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These cupcakes are perfect for special occasions like birthdays, holidays, or any time you want to treat yourself or others to a sweet dessert.
Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days. If you need to store them for longer, refrigerate and bring to room temperature before serving.
Variants:
Chocolate Version: Add 1/4 cup of unsweetened cocoa powder to the cupcake batter for a chocolatey twist.
Butter Pecan Frosting: For a more intense pecan flavor, try making a butter-pecan frosting by adding ground pecans to the frosting mixture.
Maple-Pecan Delight: Substitute the caramel frosting with maple frosting for a cozy, autumn-inspired variation.
FAQ:
Can I make the frosting ahead of time? Yes, you can prepare the frosting ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before frosting the cupcakes.
Can I use a different type of nut? While pecans are traditional in this recipe, walnuts or hazelnuts could work as a substitute if you prefer a different nut.
Can I make these cupcakes gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.
Can I freeze the cupcakes? Yes, the cupcakes can be frozen for up to 3 months. To freeze, wrap each cooled cupcake tightly in plastic wrap and store in a freezer bag. Thaw at room temperature before frosting and serving.
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