Greetings, fellow food enthusiasts! I’m Anne, the creator behind Beyond The Bayou Blog, and I’m thrilled to bring you a recipe that holds a special place in my heart: Pecan Pie Cupcakes.
These delightful treats blend the beloved flavors of pecan pie into portable cupcakes. With a moist cinnamon-infused cake base, a gooey pecan pie filling, and a creamy buttercream frosting, each bite is a symphony of sweetness.
Perfect for any occasion, from family gatherings to casual get-togethers, these cupcakes are sure to impress. Whether you’re a baking novice or a seasoned pro, you’ll find joy in creating and indulging in these irresistible Pecan Pie Cupcakes.
Let’s get started and bring a taste of classic Southern comfort to your dessert table!
Try More Cakes Recipe!
Pecan Pie Cupcakes Recipe
These cupcakes are made with soft brown sugar, a gooey pecan pie filling, and a velvety pecan pie buttercream on top! It will completely outshine your favorite Thanksgiving dessert and is ideal for fall!
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Calories: 914kcal
Servings: 14
Equipment
- Muffin Tin
- Spatula
- Oven
- Toothpick
Ingredients
For the Brown Sugar Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter room temperature
- 2 tbsp vegetable oil
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 3/4 cup milk
For the Pecan Pie Filling
- 1/2 cup plus 2 tbsp light brown sugar
- 1/2 cup dark corn syrup
- 1/4 cup unsalted butter cubed
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup toasted chopped pecans
For the Pecan Pie Buttercream
- 1 1/4 cups unsalted butter room temperature
- 5 cups powdered sugar
- 1/2 cup pecan pie filling
Instructions
- Preheat oven to 350°F (176°C) and line cupcake pan with liners.
- Mix flour, cinnamon, baking powder, and salt in a bowl, set aside.
- Beat butter, oil, sugars, and vanilla until fluffy (2-3 mins).
- Add eggs one at a time, mix until combined.
- Add half of dry ingredients, mix; then add milk, mix.
- Add remaining dry ingredients, mix until smooth.
- Fill liners 3/4 full, bake for 15-18 mins, cool on rack.
- Make filling: boil ingredients, set aside 1/2 cup, mix pecans, chill. Make frosting: beat butter, sugar, add filling, beat. Build cupcakes: core, fill, frost, sprinkle pecans. Enjoy!
Nutrition
Calories: 914kcal | Carbohydrates: 112g | Protein: 12g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 331mg | Potassium: 407mg | Fiber: 3g | Sugar: 86g | Vitamin A: 1048IU | Vitamin C: 0.1mg | Calcium: 144mg | Iron: 3mg
Some Tips to Keep in Mind!
- Cream It to Perfection: Whip up that butter and oil mix until you see it lighten up in color and texture. It’s like giving it a soft cloud-like hug. Just remember, two to three minutes on medium speed should do the trick. Don’t go overboard, though; nobody likes an over-creamed mixture.
- Don’t Overdo the Mix: Once you’ve added in all the dry ingredients, it’s time to stop the mixer. Think of it as folding in a cozy blanket; you want everything snug but not overly mixed. Overdoing it could leave your cupcakes feeling a bit deflated.
- Patience is a Virtue: Let those cupcakes cool their heels before you start coring them. It’s like giving them a little time to relax and settle into their perfect cupcake shape. If they’re still warm, they might crumble under the pressure.
- Master the Frosting: If your buttercream is feeling a bit stubborn and thick, don’t fret. Just add a splash of cream, little by little, until it reaches that dreamy consistency you’re after. It’s all about finesse, like coaxing a cat out from under the bed.
What to Serve with Pecan Pie Cupcakes?
