Go Back
–+ servings
Classic Carbonara Spaghetti

Classic Carbonara Spaghetti

Learn to make Classic Carbonara Spaghetti and Butter Pecan Cupcakes with gooey caramel filling. Easy recipes for divine homemade treats.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 cupcakes
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup chopped pecans
  • ½ cup caramel sauce (for filling)
  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened (for frosting)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • q.s. additional pecans for topping
  • q.s. extra caramel sauce for drizzling

Equipment

  • Muffin tin
  • Cupcake liners
  • Two mixing bowls
  • Wire cooling rack
  • Small knife or cupcake corer

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, beat softened butter and granulated sugar together until pale yellow and fluffy.
  4. Add eggs one at a time, mixing thoroughly after each, then blend in vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with buttermilk, starting and ending with flour.
  6. Gently fold in the chopped pecans with a spatula.
  7. Fill each cupcake liner about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Core the center of each cupcake and fill with caramel sauce.
  10. For the frosting, beat together cream cheese and butter, then gradually add powdered sugar and vanilla until fluffy.
  11. Frost the cooled cupcakes, top with chopped pecans, and drizzle with additional caramel sauce before serving.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 25gVitamin A: 350IUCalcium: 30mgIron: 1mg

Notes

Toasting the pecans before adding them to the batter enhances their flavor significantly. These cupcakes are perfect for any occasion—thanksgiving, birthdays, or just an indulgent treat. To store, keep in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.
Tried this recipe?Let us know how it was!