Pecan Pie Cupcakes have become my absolute go-to for satisfying that classic pie craving in a perfectly portioned, fun-to-eat format. I remember the first time I tried to recreate my grandma’s legendary pecan pie, and let’s just say it was… an adventure. Now, with this foolproof pecan pie cupcakes recipe, I get all those comforting, nutty, caramel-y flavors without the fuss. The aroma of warm brown sugar and toasted pecans filling my kitchen as these bake is pure bliss, and I know you’ll adore these delightful cupcakes with pecan pie filling. Let’s get cooking!

Why You’ll Love These Pecan Pie Cupcakes

Incredible flavor: They taste just like classic pecan pie but in a fun, portable cupcake!
Quick to prepare: This is an easy pecan pie cupcakes recipe that comes together fast.
Perfect for any occasion: From casual get-togethers to holiday gatherings, they’re always a hit.
Family-friendly: Even picky eaters adore these sweet treats.
Budget-friendly: Uses common pantry staples for delicious results without breaking the bank.
Versatile serving: Enjoy them as a dessert, a special breakfast treat, or even with coffee.
An easy pecan pie cupcakes method that guarantees success.
A wonderful way to enjoy comforting Southern flavors.

Ingredients for Homemade Pecan Pie Cupcakes

Crafting these delightful brown sugar pecan cupcakes is a joy with these ingredients. For the filling, you’ll need 2 tablespoons (30g) unsalted butter, 1 teaspoon pure vanilla extract, and 3/4 cup (100g) chopped pecans. The magic happens with 3/4 cup (180mL) milk, 1/2 cup (100g) packed brown sugar for that deep sweetness, 2 tablespoons cornstarch to thicken, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon. For the cupcake batter itself, we’ll use 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, another 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. The wet ingredients include 6 tablespoons (90g) unsalted butter, softened, 1/2 cup (100g) packed brown sugar, 1/3 cup (67g) granulated sugar, 2 large eggs, room temperature for better emulsification, 1 teaspoon pure vanilla extract, and 3/4 cup (180g) sour cream, room temperature, which adds incredible moisture.

How to Make Pecan Pie Cupcakes

Step 1: Let’s start by creating that incredible pecan pie filling. In a medium saucepan, whisk together the 3/4 cup (180mL) milk, 1/2 cup (100g) packed brown sugar, 2 tablespoons cornstarch, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon until everything is completely smooth. This mixture forms the base of our luscious filling.
Step 2: Cook this mixture over medium heat, whisking constantly. You’ll notice it start to thicken up beautifully, coating the back of a spoon. Once it reaches that desired pudding-like consistency, remove it from the heat. Stir in 2 tablespoons (30g) unsalted butter, 1 teaspoon pure vanilla extract, and the 3/4 cup (100g) chopped pecans. Give it a good stir and then let it cool completely. This step is crucial for the filling to set properly within your pecan pie cupcakes recipe.
Step 3: Now, for the cupcakes! Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners – this makes for easy removal later. In a large bowl, whisk together the 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. This dry mixture is the foundation for our tender cupcakes.
Step 4: In a separate, larger bowl, cream together the 6 tablespoons (90g) unsalted butter, softened with the 1/2 cup (100g) packed brown sugar and 1/3 cup (67g) granulated sugar until it’s wonderfully light and fluffy. Beat in the 2 large eggs one at a time, making sure each is incorporated before adding the next. Stir in the 1 teaspoon pure vanilla extract.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the 3/4 cup (180g) sour cream, room temperature. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix; a few streaks of flour are okay. This ensures we get the perfect texture for our pecan pie cupcakes.
Step 6: Divide the cupcake batter evenly among the prepared liners, filling each about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The aroma of these baking is heavenly! Let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This is a key step in our pecan pie cupcakes recipe.

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Step 7: While the cupcakes cool, prepare the brown sugar buttercream frosting. Beat the 1 cup (225g) unsalted butter, softened with the 1/2 cup (100g) packed brown sugar and 1/2 teaspoon salt in a bowl until fluffy. Add the 4 cups (520g) powdered sugar, sifted in two additions, then beat in the 1 teaspoon pure vanilla extract and 3-4 tablespoons milk until the frosting is smooth and perfectly pipeable.
Step 8: Once the cupcakes are completely cool, it’s time to assemble! Carefully core out the center of each cupcake using a small knife or an apple corer. Spoon the cooled pecan pie filling into the cored centers. Then, pipe a generous swirl of the brown sugar buttercream frosting on top. For an extra touch of elegance and crunch, garnish with a few extra chopped pecans. Enjoy these delightful pecan pie cupcakes!

