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Pecan Pie Cupcakes topped with whipped cream frosting and toasted pecans on a wooden serving board
John

Pecan Pie Cupcakes

These Pecan Pie Cupcakes bring all the warm, nutty sweetness of classic pecan pie into moist, tender cupcakes. With buttery brown sugar batter and a gooey pecan filling, each bite tastes like the holidays in cupcake form.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Southern American
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk room temperature
For the Pecan Filling
  • 1/3 cup brown sugar
  • 1/4 cup light corn syrup
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 3/4 cup chopped pecans toasted
For the Frosting (Optional)
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 2 tbsp milk or cream to thin consistency

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In another large bowl, beat the butter and brown sugar until creamy. Add eggs and vanilla, and mix until combined.
  4. Gradually mix in the dry ingredients, alternating with milk, until a smooth batter forms.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20–25 minutes or until a toothpick inserted comes out clean. Cool completely.
  6. Meanwhile, make the pecan filling: In a small saucepan, combine brown sugar, corn syrup, and butter. Cook over medium heat until thickened, about 4 minutes. Remove from heat, stir in vanilla and pecans, and let cool slightly.
  7. Cut a small hole in the center of each cupcake and spoon in the pecan filling.
  8. For frosting (optional): Beat butter until creamy. Add powdered sugar, vanilla, and milk, and whip until fluffy. Pipe onto cooled cupcakes and top with extra pecans if desired.

Notes

For best results, toast the pecans before using for deeper flavor. These cupcakes can be stored at room temperature for up to 2 days or refrigerated for 5 days.
Nutrition Information
Calories: 385 kcal
 Total Fat: 22g
 Saturated Fat: 11g
 Trans Fat: 0g
 Cholesterol: 95mg
 Sodium: 180mg
 Total Carbohydrates: 44g
 Dietary Fiber: 1g
 Sugars: 32g
 Protein: 4g
 Vitamin A: 12% DV