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pecan pie cupcakes

Pecan Pie Cupcakes

Delicious cupcakes that combine the classic flavors of pecan pie with a soft brown sugar base and creamy buttercream frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 400 kcal

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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Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Bring to room temperature before serving.
Keyword Cupcakes, Pecan Pie, Sweet Treats