Pro Tips for the Best Pecan Pie Cupcakes

Achieving that perfect balance of pie and cupcake is easier than you think! Here are a few tips I’ve picked up to make your homemade pecan pie cupcakes absolutely stellar.

Toast your pecans for the filling! A few minutes in a dry skillet or in the oven before chopping really brings out their nutty flavor and adds a wonderful depth.
Don’t overmix the cupcake batter. Mix just until the flour streaks disappear. Overmixing develops the gluten too much, leading to tougher cupcakes.
Ensure your sour cream and eggs are at room temperature for the cupcakes. This helps them emulsify better with the butter and sugar, creating a smoother, more uniform batter.
Cool the filling completely before filling the cupcakes. If it’s too warm, it can make the cupcakes soggy or melt the frosting.

What’s the secret to perfect Pecan Pie Cupcakes?

The real secret to these southern pecan pie cupcakes is the balance of textures and flavors. Ensuring the filling is thick enough and the cupcakes are moist, not dense, makes all the difference. It’s all about capturing that caramel-nutty essence perfectly. For more insights into baking science, check out King Arthur Baking’s ingredient properties.

Can I make Pecan Pie Cupcakes ahead of time?

Yes, you absolutely can! You can bake the cupcakes and prepare the filling a day in advance. Store the cooled cupcakes in an airtight container at room temperature and the filling in the refrigerator. Assemble them just before serving for the best texture.

How do I avoid common mistakes with Pecan Pie Cupcakes?

A common pitfall is overbaking, which dries out the cupcakes. Keep an eye on them and use the toothpick test! Also, make sure your filling is fully cooled before assembling to prevent sogginess. Following this how to make pecan pie cupcakes guide carefully will help you avoid these traps.

Best Ways to Serve Pecan Pie Cupcakes

These delightful treats are wonderful on their own, but I love serving them in a few special ways. For a truly decadent experience, consider pairing these pecan pie cupcakes with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. They also make a fantastic addition to any holiday dessert spread, especially around Thanksgiving. If you’re looking for something extra special, a drizzle of warm caramel sauce over the frosting transforms them into something truly magical, reminiscent of rich pecan caramel cupcakes. They’re perfect for coffee breaks or as a sweet ending to any meal. For more dessert inspiration, explore our desserts category.

Nutrition Facts for Pecan Pie Cupcakes

Per serving, these delightful Pecan Pie Cupcakes offer a rich and satisfying treat. Each cupcake is packed with flavor, capturing the essence of classic pie in a portable form. They are perfect for any occasion, bringing a touch of homemade goodness to your table.

Calories: 480
Fat: 26g
Saturated Fat: 14g
Protein: 5g
Carbohydrates: 57g
Fiber: 2g
Sugar: 42g
Sodium: 270mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Pecan Pie Cupcakes

Properly storing your delicious Pecan Pie Cupcakes ensures they stay as delightful as when they were first made. After baking, it’s crucial to let them cool completely on a wire rack. This prevents any excess moisture from making the liners or frosting soggy. Once cooled, store your frosted cupcakes in an airtight container. For best results and to keep them fresh for up to 3-4 days, I recommend refrigerating them. If you need to store them longer, these sweet treats freeze beautifully! Wrap each frosted cupcake tightly in plastic wrap, then in foil, and freeze for up to 3 months. To reheat, simply let the frozen cupcakes thaw overnight in the refrigerator. For a warm, gooey treat similar to freshly baked desserts like pecan pie cupcakes, you can gently warm them in a microwave for about 10-15 seconds, but be cautious not to overheat.

Frequently Asked Questions About Pecan Pie Cupcakes

What are Pecan Pie Cupcakes?

Pecan Pie Cupcakes are a delightful dessert that captures the essence of a classic pecan pie, but in the convenient and fun form of a cupcake. They typically feature a moist, spiced cupcake base, often with notes of brown sugar and cinnamon, filled with a gooey, nutty pecan pie mixture, and topped with a rich, complementary frosting. They’re a fantastic way to enjoy all the flavors you love from pecan pie without needing a pie dish! For a similar comforting dessert, try our apple pie recipe.

Why make Pecan Pie Cupcakes?

You should make these Pecan Pie Cupcakes because they offer all the comforting, decadent flavors of traditional pecan pie in a perfectly portioned, easy-to-serve package. They’re ideal for parties, holidays, or when you just want a special treat without the fuss of making a full pie. Plus, they’re incredibly versatile and can be adapted for different dietary needs or flavor preferences, making them a crowd-pleaser for everyone.

Can I make Pecan Pie Cupcakes with gluten-free or vegan options?

