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