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!
Overview: How To Make Pecan Pie Cupcakes?
These Pecan Pie Cupcakes are a delightful twist on the classic dessert, combining the comforting flavors of pecan pie with the irresistible charm of cupcakes. With a preparation time of just one hour and a total cooking time of 25 minutes, these treats are perfect for any occasion, especially those cozy autumn gatherings or festive Thanksgiving feasts.
The magic starts with the soft and moist brown sugar cupcakes, infused with hints of cinnamon and vanilla. Creaming together butter, oil, sugars, and vanilla until light and fluffy is key, ensuring a rich and velvety texture. Adding eggs, flour, and milk in careful increments results in a perfectly balanced batter, ready to be baked to golden perfection.
While the cupcakes cool, it’s time to whip up the gooey pecan pie filling. Combining brown sugar, dark corn syrup, butter, eggs, vanilla, and a dash of salt in a saucepan, you’ll create a luscious filling that’s as indulgent as it is delicious. Stirring in toasted chopped pecans adds a delightful crunch, transforming each bite into a symphony of flavors.
The final touch is the pecan pie buttercream, a heavenly topping that takes these cupcakes to the next level. Creaming together butter, powdered sugar, and a portion of the pecan pie filling yields a smooth and creamy frosting that’s simply irresistible. Once the cupcakes are filled with pecan pie filling and generously adorned with buttercream, they’re ready to steal the show at any dessert table. Optional garnishes, like finely chopped pecans, add a touch of elegance and extra crunch.
In just over an hour, you’ll have created a batch of Pecan Pie Cupcakes that are sure to wow your friends and family. With their perfect balance of flavors and textures, these cupcakes are guaranteed to become a favorite fall treat that will leave everyone craving more.
Try More Cakes Recipe!
Pecan Pie Cupcakes Recipe
Equipment
- Muffin Tin
- Mixing Bowl
- Measuring Cups
- Whisk
- 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
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?
Storage and Make-Ahead Tips!
Storage:
- Keep cupcakes in an airtight container in the fridge.
- Best enjoyed within 3-4 days.
- Bring to room temperature before serving.
Freezing:
- Flash-freeze cupcakes on a parchment-lined baking sheet for about 2 hours.
- Wrap each frozen cupcake in clear wrap or foil.
- Store wrapped cupcakes in an airtight container in the freezer for up to 3 months.
- Thaw in the fridge and bring to room temperature before serving.