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Easy Pecan Pie Cupcakes with Brown Sugar Frosting

A single, perfectly baked pecan pie cupcake topped with swirled, light brown frosting and chopped pecans.
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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.

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

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

Find it online: https://carlacooking.com/pecan-pie-cupcakes-recipe/