These cupcakes bring everything you love about pecan pie into a soft, buttery cupcake: a gooey pecan filling tucked inside and a fluffy brown sugar frosting on top. They’re sweet, nutty, and perfect when you want a pie-like dessert without slicing and serving a whole pie.

Why You’ll Love This Recipe

Pecan pie flavor without the fuss of rolling crust
A surprise filling in the center makes every bite exciting
Brown sugar frosting adds a rich, caramel-like finish
Great make-ahead dessert for gatherings and holidays
Easy to scale up for parties or bake sales

Ingredients

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

For the pecan pie filling:

2 tablespoons (28 g) unsalted butter
1/3 cup (80 ml) light corn syrup
1/4 cup (50 g) packed brown sugar
1 tablespoon (8 g) cornstarch
1/4 teaspoon fine salt
1 large egg, lightly beaten
1/2 cup (60 g) pecans, toasted and finely chopped
1/2 teaspoon vanilla extract

For the cupcakes:

1 1/4 cups (155 g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup (113 g) unsalted butter, melted and slightly cooled
1/2 cup (100 g) packed brown sugar
1/4 cup (50 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
5 oz (150 ml) buttermilk, room temperature

For the brown sugar frosting:

1 1/2 cups (339 g) unsalted butter, softened
3 tablespoons (38 g) packed brown sugar
3 tablespoons (45 ml) heavy whipping cream
1 teaspoon vanilla extract
1/4 teaspoon fine salt
3 cups (339 g) powdered sugar, sifted if lumpy

Optional topping:

12 toasted pecan halves (one per cupcake)

Directions

Make the pecan pie filling
In a small saucepan over low heat, melt the butter. Whisk in the corn syrup, brown sugar, cornstarch, salt, and the beaten egg until smooth.
Raise heat to medium and cook, stirring constantly, until the mixture thickens and just begins to bubble. Remove from heat, then stir in the chopped pecans and vanilla.
Let it cool about 10 minutes, then refrigerate for at least 1 hour to thicken.
Bake the cupcakes
Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a larger bowl, whisk the melted butter with the brown sugar and granulated sugar until well combined. Add eggs one at a time, mixing until smooth. Stir in the vanilla.
Add the dry ingredients and buttermilk in alternating additions (about 3 additions of flour, 2 of buttermilk), mixing just until you no longer see streaks of flour.
Fill liners about 2/3 full. Bake 14–17 minutes, until a toothpick inserted in the center comes out clean. Cool completely before filling.
Make the brown sugar frosting
Beat the softened butter until smooth and creamy. Add the brown sugar and beat for 2–3 minutes so it starts to dissolve into the butter.
Mix in the heavy cream, vanilla, and salt.
Add powdered sugar gradually, mixing until smooth. Then beat on medium-high for several minutes until the frosting looks lighter and fluffy.
Fill and decorate
Use a small knife or cupcake corer to remove a small plug from the center of each cooled cupcake (don’t cut all the way to the bottom).
Spoon the chilled pecan filling into the center, then replace a thin piece of the cupcake top if you like (it doesn’t need to be perfect).
Pipe or spread frosting on top. Finish with a toasted pecan half if desired.

Servings and timing

Servings: 12 cupcakes
Prep time: 45 minutes (active)
Cook time: 14–17 minutes
Cooling time: 30 minutes
Filling chill time: 1 hour
Total time: about 2 hours 15 minutes

Variations

Mini cupcakes: Bake in a mini pan for about 9–11 minutes and use a smaller amount of filling per cupcake.
Extra-spiced: Add 1/2 teaspoon cinnamon to the cupcake batter for a warmer flavor.
Maple twist: Replace the vanilla in the frosting with 1/2 teaspoon maple extract (or add 1 tablespoon maple syrup and a little extra powdered sugar if needed).
Cream cheese option: Swap half the butter in the frosting with 6 oz (170 g) cream cheese (softened) for a tangier finish; keep the cupcakes chilled.
Nut swap: Use toasted walnuts instead of pecans for a different nutty flavor.

Storage/Reheating

Refrigerator: Store cupcakes in an airtight container in the fridge for up to 4 days (the filling keeps best when chilled).
Serve: Let cupcakes sit at room temperature for 20–30 minutes before serving so the frosting softens and the flavors come through.
Freezer: Freeze unfrosted cupcakes (and filling separately) for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature and assemble. Frosted cupcakes can be frozen, but the frosting may lose some fluff after thawing.
Reheating: These are best not reheated. If you want a slightly warmer cupcake, warm an unfrosted cupcake for 5–8 seconds in the microwave, then add filling and frosting after it cools back down.

FAQs

How do I know the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean (or with a few dry crumbs), they’re done.

Can I make these cupcakes ahead of time?

Yes. Bake the cupcakes and make the filling a day ahead. Store both refrigerated (cupcakes well wrapped). Frost the day of serving for the fluffiest texture.

What if I don’t have buttermilk?

Make a quick substitute: mix 5 oz (150 ml) milk with 1 1/2 teaspoons lemon juice or white vinegar. Let it sit 5–10 minutes, then use.

Do I have to toast the pecans?

Toasting isn’t required, but it makes the flavor noticeably deeper. Toast chopped pecans in a dry pan for a few minutes, stirring often, then cool.

Can I substitute the corn syrup in the filling?

Corn syrup helps the filling stay smooth and glossy. If needed, you can use golden syrup or a thick honey, but the flavor and texture will change slightly.

How do I keep the filling from making the cupcakes soggy?

Chill the filling until thick, and only fill cupcakes once they are completely cool. Also, don’t overfill—about 1 to 2 teaspoons per cupcake is usually perfect.

What’s the easiest way to core cupcakes?

A small paring knife works well. Cut a small circle, angle the knife inward slightly, and lift out the plug. A cupcake corer is even faster if you have one.

Why is my brown sugar frosting grainy?

Brown sugar takes longer to dissolve. Beat the butter and brown sugar together for a full 2–3 minutes, and make sure the butter is truly soft before you start.

Can I pipe this frosting easily?

Yes. If it feels too soft, chill it 10–15 minutes, then whip briefly to bring it back to a pipeable texture.

Can I freeze the finished cupcakes?

You can, but the frosting may lose some of its airy texture after thawing. For best results, freeze cupcakes unfrosted and assemble after thawing.

Conclusion

Pecan Pie Cupcakes with Brown Sugar Frosting are the best of both worlds: tender cupcakes, a rich pecan-pie-style center, and a sweet, fluffy frosting that tastes like caramel. Make them for celebrations, holidays, or any time you want a dessert that feels extra special without making an actual pie.