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Pecan Pie Cupcakes

Pecan Pie Cupcakes

How about a different take on the traditional Pecan Pie this fall? Like these delicious Pecan Pie Cupcakes! They’re a delicious traditional cupcake with a pecan pie filling, topping with brown sugar buttercream frosting! 

While these cupcakes taste like the traditional pecan pie, the brown sugar frosting adds a new twist and is the perfect flavor for the fall. You’ll love these cupcakes the entire fall season. They’ll be delicious at your thanksgiving dessert table! pecan pie cupcake gingham tablecloth

 

If you are the kind of person who doesn’t like pumpkin, I would give this Pecan Pie Cupcake recipe a try.  

We absolutely love the pecan topping to these cupcakes. It’s just like the flavor you’d get with a traditional pecan pie! And the cupcakes? They’re moist and perfect and so special with the surprise of the pecan pie filling! 

How to make these Pecan Pie Cupcakes:

Be sure to scroll down for the full printable recipe!

You will need: 

  • flour
  • cocoa
  • baking powder
  • salt
  • sugar
  • butter
  • sour cream
  • vanilla
  • sugar
  • brown sugar
  • cornstarch
  • light corn syrup
  • chopped pecans
  • powdered sugar
  •  milk
  •  eggs

pecan pie cupcake gingham tablecloth

Start by preheating your oven to 350 degrees and line your cupcake tin with liners. 

Now let’s make your cupcakes. In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.

In another bowl, cream butter and sugar together, until fluffy. Add eggs, beating well between each addition, then mix in vanilla. 

Add half of the dry ingredients to the wet, and mix until combined. Mix in sour cream.

Add the remaining dry ingredients and mix again.

Fill the cupcake liners ¾ full. Bake 20-22 minutes, until the cupcakes are cooked through.

Make your Pecan Pie Filling:

While your cupcakes are baking, make your pecan pie filling. 

In a saucepan, whisk together sugar, brown sugar, and cornstarch. 

Stir in corn syrup, melted butter, salt, and beaten eggs.

Cook over medium heat, stirring frequently, until mixture begins to boil.

Remove from the heat and stir in chopped pecans and vanilla.

Set this mixture aside to cool to room temperature. It will thicken some as it cools. 

Make your brown sugar buttercream icing:

In a large bowl, cream together butter and sugar until fluffy. 

Add vanilla, and mix. Add powdered sugar slowly, mixing with each addition.

Then, add milk, if needed, to reach the proper consistency for your frosting.

Store your frosting in the refrigerator while you finish your cupcakes.

Once your cupcakes and your pecan pie filling have cooked and cooled, cut a small circle out of the middle of your cupcakes.

Add 1-2 tbsp of the pecan pie filling to each cupcake, pushing it into the space in your cupcake and then spreading it evenly over the top of the cupcake.

Finish my frosting with the brown sugar buttercream.

Top with your choice of chocolate sauce, pecan halves, chopped pecans, or maybe even my caramelized pecan recipe?

pecan pie cupcake gingham tablecloth

Need more cupcake inspiration? Check out these easy cupcake recipes!

Pecan Pie Cupcakes Recipe

Pecan Pie Cupcakes Recipe

Yield: 24
Prep Time: 10 minutes
Cook Time: 22 minutes
Additional Time: 10 minutes
Total Time: 42 minutes
How about a different take on the traditional Pecan Pie this fall? Like these delicious Pecan Pie Cupcakes! They're a delicious traditional cupcake with a pecan pie filling, topping with brown sugar buttercream frosting! 

Ingredients

  • Cupcakes-
  • ¾ cup flour
  • ¾ cup cocoa
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup sugar
  • ¾ cup butter
  • 3 eggs
  • ½ cup sour cream
  • ½ tsp vanilla
  • Pecan Pie Filling-
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 2 tbsp cornstarch
  • ¾ cup light corn syrup
  • 4 tbsp butter, melted
  • ½ tsp salt
  • 2 eggs, beaten
  • 1 cup chopped pecans
  • 1 tsp vanilla
  • Brown Sugar Buttercream-
  • ¾ cup butter, softened
  • ½ cup brown sugar
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 tbps milk

Instructions

    1. Start by preheating your oven to 350 degrees.
    2. Make your cupcakes. In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
    3. In another bowl, cream butter and sugar together, until fluffy. Add eggs, beating well between each addition, then mix in vanilla. 
    4. Add half of the dry ingredients to the wet, and mix until combined. Mix in sour cream.
    5. Add the remaining dry ingredients and mix again
    6. Line a muffin tin with cupcake liners, and fill the liners ¾ full.
    7. Bake 20-22 minutes, until the cupcakes are cooked throug
    8. While your cupcakes are baking, make your pecan pie filling. 
    9. In a saucepan, whisk together sugar, brown sugar, and cornstarch. 
    10. Stir in corn syrup, melted butter, salt, and beaten eggs.
    11. Cook over medium heat, stirring frequently, until mixture begins to boil.
    12. Remove from the heat and stir in chopped pecans and vanilla. Set this mixture aside to cool to room temperature. It will thicken some as it cools. 
    13. Make your brown sugar buttercream icing. In a large bowl, cream together butter and sugar until fluffy.
    14. Add vanilla, and mix.
    15. Add powdered sugar slowly, mixing with each addition.
    16. Then, add milk, if needed, to reach the proper consistency for your frosting.
    17. Store this in the refrigerator while you finish your cupcakes.
    18. Once your cupcakes and your pecan pie filling have cooked and cooled, cut a small circle out of the middle of your cupcakes.
    19. Add 1-2 tbsp of the pecan pie filling to each cupcake, pushing it into the space in your cupcake and then spreading it evenly over the top of the cupcake.
    20. Finish by frosting your Pecan Pie Cupcakes with the brown sugar buttercream.

Notes

Top with your choice of chocolate sauce, pecan halves, chopped pecans, etc.

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