Amazing 3-Step pecan pie cupcakes

Oh my goodness, have I got a treat for you today! Who doesn’t absolutely adore that rich, sweet, delightfully sticky experience of classic pecan pie? But let’s be honest, sometimes you need a bit of portability, right? That’s where my simple Pecan Pie Cupcakes swoop in to save the day. I took everything you love—the gooey filling, the buttery crunch, and that wonderful sweetness—and tucked it inside a perfectly moist cupcake base, finished off with a dreamy brown sugar frosting.

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After years of trying to simplify my Southern grandmother’s desserts for my hectic schedule, I knew this had to work for everyday baking. Trust me on this one: this recipe nails that indulgent, holiday flavor profile without feeling fussy. They are the perfect bite-sized pecan pie dessert!

Why These pecan pie cupcakes Recipe is Your Next Holiday Favorite

Look, whenever the holidays roll around—Thanksgiving, Christmas, you name it—we all want those classic desserts, but standing over a traditional pie pan can be a pain! These pecan pie cupcakes recipe swaps out the hassle for pure joy. They’re individual servings, which is just plain smart.

• They give you that deep, familiar sweetness you crave in a single, manageable bite.
• They use simple techniques guaranteed to work, even if you’re juggling ten other things.
• They are fantastic for parties because everyone gets their own perfect little treat!

Capturing the Classic Gooey Pecan Pie Filling Cupcakes Flavor

The secret weapon here is that little filling we bake right inside the cake. We use corn syrup and brown sugar—just like Grandma did in her thick Southern pecan pie—which melts down into this amazing, sticky pool. It balances perfectly with the nutty pecans. It tastes exactly like the best part of the pie, only way less messy.

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Simple Steps for Easy Pecan Cupcakes

Don’t get scared by the word “filling”! I designed this so even if you’re new to baking, you’ll nail it. The cupcake base batter is super forgiving—it mixes up fast and doesn’t need fussy steps. We’re talking about a reliable batter that bakes up fluffy every single time. If you need a quick Holiday Pecan Dessert that tastes homemade, this is it.

Gathering Ingredients for Your pecan pie cupcakes

Wow, this feels like gathering supplies for a holiday feast! Since we’re making three wonderful parts—the base, the gooey heart, and the crowning glory—we need to keep our ingredients organized. For the cupcake part, make sure your butter is actually room temperature. Trust me, that makes all the difference for the texture. When you’re ready to bake, you can check out my full pecan pie recipe for extra inspiration!

For the Moist Pecan Cupcakes Base

This is standard cake stuff, but oh so important for keeping things moist!

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened (This needs to be properly soft!)
• 1 cup granulated sugar
• 2 large eggs (also room temperature, if you can remember!)
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (It adds a nice little tang!)
• 1/2 cup chopped pecans, plus extra for topping

Creating the Gooey Pecan Pie Filling Cupcakes Center

This filling mixture goes in right after the cakes bake. See how this only uses one egg? That keeps it rich but not too dense.

• 1/2 cup light corn syrup
• 1/4 cup packed brown sugar
• 1 large egg (just this one for the filling)
• 1/2 teaspoon vanilla extract
• 1/4 cup (1/2 stick) unsalted butter, melted

Making the Brown Sugar Frosting Cupcakes Topping

We need soft butter here again, otherwise, your frosting will be chunky. A splash of milk or cream helps us thin it out until it’s the perfect spreading texture.

• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup packed brown sugar
• 2 tablespoons milk or cream (have a tiny bit more ready just in case!)
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions for Perfect pecan pie cupcakes

Okay, time to get our hands dirty! Baking is just chemistry we can eat, and keeping these steps clear means you get that amazing, gooey result without any kitchen drama. We are building these from the ground up to ensure they are the best pecan cupcake recipe you’ve ever tried. Remember to preheat that oven right away!

Baking the Moist Pecan Cupcakes

We start with the cake itself. This is where we build that marvelous, fluffy base that holds up perfectly to the rich filling later on. Get your oven set to 350°F (175°C) and make sure those 12 cupcake liners are snuggled into your muffin tin.

First, whisk your dry ingredients—flour, baking soda, and salt—in a medium bowl. Set that aside. Next, grab your big bowl and cream that softened butter with the granulated sugar. Mix it until it’s really light and fluffy; this step traps the air we need!

