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Pecan Pie Cupcakes Recipe

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3.9 from 38 reviews

  • Author: Sophia
  • Total Time: 45 minutes
  • Yield: 12 cupcakes

Description

These Pecan Pie Cupcakes combine the classic flavors of pecan pie into a delightfully tender and airy brown sugar cupcake. Each cupcake is filled with a luscious pecan pie-inspired pudding filling made from creamy custard and crunchy pecans, then topped with a fluffy, sweet brown sugar buttercream frosting. Perfect for holiday gatherings or anytime you crave a nostalgic dessert with a twist.

Ingredients

Pecan Pie Pudding Filling

  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon pure vanilla extract
  • ¾ cup (100g) chopped pecans
  • ¾ cup (180mL) milk
  • ½ cup (100g) packed brown sugar (light or dark)
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon

Brown Sugar Cupcakes

  • 1 & ½ cups (180g) all-purpose flour (spoon and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons (90g) unsalted butter (softened to room temperature)
  • ½ cup (100g) packed brown sugar (light or dark)
  • ⅓ cup (67g) granulated sugar
  • 2 large eggs (at room temperature)
  • 1 teaspoon pure vanilla extract
  • ¾ cup (180g) sour cream (at room temperature)

Brown Sugar Buttercream Frosting

  • 1 cup (2 sticks / 225g) unsalted butter (softened to room temperature)
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ teaspoon salt
  • 4 cups (520g) powdered sugar (sifted)
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons milk

Instructions

  1. Make the pecan pie pudding filling: Measure out butter, vanilla, and pecans; set aside. In a medium saucepot, whisk together milk, brown sugar, cornstarch, salt, and cinnamon until smooth. Place over medium heat and cook, whisking constantly, until the mixture boils and thickens to coat the back of a spoon. Remove from heat, stir in butter, vanilla, and pecans until combined and butter melts. Transfer to a bowl, cover surface with plastic wrap to prevent skin, and cool at room temperature.
  2. Preheat oven and prepare cupcake tin: Set oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners.
  3. Make the brown sugar cupcakes dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.
  4. Cream butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar together using an electric mixer or whisk until no granules remain and mixture is smooth, about 1 minute with mixer or 2 minutes by hand.
  5. Add eggs and vanilla: Mix in eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Combine wet and dry ingredients: Alternately add half of the dry ingredients and all the sour cream to the wet mixture, then add the remaining dry ingredients. Mix just until combined without overmixing; some lumps are okay.
  7. Fill cupcake liners and bake: Spoon batter into cupcake liners, filling each about two-thirds full. Bake in preheated oven for 15 to 20 minutes, or until a skewer inserted in the center comes out clean.
  8. Cool cupcakes: Let cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely to room temperature before filling and frosting.
  9. Make the brown sugar buttercream frosting: In a large bowl, beat softened butter, brown sugar, and salt on medium-high speed until light and fluffy, about 2 to 3 minutes. Add powdered sugar in two additions, mixing on low speed until incorporated before adding more. Increase speed to medium-high and beat for another 2 minutes until fluffy and airy. Mix in vanilla and 3 tablespoons milk. If too thick, add more milk 1 tablespoon at a time until pipe-able consistency.
  10. Fill and frost cupcakes: Core each cooled cupcake with a ¾ inch (2 cm) cutter or spoon, taking care not to cut through bottom. Fill cavities with pecan pie pudding filling. Pipe or spread brown sugar buttercream frosting on top to cover the filling. Serve immediately or chill briefly before serving.

Notes

  • Use room temperature ingredients for best mixing results and texture.
  • Press plastic wrap directly onto pudding surface to avoid skin formation.
  • Do not overmix cupcake batter to maintain a tender crumb.
  • Ensure cupcakes are fully cooled before filling and frosting to prevent melting.
  • Store filled and frosted cupcakes in an airtight container in the refrigerator for up to 2 days.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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