Amazing pecan pie cupcakes in 18 minutes

Oh, I know that feeling! When the air gets crisp, my mind immediately jumps to holiday baking, but sometimes, the whole pie thing feels like too much fuss, right? That’s why I’m obsessed with transforming the best parts of a classic dessert into something easy and handheld. My solution? These incredible **pecan pie cupcakes**! I promise you, they deliver that rich, gooey, nutty flavor you crave, but in a wonderfully moist cupcake form. I learned long ago that hosting shouldn’t mean endless kitchen time, so keeping things simple while tasting gourmet is my specialty here at Pure Cooking Joy. You get all the satisfying holiday vibes without needing to stress over a perfect pie crust. You can read a little more about my philosophy on keeping cooking joyful over at my About page. They are simply divine.

Why You Will Love This Easy Pecan Pie Cupcakes Recipe

Honestly, these aren’t just regular cupcakes; they are little bites of holiday magic. I didn’t want to publish just another dry cake that claimed to be pie-flavored. No way! When you try this pecan pie cupcakes recipe, you’ll see exactly why I think it’s one of the best fall baking recipes out there right now.

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• Genuinely Moist Base: We nail the moisture in the cake itself so you get soft, fluffy bread surrounding that gooey center. Hello, moist pecan cupcakes!
• The Surprise Filling: Every cupcake hides a sweet, syrupy, and nutty center, giving you that authentic, rich texture of a slice of pie when you bite in. Think gooey pecan pie filling cupcakes!
• Super Fast for Holidays: Since they are cupcakes, cleanup is easy, and filling the tins is so much quicker than rolling out pie dough. Perfect for stressful thanksgiving cupcakes spread.
• Dreamy Brown Sugar Frosting: We top them off with a simple but luxurious brown sugar frosting. It adds that caramelized note that pulls the whole Southern-inspired cupcake together.
• Perfect Serving Size: As bite sized pecan pie desserts, they are ideal for parties. No messy slicing! Everyone grabs one, and they disappear fast.

Gathering Ingredients for Your Pecan Pie Cupcakes

Okay, let’s get organized. Getting all your ingredients ready beforehand—we call that *mise en place*—really keeps the process smooth, especially when you’re making something that needs filling and frosting like these pecan pie cupcakes. Trust me, having everything measured out means you won’t panic halfway through! We separate everything into our three main components: the fluffy cake base, the syrupy filling, and that gorgeous topping.

For the Moist Pecan Cupcakes Base

Don’t skimp on the quality here; a good, rich base makes all the difference for these moist pecan cupcakes.

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

For the Gooey Pecan Pie Filling Cupcakes Center

This is where that amazing, almost-like-a-mini-pie flavor comes from. See how we use brown sugar for that deep warmth?

• 1/2 cup packed light brown sugar
• 1/4 cup light corn syrup
• 1 large egg yolk
• 1/4 cup melted butter
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans, toasted (for filling)

For the Brown Sugar Frosting Cupcakes Topping

This frosting is simple, buttery, and tastes exactly like the caramelized edge of a great pie. It’s my favorite part of the entire brown sugar frosting cupcakes experience!

• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1/4 cup chopped pecans, toasted (for topping)

Step-by-Step Instructions for Perfect Pecan Pie Cupcakes

This is where the magic happens, and I walk you through it so that you have the best experience making this easy pecan pie cupcakes recipe. Getting the timing right for the cake and the filling is what separates a good cupcake from a show-stopping, classic southern inspired cupcake. Don’t rush the creaming part—that’s what gives us lift!

Making the Cupcake Batter and Assembly of Pecan Pie Cupcakes

First things first: preheat that oven to 350°F (175°C) and get your liners set up. While the oven warms, start your batter. Whisk the flour, baking soda, and salt; those are your dry elements. In a separate big bowl, cream the butter and sugar really well—you want it light and airy! Beat in the eggs one by one, then the vanilla. Now, pour in the dry stuff, alternating with the buttermilk, but remember the golden rule: start and end with the dry mix. Mix until it’s *just* combined. Seriously, stop mixing when you see a few streaks left. We don’t want tough cakes!

