Pecan Pie Cupcakes recipe

There are certain desserts that are non-negotiable when the holidays roll around, and for my family, pecan pie is at the top of that list. It’s the grand finale to our Thanksgiving feast, a symphony of crunchy, toasted nuts suspended in a sweet, gooey, almost-caramel filling, all held together by a flaky, buttery crust. While I adore the classic pie, I always found myself wanting to share that specific flavor experience in a more portable, party-friendly format. That’s when the idea for these Pecan Pie Cupcakes struck me like a bolt of lightning. The vision was clear: a moist, tender brown sugar cupcake, hollowed out and filled with a decadent, authentic pecan pie filling, then crowned with a silky-smooth brown sugar buttercream. The first time I made them, the reaction was pure magic. My husband, a die-hard pecan pie purist, took one bite and his eyes widened. It was all there—the toastiness of the pecans, the rich, buttery filling, the tender crumb of the “crust” (the cupcake!), and the creamy frosting tying it all together. They were an instant sensation, disappearing from the dessert table faster than any pie I’d ever made. They are, without a doubt, the perfect handheld embodiment of a holiday classic.

The Ultimate Pecan Pie Cupcakes: A Holiday Classic Reimagined

Welcome to a recipe that transforms a beloved holiday pie into an elegant, individual-sized treat. These Pecan Pie Cupcakes are not simply pecan-flavored cupcakes; they are a deconstructed and reassembled masterpiece. We begin with a supremely moist brown sugar cupcake base that mimics the buttery, sweet notes of a pie crust. Its tender crumb is the perfect vessel for the star of the show: a generous pocket of homemade pecan pie filling.

This isn’t a simple pecan-and-caramel mix. We create a genuine, cooked pecan pie filling—rich with butter, brown sugar, and a hint of vanilla—that offers that signature gooey, satisfying texture you expect from the real deal. Each cupcake is cored to create a surprise center that erupts with this incredible filling when you take a bite. To complete the experience, we top it all off with a velvety, light-as-air brown sugar buttercream frosting. The subtle molasses notes in the frosting perfectly complement the cupcake and filling without being overly sweet. Garnished with a toasted pecan half, each cupcake is a self-contained, perfectly balanced bite of holiday cheer.

Ingredients for Pecan Pie Cupcakes

This recipe is divided into three essential components: the cupcake, the filling, and the frosting. Using high-quality ingredients at the proper temperature is key to achieving the perfect texture and flavor.

For the Brown Sugar Cupcakes (Yields 12 Cupcakes):

• All-Purpose Flour: 1 1/2 cups (180g), spooned and leveled
• Baking Powder: 1 1/2 teaspoons
• Baking Soda: 1/4 teaspoon
• Salt: 1/2 teaspoon
• Unsalted Butter: 1/2 cup (113g), at room temperature
• Light Brown Sugar: 1 cup (200g), packed
• Large Eggs: 2, at room temperature
• Vanilla Extract: 2 teaspoons
• Buttermilk: 1/2 cup (120ml), at room temperature

For the Pecan Pie Filling:

• Unsalted Butter: 3 tablespoons (42g)
• Light Brown Sugar: 1/3 cup (67g), packed
• Light Corn Syrup: 3 tablespoons
• Heavy Cream: 2 tablespoons
• Vanilla Extract: 1/2 teaspoon
• Salt: 1/8 teaspoon
• Chopped Pecans: 1 cup (115g), toasted

For the Brown Sugar Buttercream Frosting:

• Unsalted Butter: 1 cup (226g), at room temperature
• Light Brown Sugar: 1/2 cup (100g), packed
• Powdered Sugar: 2 1/2 cups (300g), sifted
• Heavy Cream or Milk: 2-3 tablespoons
• Vanilla Extract: 1 teaspoon
• Salt: 1/4 teaspoon
• Toasted Pecan Halves: 12, for garnish

A Note on Key Ingredients:

• Room Temperature Ingredients: For the cupcakes and frosting, having your butter, eggs, and buttermilk at room temperature is non-negotiable. Room temperature ingredients emulsify together to form a smooth, uniform batter, which traps air and results in a light, fluffy cupcake and a non-greasy, silky buttercream.
• Buttermilk: The acidity in buttermilk creates an exceptionally tender crumb by breaking down gluten strands. It also reacts with the baking soda to give the cupcakes a beautiful lift. If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and letting it sit for 5-10 minutes.
• Toasted Pecans: Toasting your pecans is a small step that yields a massive flavor payoff. It awakens their natural oils, making them crunchier, nuttier, and less bitter. To toast, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.