Beat in your eggs one at a time, then add the vanilla. Now, pay close attention: we alternate adding the dry mixture and the buttermilk. Always start and end with the dry stuff! Mix just until no streaks of flour remain, seriously, stop mixing then. Finally, gently fold in those chopped pecans throughout the batter. Spoon the batter about two-thirds full into each liner, and bake them for about 18 to 20 minutes. Check with a toothpick; it should come out clean. Let them cool in the tin for about five minutes before moving them to a wire rack to cool completely. You need them totally cool before we fill them!

Preparing and Injecting the Gooey Pecan Pie Filling Cupcakes

While those babies are cooling down, we whip up the star of the show—the filling! In a small saucepan over medium-low heat, whisk together your corn syrup, brown sugar, the single filling egg, vanilla, and melted butter. Keep stirring constantly because we want it to thicken up a bit, but I cannot stress this enough: DO NOT LET IT BOIL!

Heat it gently for maybe five minutes until you see a little thickness. Once the cupcakes are completely cooled down, grab an apple corer if you have one, or just use a small sharp knife. Carefully scoop out a little plug from the center of each cupcake. Don’t go all the way to the bottom, just a good little well. Spoon that warm pecan pie filling mixture generously into the hole you made. This is what makes them such incredible Pecan Pie Filled Cupcakes!

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Finishing with Brown Sugar Frosting Cupcakes Decoration

Time for the grand finale! For this Brown Sugar Frosting Cupcakes topper, start by beating your softened butter until it’s nice and smooth. Gradually add in your powdered sugar AND your brown sugar. We need to beat this hard for a good minute or two until it’s lightened up and fluffy. Then drizzle in the milk and vanilla.

If it seems too stiff to pipe or spread easily, just add another tiny splash of milk, maybe half a teaspoon at a time, until you get that perfect, spreadable consistency. Pipe or spread that sweet frosting right on top of your filled cupcake base. And of course, you have to top it all off with a few extra chopped pecans sprinkled over the frosting. Perfection!

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Tips for Success with Your Homemade Pecan Cupcakes

So, you’ve got all the pieces made, but just like my grandmother always said, the little details are what turn a good dessert into something people talk about for years! I always keep a few tricks up my sleeve to make sure these Southern Pecan Cupcakes taste exactly like they should. Baking shouldn’t be rigid; it should be flexible enough for real life!

Ingredient Adjustments and Southern Pecan Cupcakes Twists

If you’re baking these for a party or just want to treat yourself to a little extra Southern charm, listen up! You can absolutely add a little kick to that gooey filling mixture. I love stirring in about 1 teaspoon of bourbon extract when I’m heating up the corn syrup mix. It gives you that grown-up, caramel-laced flavor without actually using alcohol, which is fantastic when you have mixed company.

Now, what if you’re short on time but desperately need the flavor? Don’t worry if you skip the filling step entirely! Seriously, you can still make amazing cupcakes by just following the cupcake base recipe and frosting them with the brown sugar topping. They become delicious, moist pecan cupcakes topped with a lovely buttercream instead of a filled treat. They are perfectly fine on their own, I promise! But for the full experience? The filling makes all the difference.

Storage & Reheating Instructions for pecan pie cupcakes

Because that gooey filling we made has an egg in it, we need to be smart about how we keep these beauties fresh. I find these bite sized pecan pie desserts are best eaten the day they are made, honestly! If you have leftovers, cover them tightly at room temperature for up to two days. If your kitchen is warm, you might want to pop them in the fridge, but take them out about an hour before serving so the cupcake base softens up again.

Don’t even think about microwaving these once they are frosted; you’ll melt your lovely brown sugar frosting cupcakes into soup! If they are unfrosted or just filled, a quick 10-second zap on low power is enough to warm that pecan center just a touch.

Frequently Asked Questions About pecan pie cupcakes Recipe

I always get so many questions when people make holiday baking recipes for the first time! It’s totally normal; we’re messing with a classic pie flavor here, after all. Here are the main things folks ask me when they are whipping up these amazing **pecan pie cupcakes**.

Can I make the pecan pie filling ahead of time for these Easy Pecan Cupcakes?

Oh yes, you absolutely can, and frankly, I recommend it! You can prepare that glorious, gooey filling mixture a day or two ahead of time. Just cook it down exactly as the recipe says, let it cool completely, pop it into an airtight container, and keep it chilling in the fridge. When you’re ready to assemble, just warm it up *very* slightly—maybe 10 seconds in the microwave—so it’s easy to spoon into the cooled cupcake holes. It really helps streamline your holiday baking day! If you have other questions, feel free to reach out to me.

What is the best way to core the cupcake for the filling?