Spoon the batter into those paper liners, keeping them only about two-thirds full. This leaves room for our wonderful filling. In a small bowl, whisk together the brown sugar, corn syrup, yolk, melted butter, and vanilla until it’s smooth. Drizzle about 1 to 1 1/2 teaspoons of this gooey mix right over the raw batter in each cup. Finally, sprinkle that first cup of toasted, chopped pecans right on top of the filling layer. Yes, it feels like you’re putting too much in, but trust me here!

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Baking and Cooling Your Pecan Pie Cupcakes

Pop these beauties into the oven for about 18 to 22 minutes. How do you know they are done? Stick a toothpick into the cake part—the fluffy edge—not the super gooey center, obviously! If the toothpick comes out clean from the cake itself, they are ready. Let them cool in that hot tin for about 10 minutes to set up slightly before gently moving them to a wire rack to cool down completely. They MUST be cold before you try to frost them, or that gorgeous topping will melt into soup!

Finishing with Brown Sugar Frosting Cupcakes Topping

While they chill out, whip up that stunning brown sugar frosting cupcakes topping. Beat the softened butter until it’s nice and creamy. Then, gradually beat in the powdered sugar, milk, and salt until everything is dreamy and fluffy. If it looks a bit stiff, thin it out with just a teaspoon of milk at a time—we want it smooth, not runny!

Once the cupcakes are totally cool, pipe or spread a lovely swirl of that frosting on top. We finish them off by scattering the last bit of toasted pecans right over the frosting. Look at that! Pure, portable pecan pie perfection. You might even want to look at my post on my bread-making journey to appreciate how much easier this feels!

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Expert Tips for the Best Pecan Pie Cupcakes

Even with an easy recipe like this, a few little tricks can push your pecan pie cupcakes right over the top! These details are things I picked up over trial and error, usually when trying to serve these wonderful holiday dessert cupcakes at a busy gathering. You want that Southern charm without any fuss, right?

First, let’s talk about toasting those pecans. I know it’s in the steps, but please don’t skip it! Toasting them lightly in a dry skillet over medium heat for just three to five minutes brings out their oils and makes them sing. That wonderful, nutty aroma alone is worth the effort. Toasting also helps them hold up better against that gooey filling.

If you want to lean hard into that Southern inspired cupcake flavor profile, try the bourbon trick! Adding just one teaspoon of bourbon extract directly into the pecan pie filling mixture takes these from great to utterly unforgettable. It gives that warm kick you expect from a proper pie. Just use the extract, not actual bourbon, unless you want them to be strictly adults-only treats!

Also, remember my early warning: you must avoid overbaking. The cake base should be just set. If you pull them out and the cake part seems slightly soft, that’s perfect; the residual heat will finish the job while keeping your moist pecan cupcakes perfectly tender.

Variations on Classic Pecan Pie Cupcakes

Once you master the core pecan pie cupcakes recipe, you can really start having fun! Baking should always be a creative outlet, and adapting tried-and-true flavors is where the pure joy comes in. I love seeing what tweaks people make to customize their pecan dessert recipe for their own family gatherings.

If you want something a little richer for your next gathering, think dark and decadent. Adding cocoa powder right into the cupcake base—say, about a quarter cup, replacing that much flour—turns these into indulgent chocolate pecan pie cupcakes. The chocolate pairs beautifully with the sweetness of the filling. It’s a showstopper, especially when you chill them first!

And of course, we already talked about the bourbon extract for that delightful, cozy warmth. If you’re serving adults and feeling frisky, a tiny splash of real bourbon in the filling mix, replacing a tablespoon of the corn syrup, gives them a serious depth of flavor. It’s surprisingly sophisticated for such a tiny treat.

Honestly, once you get the base right, you can shift the nuts or spices. Craving walnuts instead of pecans? Go right ahead! These little delights are just waiting for you to make them your own. If you’re looking for more ideas on making comfort food memorable, check out my post on Comfort Food Favorites!

Serving Suggestions for Your Thanksgiving Cupcakes

I always think about the entire experience when baking for holidays, not just the flavor of the treat itself. These pecan pie cupcakes practically scream ‘cozy gathering,’ which is why they are my absolute go-to for thanksgiving cupcakes and Christmas parties. They solve the ‘do-we-still-need-pie?’ debate beautifully because they deliver the pie flavor without the fuss.

When I serve these holiday dessert cupcakes, I love having them plated nicely on a tiered stand just after dinner. They are the perfect size for ending a big meal; you get that incredible sweetness and crunch without feeling like you need to unbutton your jeans!

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Regarding pairings, they are wonderful with a hot beverage. I usually brew a big pot of strong, dark roast coffee—the slight bitterness really cuts through the richness of the brown sugar frosting and the syrup. If you’re serving a seasonal spread, they pair really well with warm cider, or if you are sticking to the adult beverages, a small glass of bourbon or spiced rum is a fantastic companion!

If you’re hosting a big group and need more ideas on how to serve impressive items without being stuck in the kitchen, you should take a peek at my guide on Easy Entertaining recipes. These cupcakes always make the highlight reel!

Storage and Make-Ahead Tips for Pecan Pie Cupcakes

When you’re deep into fall baking recipes mode, especially leading up to those huge holiday dinners, knowing what you can make ahead is a lifesaver! I always bake my pecan pie cupcakes either the day before or two mornings before the actual event. They are just so much better when the cake has a little time to settle with the filling moisture.

Here is the key breakdown for keeping them fresh and delicious:

If you haven’t frosted them yet: This is my preferred method for making things ahead. Store the plain, cooled cupcakes in an airtight container at room temperature. They are surprisingly resilient! They will keep well for up to two full days this way. The filling seems to soak into the cake base nicely as they sit, making them even more flavorful overnight.

Once they have the Brown Sugar Frosting Cupcakes Topping: Once that lovely frosting is on there, things change a little because of the butter content. I recommend only frosting them the morning of the day you plan to serve them, or perhaps the night before if your kitchen stays cool. Store them in the refrigerator in a loosely covered container. If you seal them tightly right away, the moisture from the fridge can sometimes make the frosting weep a bit, and we definitely don’t want that!

When you bring them out of the fridge—and you should always bring frosted things out about 30 minutes before serving—they taste best when they aren’t ice-cold. That allows the butter in the cake and the frosting to soften up just right so you get that perfect texture slice of pie experience we are aiming for!

Frequently Asked Questions About Pecan Pie Cupcakes Recipe

I get so many questions whenever I post these little treasures! It’s natural when you’re changing a classic like pecan pie into a cupcake, right? People want to make sure they get that iconic texture and flavor right. Here are the things I hear most often about making these pecan pie cupcakes the absolute best.

Can I skip the corn syrup in the gooey pecan pie filling?

That’s a great question if you are trying to cut back on certain sweeteners! Corn syrup is what gives that filling its signature glassy, gooey, and stable texture once baked. If you skip it, you’ll end up with something closer to a sticky pecan cluster instead of that classic, flowing gooey pecan pie filling. I really suggest sticking with it for the authentic experience, but if you must substitute, try using maple syrup instead, though the texture will be slightly different. If you experiment, let me know how it goes on my Facebook page!

How can I guarantee these are truly moist pecan cupcakes?

Moisture is my top priority! We covered the buttermilk in the ingredients, which helps wake up that baking soda and tenderize the crumb. But the biggest tip for having the best pecan pie flavor cupcake that stays moist is honestly this: don’t overmix the batter, and don’t overbake the cake part! Mix the flour in until the streaks *just* disappear—no more. If the cake looks even slightly pale in the center when you test it (avoiding the filling), take them out! Residual heat does the rest of the work.

Can I make these chocolate pecan pie cupcakes ahead of time?

Absolutely! These are wonderful for advance prep. As I mentioned in the storage section, if you make these holiday dessert cupcakes but leave off the frosting, they keep beautifully at room temperature for a good day or two. The filling seems to integrate its wonderful flavor into the cake as it sits. Then, you just whip up the brown sugar frosting cupcakes topping fresh the next day. It saves so much stress on event day!

Are there any good substitutions if I can’t find pecans?

While it won’t technically be a *pecan* pie cupcake anymore, you can certainly swap the nuts to make a fun, nutty cupcake idea! Walnuts are the most direct substitute and work really well because they have a similar fat content and density. You could even try using almonds if you prefer, but pecans offer that specific buttery flavor that works so well with the filling. I always share my latest tips and tricks over on the main blog page, so keep checking back!

Nutritional Estimates for Pecan Pie Cupcakes

I always get asked about the numbers, and while I focus way more on joy than on spreadsheets, I know knowing the general estimate helps everyone plan their day! Keep in mind these figures come straight from the recipe ingredients provided, but your actual results for these pecan pie cupcakes might vary a bit depending on the exact brands of flour, butter, or the size of your pecans.

Please treat these as good estimates for one single, delicious cupcake, especially considering we include that rich brown sugar frosting topping!

• Serving Size: 1 cupcake
• Calories: 410
• Sugar: 45g
• Sodium: 210mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0.5g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 75mg

There you have it! If you want to see how these fit into other easy entertaining ideas, be sure to check out the other posts on the site. Happy baking!

Easy Pecan Pie Cupcakes with Brown Sugar Frosting

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You get all the rich, gooey flavor of classic pecan pie in a moist, easy-to-make cupcake. These are topped with a simple brown sugar frosting and toasted pecans, making them a perfect holiday dessert.

• Author: purejoyalex
• Prep Time: 25 min
• Cook Time: 22 min
• Total Time: 47 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup packed light brown sugar (for filling)
• 1/4 cup light corn syrup
• 1 large egg yolk
• 1/4 cup melted butter
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans, toasted (for filling)
• 1/2 cup powdered sugar (for frosting)
• 1/4 cup unsalted butter, softened (for frosting)
• 2 tablespoons milk (for frosting)
• 1/4 teaspoon salt (for frosting)
• 1/4 cup chopped pecans, toasted (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
2. Prepare the cupcake base: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
5. Fill each cupcake liner about two-thirds full with batter.
6. Prepare the gooey pecan pie filling: In a small bowl, whisk together the brown sugar, corn syrup, egg yolk, melted butter, and vanilla extract until smooth.
7. Spoon about 1 to 1 1/2 teaspoons of the pecan pie filling mixture over the batter in each cupcake. Sprinkle the 1 cup of chopped, toasted pecans over the filling layer.
8. Bake for 18 to 22 minutes, or until a toothpick inserted into the cake portion (avoiding the gooey center) comes out clean. Let the cupcakes cool completely in the pan for 10 minutes before transferring them to a wire rack to cool fully.
9. Prepare the brown sugar frosting: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and salt. Beat until smooth and fluffy. Add more milk, one teaspoon at a time, if the frosting is too stiff.
10. Once the cupcakes are completely cool, pipe or spread the brown sugar frosting onto the tops. Garnish each cupcake with a few extra toasted pecans.

Notes

• For a Southern inspired cupcake variation, you can add 1 teaspoon of bourbon extract to the pecan pie filling mixture.
• To ensure a moist pecan cupcakes experience, do not overbake the cake base.
• Toast your pecans lightly in a dry skillet over medium heat for 3-5 minutes before using them in the recipe.

Nutrition

• Serving Size: 1 cupcake
• Calories: 410
• Sugar: 45g
• Sodium: 210mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0.5g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 75mg