Step-by-Step Instructions

Follow these detailed steps carefully for cupcake perfection. We’ll work component by component, starting with the cupcakes, then the filling, and finally the frosting and assembly.

Part 1: Make the Brown Sugar Cupcakes

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures the leavening agents are evenly distributed, helping your cupcakes rise evenly. Set aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat the room temperature butter on medium speed until creamy, about 1 minute. Add the packed light brown sugar and beat on medium-high speed for 3-4 minutes, until the mixture is light, pale, and fluffy. Scrape down the sides and bottom of the bowl as needed. This step is crucial for incorporating air into the batter.
4. Add Eggs and Vanilla: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract.
5. Alternate Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients (Flour, Buttermilk, Flour, Buttermilk, Flour). Mix until just combined after each addition. Do not overmix; a few small streaks of flour are okay. Overmixing develops gluten and results in tough cupcakes.
6. Fill and Bake: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. An ice cream scoop works perfectly for uniform portions. Bake for 18-22 minutes, or until a wooden toothpick inserted into the center comes out clean.
7. Cool Completely: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. The cupcakes must be 100% cool before you attempt to core or frost them.

Part 2: Make the Pecan Pie Filling

1. Toast Pecans: If you haven’t already, toast the chopped pecans as described in the ingredient notes. Let them cool.
2. Cook the Filling: In a small saucepan over medium heat, melt the 3 tablespoons of butter. Stir in the brown sugar, corn syrup, heavy cream, vanilla, and salt. Bring the mixture to a gentle boil, stirring constantly.
3. Simmer: Reduce the heat to low and let the mixture simmer gently for 2-3 minutes, stirring frequently, until it has thickened slightly.
4. Add Pecans and Cool: Remove the saucepan from the heat and stir in the toasted, chopped pecans. Pour the filling into a heatproof bowl and let it cool completely to room temperature. The filling will thicken significantly as it cools.

Part 3: Make the Brown Sugar Buttercream & Assemble

1. Cream Butter and Brown Sugar: In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, beat the room temperature butter on medium-high speed for 2-3 minutes until very pale and creamy. Add the packed light brown sugar and beat for another 2 minutes until fully combined and fluffy.
2. Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, until it is all incorporated. The mixture will be thick.
3. Whip to Perfection: Add the vanilla extract and salt. With the mixer on medium-high speed, add the heavy cream one tablespoon at a time. Once the first tablespoon is added, whip the frosting for 3-4 minutes until it becomes incredibly light, fluffy, and smooth. Add more cream only if needed to reach your desired piping consistency.
4. Core the Cupcakes: Once the cupcakes are completely cool, use an apple corer or a small, sharp knife to remove the center from each cupcake, going about two-thirds of the way down. Be careful not to go all the way through the bottom. (You can snack on the little cake plugs!)
5. Fill the Cupcakes: Spoon the cooled pecan pie filling into the cored-out center of each cupcake, filling it to the top.
6. Frost and Garnish: Transfer the brown sugar buttercream to a piping bag fitted with your favorite tip (a star tip like a Wilton 1M works beautifully). Pipe a generous swirl of frosting onto each filled cupcake. Garnish each one with a single toasted pecan half.

Nutrition Facts

Please note that these nutrition facts are an estimate and will vary based on the specific ingredients and brands used.

• Servings: 12 cupcakes
• Calories per serving (1 cupcake): Approximately 520 kcal

Preparation Time

• Active Time: 45 minutes
• Bake Time: 18-22 minutes
• Cooling Time: 1.5 – 2 hours
• Total Time: Approximately 3 hours

How to Serve Your Pecan Pie Cupcakes

These cupcakes are a stunning dessert on their own, but they can be presented in ways that make them even more special.

