Easy Pecan Pie Cupcakes

Why You’ll Love This Recipe

I like this recipe because it layers flavors and textures beautifully. The brown sugar cupcakes are light and pillowy, the pecan pie filling adds crunch and creaminess, and the buttercream frosting ties everything together with sweetness and spice. I also love that they look bakery-worthy but are surprisingly simple to make at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 (at room temperature)

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

Directions

1. For the filling, I whisk together milk, brown sugar, cornstarch, salt, and cinnamon in a saucepan until smooth. I cook over medium heat, whisking, until thickened, then stir in butter, vanilla, and pecans. I let it cool completely.

2. For the cupcakes, I preheat my oven to 350°F and line a cupcake tin with paper liners. I whisk together the flour, baking powder, baking soda, cinnamon, and salt in one bowl.

3. In another bowl, I cream butter with both sugars until fluffy. I add eggs one at a time, then vanilla. I alternate adding the dry ingredients and sour cream, mixing until just combined.

4. I divide the batter into the liners, filling ⅔ full, and bake for 15–20 minutes until a toothpick comes out clean. I cool completely before filling.

5. For the frosting, I beat butter, brown sugar, and salt until fluffy. I add powdered sugar in two additions, then whip in vanilla and milk until smooth and pipeable.

6. To assemble, I core each cupcake, spoon in the pecan filling, and pipe the frosting on top.

Servings and Timing

This recipe makes 12 cupcakes. It takes about 30 minutes to prepare, 20 minutes to bake, and 2½ hours to cool and assemble, plus chilling time. The total time is about 3 hours and 10 minutes.

Variations

Sometimes I drizzle caramel sauce over the frosting for extra decadence. I also like swapping cinnamon for nutmeg or cardamom in the cupcakes for a spiced twist. For a boozy version, I stir a splash of bourbon into the filling. If I want extra crunch, I sprinkle chopped pecans on top of the frosting.

Storage/Reheating

I store the cupcakes in an airtight container in the refrigerator for up to 4 days. I let them sit at room temperature for 20 minutes before serving so the frosting softens. These cupcakes also freeze well without frosting—I wrap them tightly and freeze for up to 2 months, then thaw and decorate when ready.

FAQs

Can I make the cupcakes ahead of time?

Yes, I bake them a day before and store them unfrosted, then fill and frost before serving.

Do I need to toast the pecans first?

I like toasting them lightly to enhance their flavor, but it’s optional.

Can I use store-bought frosting?

Yes, but I prefer the homemade brown sugar buttercream for its unique flavor.

Can I make mini cupcakes with this recipe?

Yes, I bake them in mini liners for 10–12 minutes.

How do I prevent overmixing the batter?

I mix only until the flour disappears to keep the cupcakes light and fluffy.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well as a substitute.

How do I fill the cupcakes neatly?

I use the back of a piping tip or a small spoon to core the center, then spoon in the filling.

Can I freeze the filled cupcakes?

I recommend freezing unfrosted cupcakes. The filling can change texture when frozen.

How do I know when the cupcakes are baked through?

A toothpick should come out clean from the center, and the tops should spring back lightly when pressed.

Can I make this without cinnamon?

Yes, but I love how the cinnamon enhances the pecan pie flavor.

Conclusion

Pecan Pie Cupcakes are one of my go-to desserts when I want something that feels festive and indulgent. I love how the fluffy cupcakes, creamy pecan filling, and smooth buttercream come together for a treat that’s as impressive as it is delicious. Whether for Thanksgiving, a holiday party, or just because, these cupcakes are always a hit.