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A frosted cupcake topped with chopped pecans on a blue and white checkered cloth.

Pecan Pie Cupcakes Recipe

Pecan Pie Cupcakes Recipe that’s packed with gooey, nutty, buttery flavor – a must-try treat!

Course desserts
Cuisine American
Keyword pecan pie cupcakes, pecan pie cupcakes recipe
Prep Time 10 minutes
Cook Time 22 minutes
Additional Time 10 minutes
Total Time 42 minutes
Servings 24
Author Momma Lew

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 Frosting

  • 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 cupcakes and garnishing with leftover pecan filling.

Recipe Notes

Keep them in an airtight container in the fridge for up to 3-4 days. They taste best if you let them sit at room temperature for about 30 minutes before eating.