• On a Holiday Dessert Platter:
  • Arrange the finished cupcakes on a tiered stand or a festive platter. They are the perfect centerpiece for a Thanksgiving or Christmas dessert table.
• With a Drizzle:
  • For an extra touch of decadence, gently warm some high-quality caramel sauce and drizzle it over the frosted cupcakes just before serving.
• The Perfect Beverage Pairing:
  • Serve alongside a hot cup of coffee or a black tea, whose bitterness will cut through the sweetness beautifully.
  • For an adult pairing, a small glass of bourbon or a dark spiced rum complements the caramel and pecan notes perfectly.
• As a Gift:
  • Place cupcakes in individual cupcake boxes tied with a festive ribbon. They make a wonderful and impressive homemade gift for neighbors, teachers, or party hosts during the holiday season.

Additional Tips for Cupcake Success

1. Don’t Overfill the Liners: It can be tempting to add a little extra batter to each liner, but resist the urge! Filling them only two-thirds full prevents the cupcakes from overflowing and creating messy, mushroom-shaped tops. This ensures they bake evenly and have a nice, level surface for filling and frosting.
2. The Secret to Fluffy Frosting is Whipping: Don’t just mix your buttercream until combined—whip it! After all the ingredients are in, beating the frosting on medium-high speed for a full 3-5 minutes incorporates air, transforming it from a dense, heavy frosting into a light, airy, and silky-smooth dream to eat and pipe.
3. Cooling is Crucial (Twice!): You must let the cupcakes cool completely before coring and frosting. A warm cupcake is fragile and will fall apart. Likewise, the pecan pie filling must be completely cool before you put it in the cupcakes. Warm filling will melt the cupcake from the inside out and create a soggy mess. Patience is key!
4. Easy Coring Technique: While a small knife works, an apple corer is the best tool for creating perfect, uniform holes in your cupcakes. Simply press it into the center of the cupcake, twist, and pull it out. It creates a neat well that is the perfect size for your delicious filling.
5. Sift Your Powdered Sugar: This might seem like a fussy, skippable step, but it makes a world of difference in your frosting. Powdered sugar is prone to clumping, and those small, hard clumps will not break down with mixing. Sifting ensures your buttercream is perfectly smooth and free of any gritty lumps.

Frequently Asked Questions (FAQ)

1. Can I make these cupcakes ahead of time?
Yes, this recipe is great for making in stages. You can bake the cupcakes one day in advance. Store them in an airtight container at room temperature once they are completely cool. The filling and frosting can also be made a day ahead and stored in airtight containers in the refrigerator. Let the frosting come to room temperature and re-whip it for a few minutes to restore its fluffy texture before using. It’s best to fill and frost the cupcakes on the day you plan to serve them for optimal freshness.

2. How do I store leftover Pecan Pie Cupcakes?
Because of the buttercream and the filling, these cupcakes should be stored in an airtight container in the refrigerator. They will keep for up to 3-4 days. For the best taste and texture, let them sit at room temperature for about 20-30 minutes before serving to allow the frosting and cake to soften slightly.

3. My pecan filling seems too runny. What should I do?
If your filling seems runny, it likely just needs more time to cool and thicken. It will be quite fluid when it’s hot off the stove but will firm up considerably as it reaches room temperature. If it’s still too thin after cooling completely, you can return it to the saucepan and simmer it for another 1-2 minutes to evaporate a bit more moisture.

4. Can I use a different type of frosting?
Absolutely! While the brown sugar buttercream is designed to complement the pecan pie flavor, a classic vanilla buttercream would be lovely. For a bit of tang to cut through the sweetness, a cream cheese frosting would also be a fantastic choice. You could even top them with a simple caramel glaze if you prefer something less traditional.

5. Can I make these cupcakes gluten-free?
Yes, you can adapt this recipe to be gluten-free. For the cupcakes, substitute the all-purpose flour with a high-quality, 1-to-1 gluten-free baking flour blend that contains xanthan gum. The filling and frosting are naturally gluten-free. The texture of the cupcake may be slightly different, but they will still be delicious. Be sure to check that all your other ingredients (like baking powder) are certified gluten-free.

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