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Home » Cakes

Published: Oct 28, 2022 by Mimi · Leave a Comment

Pecan Pie Cupcakes

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Get the amazing flavor of pecan pie in tender and pillowy cupcake form! Featuring a soft and airy brown sugar cupcake: these treats are filled with a crunchy and creamy homemade pecan pie inspired filling and topped with a fluffy brown sugar buttercream frosting.

frosted pecan pie cupcakes on serving platter (5)

This recipe goes out to anyone who doesn't like making homemade pie! Or maybe you just don't like pie (I can respect that but I don't understand it)...

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    These cupcakes make a rocking alternative to pecan pie at your Thanksgiving table! We've got a soft brown sugar cupcake base, filled with a pecan pie inspired filling, and topped off with a brown sugar buttercream frosting.

    pecan pie cupcakes filling ingredients
    pecan pie cupcake ingredients
    pecan pie cupcakes brown sugar frosting ingredients

    pecan pie cupcakes ingredients:

    There are three components to these cupcakes (the pecan pie filling, brown sugar cupcakes, and brown sugar frosting), but they use a lot of the same ingredients.

    To make these cupcakes, you will need:

    • milk
    • brown, granulated, and powdered sugar
    • cornstarch
    • salt
    • ground cinnamon
    • pecans
    • butter
    • vanilla extract
    • flour
    • baking powder + baking soda
    • eggs
    • sour cream

    frosted pecan pie cupcakes on serving platter (4)
    frosted pecan pie cupcakes on serving platter (1)

    how to make pecan pie cupcakes:

    Make the pecan pie filling:

    1. Measure out butter, vanilla, and pecans. You'll need to add these in while the pudding base is hot, so it just makes for an easier and more seamless prep to have them ready beforehand! Set aside to make the pudding base.
    2. Combine remaining pudding ingredients into a pot. Whisk to combine.
    3. Cook until the pudding mixture boils and thickens.

    pecan pie cupcakes filling ingredients combined in pot
    cooked pecan pie cupcakes filling pudding base in pot

    4. Add in your butter, vanilla, and pecans. Mix to combine.
    5. Transfer to a bowl, and cool to room temperature before using.

    cooked pecan pie cupcakes filling in pot (2)
    cooked pecan pie cupcakes filling in bowl

    Make the brown sugar cupcakes:

    1. Whisk together dry ingredients. Set aside.
    2. Cream together butter and sugars.

    pecan pie cupcakes dry ingredients in bowl
    pecan pie cupcakes butter and sugars creamed together in bowl

    3. Whisk in eggs, one at a time.
    4. Whisk in vanilla.

    pecan pie cupcakes eggs and vanilla whisked into butter mixture
    pecan pie cupcakes sour cream whisked into butter mixture

    5. Mix dry ingredients & sour cream into wet ingredients.
    6. Portion batter into cupcake tin & bake.

    pecan pie cupcakes batter in bowl
    pecan pie cupcakes batter portioned into cupcake tin

    7. Cool for 10 minutes in the tin, then on a wire rack until room temperature.

    baked pecan pie cupcakes in cupcake tin
    baked pecan pie cupcakes on wire rack

    Make the brown sugar frosting:

    1. Cream together butter, brown sugar, and salt.
    2. Mix in powdered sugar.

    pecan pie cupcakes brown sugar frosting butter and brown sugar creamed together in bowl
    pecan pie cupcakes brown sugar frosting powdered sugar mixed into butter mixture

    3. Whip until light and airy.
    4. Whisk in vanilla and milk. If the frosting is too thick, gradually whisk in more milk, 1 tablespoon at a time, until it reaches a smooth, pipe-able consistency.

    pecan pie cupcakes brown sugar frosting in bowl (1)
    pecan pie cupcakes brown sugar frosting in bowl (2)

    Assembly!

    1. Core cupcake centers, stopping before you reach the bottom.

    pecan pie cupcakes on wire rack with pecan filling in separate bowl and frosting in piping bag
    pecan pie cupcakes on wire rack with centers hollowed out

    2. Spoon in pecan pie filling.

    pecan pie cupcakes on wire rack with spoon pouring pecan filling into hollowed center
    pecan pie cupcakes on wire rack filled with pecan pudding

    3. Top with frosting! Sprinkle over some more chopped pecans for decoration if you'd like!

    Enjoy!

    frosted pecan pie cupcakes on wire rack
    frostedpecan pie cupcakes on serving platter (6)

    pecan pie cupcake storage:

    Keep your cupcakes covered with plastic wrap or an airtight lid and keep stored in the fridge. These cupcakes will keep for about 5 days. They're best enjoyed at room temperature, so I would recommend letting them sit out for 30 minutes before serving!

    pecan pie cupcake with bite missing on serving platter

    Check out these other recipes!

