Name: Pecan Pie Cupcakes: An Incredible Ultimate Recipe
Prep time: 15 min
Cook time: PT-485664H9M36S
Total time: 35 min
Cuisine: American
Ingredients: Cooking spray; 1 cup brown sugar; 1 cup chopped pecans; ½ cup all-purpose flour; 2 eggs; ½ cup butter, melted; 1 teaspoon vanilla extract (or to taste)

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Why You’ll Love This Recipe

Classic pecan pie flavors in a convenient cupcake form
Quick and easy to prepare, ready in just over half an hour
Buttery, sweet, and nutty with a tender crumb
Perfect for parties, potlucks, or dessert anytime
Minimal ingredients with straightforward steps

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooking spray
1 cup brown sugar
1 cup chopped pecans
½ cup all-purpose flour
2 eggs
½ cup butter, melted
1 teaspoon vanilla extract (or to taste)

Directions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners and coat liners with cooking spray.
In a large bowl, combine brown sugar, chopped pecans, and flour. Make a well in the center.
In another large bowl, beat eggs with an electric mixer until foamy (3 to 5 minutes).
Fold melted butter and vanilla extract into the eggs.
Pour the egg mixture into the center of the brown sugar mixture. Stir until the batter is well mixed.
Spoon batter into the muffin tin, filling each cup about two-thirds full.
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Servings and Timing

Servings: 9 cupcakes
Preparation Time: 15 minutes
Baking Time: 20 minutes
Total Time: 35 minutes

Variations

Add a pinch of cinnamon or nutmeg for warm spice notes.
Top with a dollop of whipped cream or cream cheese frosting.
Drizzle with caramel sauce for extra indulgence.
Substitute pecans with walnuts or mixed nuts.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerate for longer freshness up to 5 days.
Warm briefly before serving for a fresh-baked feel.

FAQs

Can I use roasted pecans?

Yes, roasted pecans add a deeper flavor but are optional.

Can I make mini cupcakes?

Yes, reduce baking time to 12-15 minutes.

Are these gluten-free?

No, but you can substitute flour with a gluten-free blend.

Can I prepare the batter ahead?

Yes, store in the refrigerator for up to 24 hours before baking.

Can I freeze these cupcakes?

Freeze cooled cupcakes in airtight containers for up to 3 months.

What frosting pairs well?

Cream cheese or caramel frosting complements these cupcakes nicely.

How do I prevent cupcakes from sticking?

Use good-quality liners and coat with cooking spray as instructed.

Can I add chocolate chips?

Yes, a handful of chocolate chips would be a tasty addition.

Can I reduce sugar?

You can reduce brown sugar slightly but it may alter texture and sweetness.

Are these suitable for kids?

Yes, the sweet, nutty flavor is kid-friendly.

Conclusion

Pecan Pie Cupcakes bring the buttery, nutty delight of pecan pie into a quick, easy-to-make cupcake form. With simple ingredients and minimal effort, you can enjoy these luscious treats anytime you want a comforting and classic dessert with a twist.

Pecan Pie Cupcakes: An Incredible Ultimate Recipe

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Buttery, sweet Pecan Pie Cupcakes capturing the classic pecan pie flavors in a convenient cupcake form. Quick and easy to prepare, perfect for parties or anytime dessert.

Author: Amy
Prep Time: 15 minutes
Cook Time: undefined
Total Time: 35 minutes
Yield: 9 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Cooking spray

1 cup brown sugar

1 cup chopped pecans

½ cup all-purpose flour

2 eggs

½ cup butter, melted

1 teaspoon vanilla extract (or to taste)

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners and coat liners with cooking spray.
In a large bowl, combine brown sugar, chopped pecans, and flour. Make a well in the center.
In another large bowl, beat eggs with an electric mixer until foamy (3 to 5 minutes).
Fold melted butter and vanilla extract into the eggs.
Pour the egg mixture into the center of the brown sugar mixture. Stir until the batter is well mixed.
Spoon batter into the muffin tin, filling each cup about two-thirds full.
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.