Absolutely! While this recipe uses traditional ingredients, it’s quite adaptable. You can easily create gluten-free pecan pie cupcakes by substituting a good quality gluten-free all-purpose flour blend for the all-purpose flour. For vegan pecan pie cupcakes, you’ll need to swap out the butter for vegan butter, use a flax egg or other egg replacer, and substitute the sour cream with a dairy-free alternative like vegan yogurt or sour cream. The pecan filling and frosting can also be adapted using vegan butter and plant-based milk. For more on vegan baking, explore Vegan Food & Living’s vegan baking tips.

What is the best way to store leftover Pecan Pie Cupcakes?

To keep your Pecan Pie Cupcakes tasting their best, store them in an airtight container. If they’re frosted, it’s best to refrigerate them, especially in warmer weather, as the frosting can soften. They’ll stay fresh in the refrigerator for about 3-4 days. If you plan to freeze them, ensure they are completely cooled and then wrap them well to prevent freezer burn. They can be frozen for up to 3 months and then thawed overnight in the refrigerator. For a quick appetizer, consider our bruschetta with beef tartare.

Variations of Pecan Pie Cupcakes You Can Try

Once you’ve mastered the classic recipe, why not get creative? These Pecan Pie Cupcakes are wonderfully adaptable. For those seeking dietary alternatives, you can easily whip up delicious gluten-free pecan pie cupcakes by using a quality gluten-free flour blend in place of the all-purpose flour. If you’re aiming for a plant-based treat, creating vegan pecan pie cupcakes is straightforward; simply substitute vegan butter, use a flax egg for binding, and opt for a dairy-free sour cream alternative. For a flavor twist, consider adding a tablespoon of bourbon to the pecan filling for a sophisticated, adult-friendly dessert, or try a drizzle of chocolate ganache over the frosting for a chocolate-pecan combination that’s truly irresistible. If you enjoy baking with nuts, you might also like our pistachio pavlova meringue cakes.

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Amazing Pecan Pie Cupcakes: 1 Flawless Recipe

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Author: Michael
Total Time: 3 hours 10 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

These Pecan Pie Cupcakes perfectly capture the essence of classic pecan pie in a delightful cupcake form. They feature moist brown sugar cupcakes filled with a creamy, crunchy pecan pie filling and topped with a rich brown sugar buttercream frosting.

Ingredients

Scale

For the pecan pie pudding filling:
2 tablespoons (30g) unsalted butter
1 teaspoon pure vanilla extract
3/4 cup (100g) chopped pecans
3/4 cup (180mL) milk
1/2 cup (100g) packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
For the brown sugar cupcakes:
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons (90g) unsalted butter, softened
1/2 cup (100g) packed brown sugar
1/3 cup (67g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup (180g) sour cream, room temperature
For the brown sugar buttercream frosting:
1 cup (225g) unsalted butter, softened
1/2 cup (100g) packed brown sugar
1/2 teaspoon salt
4 cups (520g) powdered sugar, sifted
1 teaspoon pure vanilla extract
3–4 tablespoons milk

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Instructions

Prepare the pecan pie filling: In a saucepan, whisk together milk, brown sugar, cornstarch, salt, and cinnamon until smooth. Cook over medium heat, whisking, until thickened. Remove from heat and stir in butter, vanilla, and pecans. Let cool completely.
Make the pecan pie cupcakes: Preheat your oven to 350°F (175°C). Line a muffin tin with 12 paper liners. In one bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In another bowl, cream the softened butter with both sugars until fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually add the dry ingredients alternately with the sour cream, mixing until just combined to create your cupcake batter.
Divide the batter among the liners, filling them 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let the pecan pie cupcakes cool completely before filling.
Prepare the brown sugar buttercream frosting: Beat the softened butter, brown sugar, and salt in a bowl until fluffy. Add the sifted powdered sugar in two additions, then beat in the vanilla extract and milk until the frosting is smooth and pipeable.
Assemble the pecan pie cupcakes: Core the center of each cooled cupcake. Spoon the prepared pecan pie filling into the cored center. Pipe the brown sugar buttercream frosting on top of each cupcake. Garnish with extra chopped pecans if desired for added texture.

Notes

For extra decadence, drizzle caramel sauce over the frosting.
Lightly toasting the pecans before adding them to the filling enhances their flavor.
Add a splash of bourbon to the filling for a boozy variation of these pecan pie cupcakes.
Full-fat Greek yogurt can be used in place of sour cream for the cupcakes.
Unfrosted cupcakes can be stored in the freezer for up to 2 months; thaw and frost before serving.
These pecan pie cupcakes are best enjoyed at room temperature.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American