These gooey Pecan Pie Cupcakes are an amazing fall treat that’ll have you asking for more! They’re topped with a sweet brown sugar buttercream frosting. And on the inside, they’ve got your favorite pecan pie filling! 

Pecan pies are a holiday favorite, but sometimes you just need something smaller. These cupcakes have all of the flavors of pecan pie and are the perfect way to get your pie fix without overwhelming yourself with too much of it! 

Think of a traditional pecan pie recipe. What’s the one thing that pulls it all together? The gooey, sticky filling that oozes out when you take a bite into the crust. Now imagine this same pie in cupcake form and topped with brown sugar frosting. The result will be the best cupcakes you probably had in a very long time.

It may sound like a dream come true this holiday season, but we assure you it is not only possible, but also delicious! 

On top of being mouthwateringly tantalizing to look at, these easy pecan pie cupcakes are ready in less than 30 minutes for any last minute holiday dessert needs. 

So if you’re looking for something new to try this time of year, these cupcakes will be the talk of your thanksgiving dinner table. 

How to Make this Pecan Pie Cupcake Recipe

Cupcake Ingredients

• ¾ cup all purpose flour
• ¾ cup cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup sugar
• ¾ cup butter
• 3 eggs
• ½ cup sour cream or greek yogurt
• ½ tsp vanilla

Pecan Pie Filling

• ¼ cup sugar
• ¼ cup light 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 extract

Brown Sugar Buttercream

• ¾ cup butter, softened
• ½ cup brown sugar
• 4 cups powdered sugar
• 1 tsp vanilla
• 1 tbps milk or heavy cream

Equipment Needed

• Electric Mixer or Hand Mixer
• Cupcake Tins & Cupcake Liners
• Cooling Rack

Make Your Cupcakes

Start by preheating your oven to 350 degrees and line a muffin tin with paper liners. 

In a large mixing bowl or bowl of a stand mixer, whisk together flour, cocoa, baking powder, and salt on medium speed. Set aside.

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

Be sure to scrape down the sides of the bowl.

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

Add the remaining flour mixture and mix again.

Pour batter into muffin cups, ¾ full. Bake 20-22 minutes, until the cupcakes are cooked through and golden brown.

Cool on a wire rack.

Make your Pecan Pie Filling:

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

In a medium saucepan, whisk together sugar, brown sugar, and cornstarch over medium-high heat.

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

Cook over medium heat, stirring frequently, until the brown sugar 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.

Assemble the Cupcakes

Once your cupcakes and your pecan pie filling have cooked and cooled, cut a small circle out of the center of each cupcake using a melon baller or spoon.

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.

With a piping bag, frost the top of each cupcake with the brown sugar buttercream.

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

Some variations on this recipe

Use cream cheese frosting or butter pecan frosting

Add a few tablespoons bourbon to make a bourbon pecan pie filling

Give them a try for the Fall season and let us know what you think!

*This recipe contains affiliate links.

Continue to Content

Pecan Pie Cupcakes Recipe

Yield: 24

Prep Time: 10 minutes

Cook Time: 22 minutes

Additional Time: 10 minutes

Total Time: 42 minutes

These gooey Pecan Pie Cupcakes are an amazing fall treat that'll have you asking for more! They're topped with a sweet brown sugar buttercream frosting. And on the inside, they've got your favorite pecan pie filling! 

Print

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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