Louisiana Christmas Praline Pecan Cupcakes (Holiday-Style)
A festive twist on a Louisiana classic—warm brown-sugar cupcakes topped with creamy frosting, toasted pecans, and a buttery praline sauce drizzle.
Makes
12 cupcakes
Cupcake Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup whole milk (or buttermilk for extra richness)
Praline Sauce Ingredients
1/2 cup light brown sugar, packed
1/4 cup unsalted butter
1/4 cup heavy cream
1/4 tsp salt
1 tsp vanilla extract
1/2 cup chopped pecans (plus more for topping)
Frosting Ingredients (Cream Cheese)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 to 3 cups powdered sugar (to taste/texture)
1 tsp vanilla extract
Pinch of salt
Instructions
1) Bake the cupcakes
Preheat oven to 350°F. Line a cupcake pan with liners.
Whisk flour, baking powder, cinnamon, and salt.
In another bowl, cream butter + brown sugar + granulated sugar until fluffy (2–3 minutes).
Beat in eggs one at a time, then vanilla.
Mix in dry ingredients alternating with milk, just until combined.
Fill liners about 2/3 full. Bake 18–22 minutes (toothpick comes out clean). Cool completely.
2) Make the praline sauce
In a saucepan over medium heat, melt butter. Stir in brown sugar, cream, and salt.
Simmer gently 2–3 minutes, stirring (don’t boil hard).
Remove from heat, stir in vanilla and pecans. Cool until warm-thick (drizzleable).
3) Make the frosting
Beat cream cheese + butter until smooth.
Add powdered sugar gradually, then vanilla + salt. Beat until fluffy.
4) Assemble
Frost cooled cupcakes.
Sprinkle toasted pecans on top.
Drizzle with warm praline sauce (rewarm briefly if needed).
Optional: add a tiny pinch of cinnamon on top for a Christmas finish.