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Pecan Pie Cupcakes

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Pecan Pie Cupcakes combine the flavors of classic pecan pie with soft brown sugar cupcakes, a creamy pecan filling, and rich brown sugar buttercream. They’re festive, indulgent, and perfect for holidays, parties, or any time you want an impressive dessert.

Ingredients

  • Pecan Pie Filling:
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (100g) chopped pecans
  • 3/4 cup (180mL) milk
  • 1/2 cup (100g) packed brown sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Cupcakes:
  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons (90g) unsalted butter, softened
  • 1/2 cup (100g) packed brown sugar
  • 1/3 cup (67g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (180g) sour cream, room temperature
  • Brown Sugar Buttercream:
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) packed brown sugar
  • 1/2 teaspoon salt
  • 4 cups (520g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 3–4 tablespoons milk

Instructions

  1. Prepare filling: In a saucepan, whisk milk, brown sugar, cornstarch, salt, and cinnamon until smooth. Cook over medium heat, whisking until thickened. Remove from heat and stir in butter, vanilla, and pecans. Cool completely.
  2. Make cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with 12 liners. In one bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. In another bowl, cream butter and both sugars until fluffy. Beat in eggs one at a time, then vanilla. Add dry ingredients alternately with sour cream, mixing until just combined.
  3. Divide batter among liners, filling 2/3 full. Bake 15–20 minutes, until a toothpick comes out clean. Cool completely.
  4. Buttercream: Beat butter, brown sugar, and salt until fluffy. Add powdered sugar in two parts, then beat in vanilla and milk until smooth and pipeable.
  5. Assemble: Core each cupcake. Spoon in pecan filling. Pipe frosting on top. Garnish with extra pecans if desired.

Notes

  • Drizzle caramel sauce over frosting for extra decadence.
  • Toast pecans lightly to enhance flavor.
  • Add bourbon to the filling for a boozy variation.
  • Use Greek yogurt in place of sour cream if preferred.
  • Store unfrosted cupcakes in freezer for up to 2 months; frost before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/easy-pecan-pie-cupcakes/