Description
Pecan Pie Cupcakes with Brown Sugar Frosting combine the rich, nutty flavors of classic pecan pie with the soft texture of a buttery cupcake. A gooey pecan filling is hidden inside each cupcake, topped with a fluffy brown sugar frosting that adds a caramel-like sweetness.
Ingredients
- 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
- 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
- 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
- 12 toasted pecan halves (optional, for topping)
Instructions
- 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 begins to bubble. Remove from heat and stir in chopped pecans and vanilla. Cool for 10 minutes, then refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk melted butter with brown and granulated sugars until combined. Beat in eggs one at a time, then stir in vanilla.
- Add dry ingredients and buttermilk in alternating additions (beginning and ending with flour), mixing just until no flour streaks remain.
- Fill cupcake liners about 2/3 full and bake for 14–17 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before filling.
- Beat softened butter for the frosting until creamy. Add brown sugar and beat for 2–3 minutes until somewhat dissolved. Mix in heavy cream, vanilla, and salt.
- Gradually add powdered sugar and beat until smooth. Then whip on medium-high for several minutes until frosting is fluffy and light.
- Use a small knife or cupcake corer to remove a small plug from each cooled cupcake. Fill with about 1–2 teaspoons of the chilled pecan filling. Replace a small piece of cake on top if desired.
- Pipe or spread the frosting on each cupcake and top with a toasted pecan half if using.
Notes
- Chill the pecan filling thoroughly so it doesn’t soak into the cupcakes.
- Let the cupcakes come to room temperature before serving for best flavor and texture.
- You can make the cupcakes and filling a day ahead and frost the next day.
- To toast pecans: heat in a dry pan for a few minutes, stirring often.
- If frosting feels too soft to pipe, chill for 10–15 minutes, then whip again.
- Prep Time: 45 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 38g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