    • Apple Crumb Muffins
    • Classic Apple Pie
    • Baked Carrot Donuts
    • Pear Upside Down Cake
    • Snowball Cookies
    • Mini Pumpkin Cookies


    frosted pecan pie cupcakes on serving platter (4)

    Pecan Pie Cupcakes

    Get the amazing flavor of pecan pie in tender and pillowy cupcake form! Featuring a soft and airy brown sugar cupcake: these treats are filled with a crunchy and creamy homemade pecan pie inspired filling and topped with a fluffy brown sugar buttercream frosting.
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    Print Pin Rate
    Prep Time: 35 minutes
    Cook Time: 10 minutes
    Bake Time: 15 minutes
    Total Time: 3 hours 10 minutes
    Servings: 12 cupcakes

    Ingredients

    For the pecan pie pudding filling:

    • 2 tablespoons (30g) unsalted butter
    • 1 teaspoon pure vanilla extract
    • ¾ cup (100g) chopped pecans
    • ¾ cup (180mL) milk
    • ½ cup (100g) packed brown sugar, light or dark
    • 2 tablespoons cornstarch
    • ¼ teaspoon salt
    • ½ teaspoon ground cinnamon

    For the brown sugar cupcakes:

    • 1 & ½ cups (180g) all-purpose flour, spoon and leveled
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 6 tablespoons (90g) unsalted butter, softened to room temperature
    • ½ cup (100g) packed brown sugar, light or dark
    • ⅓ cup (67g) granulated sugar
    • 2 large eggs, at room temperature
    • 1 teaspoon pure vanilla extract
    • ¾ cup (180g) sour cream

    For the brown sugar buttercream frosting:

    • 1 cup (2 sticks / 225g) unsalted butter, softened to room temperature
    • ½ cup (100g) packed brown sugar, light or dark
    • ½ teaspoon salt
    • 4 cups (520g) powdered sugar, sifted
    • 1 teaspoon pure vanilla extract
    • 3 to 4 tablespoons milk

    Instructions

    • Make the pecan pie pudding filling: Measure out your butter, vanilla, and pecans before you start to make the pudding so they're ready. Set aside.
    • In a medium saucepot, combine milk, brown sugar, cornstarch, salt, and cinnamon. Whisk together until everything is well dissolved and the mixture is clump free (undissolved sugar at the bottom is fine!)
    • Place your pot onto a stove burner set to medium heat. Cook, whisking constantly, until the mixture boils and thickens enough to coat the back of a spoon.
    • Take the pot off the heat, and while it's still hot, add in your butter, vanilla, and pecans. Mix together until the butter is melted and all the ingredients are well combined.
    • Transfer the pudding to a medium bowl, and cover with plastic wrap. When covering the pudding, press the plastic wrap onto the surface of the pudding to help prevent a skin from forming. Set aside at room temperature until the pudding is fully cooled.
    • Preheat your oven to 350°F. Line a 12 count cupcake tin with paper liners and set aside.
    • Make the brown sugar cupcakes: In a medium bowl, add in flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine, and set aside to prep the wet ingredients.
    • In a large bowl, combine butter, and brown and granulated sugars. Using an electric mixer fitted with the beater attachment, or a whisk by hand, cream together the butter and sugars until well combined and you no longer see any dry sugar granules. This will take about 1 minute with the mixer set to medium speed or 2 minutes by hand.
    • Whisk eggs into the butter / sugar mixture one at a time, mixing well after each addition. Mix in your vanilla.
    • Alternate mixing in the dry ingredients and sour cream to the wet ingredients. Start by mixing in half of dry ingredients, followed by all of the sour cream. Add in the remaining half of the dry ingredients. Mix together until just combined and you no longer see any dry streaks of flour. A few clumps are fine. Take care not to over mix!
    • Portion the cupcake batter into your cupcake cups, filling each cup no more than ⅔ of the way full. Bake the cupcakes in the center of your preheated 350°F oven for 15 to 20 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
    • Cool the cupcakes for about 10 minutes in the tin, then transfer onto a wire rack and set aside to cool completely to room temperature before filling and frosting.
    • Make the brown sugar buttercream frosting: In a large bowl, combine butter, brown sugar, and salt. Using an electric mixer fitted with the beater attachment, cream together on medium-high speed until well combined and light in color (about 2 to 3 minutes).
    • Mix in your powdered sugar in 2 additions. Mix on low speed until the powdered sugar is dissolved before adding the second addition. Mix on low speed again to dissolve the sugar, then turn the speed up to medium-high and whip for another 2 minutes, or until fluffy and airy.
    • Add in your vanilla and 3 tablespoons of milk, and whip to combine. If the frosting is too thick, gradually mix in more milk, 1 tablespoon at a time, until it reaches a pipe-able consistency.
    • Fill & frost! Core the centers of the cooled cupcakes with a cutout that's about ¾" / 2cm / 18mm large. I find it's easiest to do this with the bottom of a piping tip, a pairing knife, or a ½ teaspoon sized measuring spoon. Take care not to cut through to the bottom of the cupcake, otherwise the filling may spill out.
    • Spoon some of the pecan filling into the hollow centers of the cupcakes until full, then pipe some frosting on top to cover. Serve!

    Video

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    Enjoy!


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    Hi, I'm Mimi! I'm a former finance professional, turned full-time food blogger, photographer, and recipe creator. Welcome to my little corner of the internet!

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