These Pecan Pie Cupcakes combine the classic flavors of pecan pie with a soft brown sugar cupcake. Each cupcake has a gooey pecan pie filling inside and is topped with creamy pecan pie buttercream frosting. They are easy to make and perfect for any time you want a sweet, nutty treat.
Why You’ll Love These Pecan Pie Cupcakes
You’ll love this recipe because it takes the beloved flavors of pecan pie and transforms them into a fun, approachable cupcake form that’s easier to serve and eat. The soft brown sugar cupcakes provide a warm, spiced backdrop with just a hint of cinnamon that complements the pecan pie filling perfectly. The filling itself is thick and sticky, with that deep caramel flavor you crave from a classic pecan pie, but it’s encased inside a light cake that keeps each bite balanced.
Plus, the pecan pie buttercream frosting is a real game-changer. It’s velvety smooth with just the right amount of sweetness and pecan pie flavor infused throughout. Piping it onto the cupcakes adds a beautiful finishing touch that looks as good as it tastes. These cupcakes are ideal for Thanksgiving, holiday parties, or anytime you want a dessert that feels indulgent without being overly complicated.
Ingredients You’ll Need for Pecan Pie Cupcakes
For the Brown Sugar Cupcakes, you’ll use:
- All-purpose flour: 1 1/2 cups (195g)
- Ground cinnamon: 1 1/2 teaspoons
- Baking powder: 1 1/2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter (room temperature): 6 tablespoons (84g)
- Vegetable oil: 2 tablespoons (30ml)
- Sugar: 1/2 cup (104g)
- Light brown sugar (packed): 1/2 cup (112g)
- Vanilla extract: 1 1/2 teaspoons
- Large eggs: 2
- Milk: 3/4 cup (180ml)
For the Pecan Pie Filling, gather:
- Light brown sugar: 1/2 cup plus 2 tablespoons (140g)
- Dark corn syrup: 1/2 cup (120ml)
- Unsalted butter (cubed): 1/4 cup (56g)
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Salt: 1/4 teaspoon
- Toasted chopped pecans: 1 cup (100g)
For the Pecan Pie Buttercream frosting, you’ll need:
- Unsalted butter (room temperature): 1 1/4 cups (280g)
- Powdered sugar: 5 cups (575g)
- Pecan pie filling (from above, chilled): 1/2 cup (120ml)
How to Make Pecan Pie Cupcakes
Start by preheating your oven to 350°F (176°C) and line a cupcake pan with liners to prepare for baking. In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt — this will give your cupcakes a gentle warmth and proper rise.
In a large mixing bowl, cream the butter, vegetable oil, sugar, brown sugar, and vanilla extract until the mixture is light and fluffy. This step is key for creating a tender crumb in your cupcakes, so don’t rush it. Add the eggs one at a time, beating well after each addition, ensuring everything combines smoothly. Scrape down the sides to incorporate all the ingredients evenly.
Next, add half of your dry ingredients to the wet mix and blend until mostly combined. Slowly pour in the milk while mixing to keep the batter smooth. It’s okay if it looks a little curdled at this point — that will come together once you add the rest of the dry ingredients. Add the remaining flour mixture and gently mix until the batter is smooth and well combined. Be careful not to overmix; overworking the batter can make your cupcakes dense.
Fill each cupcake liner about three-quarters full with batter. Bake in the oven for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Once done, remove the cupcakes and let them cool on a rack while you prepare the filling.
To make the pecan pie filling, combine all filling ingredients except the pecans in a saucepan over medium heat. Stir constantly and bring the mixture to a boil. Let it boil for 30 seconds, then remove it from the heat. Pour into a bowl, and take half a cup of this mixture and place it in the fridge to chill completely — this will be for your frosting later.
Add the toasted pecans to the remaining filling and stir well. Refrigerate this pecan pie filling until it thickens and cools.
For the buttercream frosting, beat the room temperature butter until smooth in a large bowl. Gradually add half the powdered sugar and beat until combined. Add the chilled pecan pie filling you set aside and mix until smooth. Add the remaining powdered sugar and continue beating until the frosting is creamy and easy to pipe. If it feels too thick, a small splash of cream can help.
To assemble, use a cupcake corer or knife to remove the center from each cooled cupcake. Discard the cores. Fill each cupcake with about one tablespoon of the pecan pie filling with pecans. Pipe the pecan pie buttercream on top of each cupcake in pretty swirls. For a final touch, sprinkle finely chopped pecans on top if you like for added texture and presentation.
How to Serve Your Pecan Pie Cupcakes
These cupcakes shine best at room temperature, allowing the flavors and textures to meld perfectly. You can serve them as a dessert at a cozy fall gathering, a holiday party, or anytime you crave something sweet and nutty. Pair them with a cup of coffee or tea to balance the sweetness.
If you want to make the experience even more special, serve the cupcakes with a small scoop of vanilla ice cream or a dollop of whipped cream on the side. They also make a great gift, wrapped individually in pretty boxes or cupcake carriers. The beautiful swirl of frosting topped with pecans always makes a stunning presentation that will impress your guests.
