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Texas Sheet Cake Cupcakes with Bourbon Glazed Pecans

Sugar. Bourbon. Pecans. Chocolate.
All good things, yes?

bourbon glazed pecan topped cupcakes


One of my very favorite desserts of all time is my Texas Chocolate Sheet Cake, it was even featured on the Williams-Sonoma blog!

Y’all know I can’t leave anything alone, and as much as I love the tradition of my family’s Sheet Cake recipe, and all the memories associated with it, I wanted to see if I could make the recipe even better (not possible), but I made it more modern, more me, and a bit more portable and sharing friendly.

I also added some bourbon and butter and took the pecans to a whole new level of yummy!


Bourbon. Butter. Brown Sugar and Pecans!

bourbon glazed candied pecans


Those bourbon glazed candied pecans up there ^^^^^^^^^^^^^^^^ make them and eat them. NOW.  Package them up in cute bags for holiday gifts, for your next girl’s night out, bunco game, poker night, or just because.


They’re amazing!

This recipe makes enough for you to snack on AND top your cupcakes!

bourbon glazed pecan topped texas sheet cake cupcakes






I’m thrilled to be working with Fisher Nuts this holiday season to bring y’all some delicious recipes and share how  Fisher Nuts is donating 200,000 holiday meals to the Texas Food Bank Network (TFBN) as part of the Fisher Shares & Cares Food Drive.  There are two ways Texans can help: bring food to their Texas Food Bank Network affiliate, or become a Fisher Nuts Facebook fan now through December 31, 2013 and Fisher Nuts will donate 20 holiday meals.  #ThinkFisher

A huge thank you to Fisher Nuts for being a sponsor of A Southern Fairytale.  I have received product and compensation as part of my participation in this campaign, but the recipes, thoughts, and opinions are 100% my own and always honest.



bourbon glazed candied pecans

Bourbon Glazed Candied Pecans

Bourbon Glazed Candied Pecans
Print Recipe
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins


  • 4 C 16 oz Pecan Halves
  • 1 stick 1/2 C butter
  • 1 1/2 C dark brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1/3 C Texas Bourbon


  • Pre-heat oven to 350°F
  • Lay the pecan halves on a large baking sheet and lightly toast for 10 minutes - stirring once or twice
  • Remove the pecan halves from the oven and pour them onto a paper towel lined surface to cool.
  • In a large saucepan over medium heat combine the butter, dark brown sugar, cinnamon, vanilla extract and salt. Stir over medium heat until the mixture is smooth, and the sugar somewhat dissolved - about 5 minutes.
  • Add the bourbon and stir constantly for 5 minutes, while cooking over medium heat. My candy thermometer had this at 230° F or nearly soft ball stage.
  • Remove from heat, add in the pecans and stir to thoroughly coat.
  • Pour the pecans out on to a parchment lined baking sheet to cool (about 20 minutes)


Bourbon glazed candied pecans for snacking, gifting, or chopping up to top Rachel's Texas Sheet Cake Cupcakes
Servings: 1 lb
Author: Rachel - A Southern Fairytale


bourbon glazed pecan topped cupcakes

Bourbon Glazed Pecan topped Texas Sheet Cake Cupcakes

Texas Sheet Cake Cupcakes with a bourbon glazed candied pecan topping
Print Recipe
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins



  • 2 C flour
  • 2 C sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 sticks 1 C butter
  • 1 C water
  • 3 Tbsp Cocoa Powder
  • 2 eggs
  • 1/2 C buttermilk
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1 tsp cinnamon


  • 1 stick butter 1/2 C
  • 3 Tbsp Cocoa powder
  • 1/4 C plus 2 Tbsp milk
  • 1 box 16 oz powdered sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon



  • Pre-heat oven to 350°F
  • In a large bowl; mix flour, sugar, baking soda, and salt
  • In a large saucepan over medium heat add: butter, cocoa, and water. Stir frequently while bringing this mixture to a boil. Pour this mixture over the flour mixture and mix thoroughly.
  • In another bowl whisk together: eggs, buttermilk, cinnamon, vanilla, and almond extract. Add this to the cocoa/flour mixture and blend thoroughly.
  • Line 2 cupcake tins with cupcake liners (makes 24 cupcakes)
  • Fill each tin 1/2 to 3/4 full
  • Bake for 15 - 18 minutes (will depend on your oven) - do NOT overcook!!


  • In a large saucepan mix together: Cocoa, butter, and milk. Heat to a simmer and add powdered sugar, cinnamon and vanilla.
  • Spoon onto each cooled cupcake.
  • Top with chopped Bourbon glazed candied pecans
Servings: 24 cupcakes
Author: Rachel - A Southern Fairytale

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