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
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
Nutrition
- Serving Size: 1 cupcake
- Calories: 480
- Sugar: 42g
- Sodium: 270mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg