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Easy Pecan Pie Cupcakes with Brown Sugar Frosting

Three delicious pecan pie cupcakes on a white plate, one with a bite taken out showing the moist interior.
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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.

Ingredients

Scale
  • 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)

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

Find it online: https://www.purecookingjoy.com/pecan-pie-cupcakes/

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