until smooth. Add vanilla extra and milk and beat again. Slowly add powdered sugar until you reach your desired consistency. If it is thick like cookie dough, stream in more milk.
  8. 8. Pipe onto cooled cupcake and top with candied pecans.