Expert Tips for Baking the Best Pecan Pie Cupcakes
Make sure to properly cream the butter and sugars at the start — this helps create the soft texture in your cupcakes. Don’t rush this step; it’s worth spending a few extra minutes.
When mixing your batter, add ingredients slowly and avoid overmixing to keep the cupcakes light and fluffy. Use room temperature ingredients for better incorporation.
To toast your pecans, spread them on a baking sheet and toast in the oven for 5 to 7 minutes at 350°F (176°C) until fragrant. This enhances their flavor and crunch.
Let your cupcakes cool completely before filling and frosting. This prevents the filling and buttercream from melting or sliding off.
The pecan pie filling needs to cool and thicken before using it in the frosting — chilling it properly is key to achieving that perfect buttercream texture.
If your frosting is too thick, add a small splash of cream or milk to make it easier to pipe.
How to Store Pecan Pie Cupcakes
To keep your cupcakes fresh, store them in an airtight container in the refrigerator. They are best enjoyed within 3 to 4 days. Before serving, let them come to room temperature so the buttercream softens and the flavors open up.
If you want to keep them longer, you can freeze the cupcakes. Place them on a baking sheet lined with parchment and freeze until the frosting hardens (about 2 hours). Wrap each cupcake individually in plastic wrap or foil, then store them in an airtight container or freezer bag. They will keep well in the freezer for up to 3 months. When ready to enjoy, thaw in the refrigerator and then bring to room temperature.
Variations to Try with Your Pecan Pie Cupcakes
You can easily adapt this recipe to suit your tastes or dietary needs. For a twist, try adding a pinch of nutmeg or ginger to the cupcake batter for extra warmth and spice. Substitute half the milk with buttermilk for a tangier flavor and even softer crumb.
If you want a crunchy surprise, fold some chopped pecans directly into the cupcake batter before baking.
To change up the filling, mix in some dried cranberries or raisins with the pecans for a fruity contrast.
For frosting options, you can replace half of the pecan pie filling in the buttercream with maple syrup or honey for a different sweetness profile. Or try a cream cheese frosting to add tang and richness.
If you’re looking for a dairy-free version, use plant-based butter and milk alternatives. You can also experiment with coconut sugar in place of brown sugar for a unique flavor.
Frequently Asked Questions About Pecan Pie Cupcakes
What makes these cupcakes different from regular pecan pie?
These cupcakes combine the soft, spiced cake base with a gooey pecan pie filling and pecan buttercream frosting. It’s a more portable, easy-to-serve version of pecan pie with all the classic flavors.
Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes a day or two in advance. Store them in the fridge once frosted to keep fresh. Bring them to room temperature before serving.
How do I toast pecans?
Toast pecans by spreading them on a baking sheet and heating in the oven at 350°F (176°C) for 5-7 minutes. This brings out their flavor and crunch.
Can I freeze these cupcakes?
Absolutely! Freeze them after chilling the frosting on the cupcakes. Wrap individually and store in an airtight container in the freezer for up to 3 months.
Can I substitute ingredients?
You can swap out ingredients like using plant-based butter and milk for dairy-free options or adjust spices to suit your preferences.
Pecan Pie Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour (195g)
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter (room temperature, 84g)
- 2 tablespoons vegetable oil (30ml)
- 1/2 cup sugar (104g)
- 1/2 cup light brown sugar (packed, 112g)
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup milk (180ml)
- 1/2 cup light brown sugar (140g, plus 2 tablespoons)
- 1/2 cup dark corn syrup (120ml)
- 1/4 cup unsalted butter (cubed, 56g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup toasted chopped pecans (100g)
- 1 1/4 cups unsalted butter (room temperature, 280g)
- 5 cups powdered sugar (575g)
- 1/2 cup pecan pie filling (from above, chilled, 120ml)
Instructions
- Preheat the oven to 350°F (176°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together flour, cinnamon, baking powder, and salt.
- In a large bowl, cream together butter, vegetable oil, sugar, brown sugar, and vanilla until light and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Mix in half of the dry ingredients, then pour in the milk while mixing. Add the remaining dry ingredients and mix until smooth.
- Fill each cupcake liner about three-quarters full. Bake for 15-18 minutes or until a toothpick comes out clean. Cool on a rack.
- For the pecan pie filling, combine all filling ingredients except pecans in a saucepan over medium heat. Stir and bring to a boil, then boil for 30 seconds. Remove from heat and chill half a cup for frosting.
- Add toasted pecans to the remaining filling and refrigerate until thickened.
- For the buttercream, beat room temperature butter until smooth, gradually add powdered sugar, then mix in chilled pecan pie filling.
- Add remaining powdered sugar and beat until creamy. If too thick, add a splash of cream.
- Remove the centers of cooled cupcakes and fill with pecan pie filling. Pipe buttercream on top and garnish with chopped pecans if desired.
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