This is where a little tool makes a huge difference! If you have an apple corer, that’s your best friend. It punches out a perfect little cylinder right from the center without tearing up the sides of your cake. If you don’t have one, just grab the smallest, sharpest paring knife you own. Make a little circle about three-quarters of an inch wide in the middle, and carefully lift out that plug. You want to leave a sturdy enough base so the filling doesn’t just drip right through that delicious, **moist pecan cupcakes** base.

Are these considered good Thanksgiving Cupcakes?

Are you kidding me? These are practically the *official* **Thanksgiving Cupcakes** in my book! They hit every note: nutty, rich, sweet, and spiced. They look beautiful on a dessert platter right next to the pumpkin pie, and honestly, they disappear way faster than the full pie does because they’re perfect **bite sized pecan pie dessert** treats. Make a double batch for the holidays, I promise you won’t have any leftovers!

Nutritional Estimates for Your Sweet Pecan Treats

Okay, so let’s talk fuel! I’m not a nutritionist, not even close, but I know when I dive into one of these incredible Pecan Pie Cupcakes, I want a general idea of what I’m getting into. Everything we make here is meant to be enjoyed, not counted, but I always list out the estimates so you know what you’re dealing with.

Please remember, these numbers are just based on my standard ingredient measurements—if you go heavy on the brown sugar frosting (which I totally understand!), your totals will shift a bit. This is just a helpful guide for your **Sweet Pecan Treats**!

Here is what one delightful cupcake typically clocks in at:

• Serving Size: 1 cupcake
• Calories: 380
• Sugar: A healthy 45g (It’s pie, after all!)
• Fat: 20g
• Carbohydrates: 50g
• Protein: 4g

See? Totally worth every single, glorious bite. These are rich, decadent, and perfectly suited for a special occasion dessert when you’re craving that intense pecan flavor!

Share Your Festive Cupcake Recipes Experience

Alright, my friends, now that you’ve created your own batch of these incredible pecan pie cupcakes, I truly want to know how they turned out! Baking is a shared experience here in my kitchen, and seeing your results brings me so much joy. Did the brown sugar frosting come out perfectly rich? Did your family devour the gooey centers?

Head down to the comments section below and leave a rating—I always hope for five stars, but I love hearing your honest feedback, too! Let me know if you tried the bourbon extract twist because that’s always a fun one to hear about.

If you managed to snap a picture of your finished **festive cupcake recipes**, please tag me on social media! It means the world to me when I see my recipes making their way onto your holiday tables. You can always browse more of my latest creations over on my blog page, but for now, tell me about these pecan treats!

If you’re looking for more holiday ideas, you can check out some great inspiration from others who love baking, like this post on delicious treats here! Happy baking, and I can’t wait to read your thoughts on these amazing **pecan pie cupcakes**!

Easy Pecan Pie Cupcakes with Brown Sugar Frosting

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Make these simple Pecan Pie Cupcakes that capture the gooey, sweet flavor of classic pecan pie in a moist cupcake form, topped with rich brown sugar frosting. Perfect for holidays.

• Author: Carla Davis
• Prep Time: 25 min
• Cook Time: 25 min
• Total Time: 50 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 (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup chopped pecans, plus extra for topping
• 1/2 cup light corn syrup
• 1/4 cup packed brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup (1/2 stick) unsalted butter, melted
• For Frosting: 1/2 cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup packed brown sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 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 mix in the vanilla extract.
4. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
5. Gently fold in the 1/2 cup of chopped pecans.
6. Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
7. Prepare the Gooey Filling: While cupcakes cool, whisk together the corn syrup, brown sugar, egg, vanilla extract, and melted butter in a small saucepan. Heat over medium-low heat, stirring constantly, until the mixture thickens slightly, about 5 minutes. Do not boil.
8. Once the cupcakes are cool, use an apple corer or small knife to remove a small plug from the center of each cupcake. Fill the hole with the warm pecan pie filling mixture.
9. Prepare the Brown Sugar Frosting: In a bowl, beat the softened butter until smooth. Gradually add the powdered sugar and brown sugar, mixing well. Add the milk and vanilla extract. Beat until the frosting is light and fluffy. Add more milk if needed for spreading consistency.
10. Pipe or spread the brown sugar frosting onto the filled cupcakes. Top each cupcake with a few extra chopped pecans before serving.

Notes

• If you are planning your weekly meals, this recipe works well as a weekend baking project.
• For a Southern twist, you can add 1 teaspoon of bourbon extract to the pecan filling mixture.
• If you skip the filling step, you can still make delicious cupcakes by simply frosting them and topping with pecans.

Nutrition

• Serving Size: 1 cupcake
• Calories: 380
• Sugar: 45g
• Sodium: 180mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg