Homemade Pecan Pie Cupcakes are the perfect dessert for any fall event. They are filled with a pecan pie filling making them the best easy Thanksgiving dessert.
Fluffy Pecan Pie Cupcakes Recipe
These pecan pie cupcakes are like two desserts smushed into one. Once you have made the vanilla cupcakes, you will make a delicious cinnamon frosting and then a decadent pecan pie filling.
They have a fluffy cupcake texture and are topped with a crunchy pecan pie filling. The combination of fluffy and crunchy make these the perfect Thanksgiving cupcake.
Why You’ll Love this Thanksgiving Cupcake Recipe:
- Thanksgiving flavors: These homemade pecan pie cupcakes are full of fall flavors including cinnamon, brown sugar, and pecans. Together they create an amazing tasting dessert!
- Easy recipe: Although these cupcakes are decadent, they are also pretty easy to make. They are a basic cupcake with homemade buttercream and an easy pecan pie topping.
How to Make Pecan Pie Cupcakes from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Mix together the flour, the sugars, baking powder, and cinnamon.
- Whisk together vegetable oil, milk, eggs, and vanilla.
- Mix together the wet ingredients into the dry ingredients.
- Pour the batter into a prepared muffin tin and bake for 14-16 minutes.
- Make the pecan pie filling by adding the pecans, brown sugar, corn syrup, butter, and egg together.
- Cook until thickened.
- Make the cinnamon frosting by combining the softened butter, vanilla, cinnamon, and powdered sugar together.
- Pipe a donut shape on top of the cooled cupcakes.
- Add the pecan pie filling to the center of the frosting.
Yes! You can switch out the pecans for walnuts in this recipe. They won’t be pecan pie cupcakes, but they will still taste great!
Instead of corn syrup, you can use honey in the pecan pie filling. You would need to use the same amount of honey in place of the corn syrup. You can substitute 2 tablespoons of honey for the corn syrup.
You can easily make these cupcakes gluten free! I suggest using a gluten free flour blend for the all-purpose flour in this recipe. Gluten free flour blends tend to be 1:1 ratios of regular flour and achieve the same consistency.
Dry cupcakes can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to scoop and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
If your buttercream looks curdled, it is likely too cold. Place the buttercream in a heat-proof bowl set over a pot of simmering water until the edges begin to melt, then whip again until it comes together.
Not only do the flavor of the cupcakes, frosting a pecan pie filling go well together, but the different textures are also amazing. You get a tender cupcake, topped with a soft cinnamon buttercream paired with a crunchy pecan pie topping. It’s a delicious combination!
Pecan pie stuffed cupcakes make a great addition to the Thanksgiving dessert table. They are also a delicious snack to enjoy any time during the fall months!
Recipe Tips and Notes
- Make sure your baking powder is fresh. Expired or old baking powder is the number one reason baked goods don’t rise.
- Your pecan pie filling is ready when you dip a spoon into the pot and it coats the back of the spoon.
- Make sure to scrape down the side of the bowl when incorporating your cinnamon buttercream ingredients. This will ensure you get the perfect consistency.
More Cupcakes We Love
- Chai Cupcakes
- Caramel Apple Cupcakes
- Pink Champagne Cupcakes
- Peppermint Bark Cupcakes
- Cinnamon Swirl Cupcakes
If you are looking for Thanksgiving cupcakes ideas, you have got to try these Pecan Pie Cupcakes! They are full of fall flavors and easy to make. Everyone will rave about these Thanksgiving cupcakes!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Pecan Pie Cupcakes Recipe
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour 180 grams
- ½ cup granulated sugar 100 grams
- ½ cup brown sugar 107 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon ground cinnamon
- ½ cup vegetable oil 100 grams
- ½ cup milk 114 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
For the Pecan Pie Filling
- ½ cup chopped pecans 57 grams
- ¼ cup brown sugar 53 grams
- 2 tablespoons light corn syrup 39 grams
- 2 tablespoons unsalted butter 28 grams (¼ stick)
- 1 large egg 50 grams
For the Frosting
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 1 teaspoon pure vanilla extract 4 grams
- 2½ cups powdered sugar 283 grams
- ½ teaspoon ground cinnamon
Equipment
- Kitchen Scale (optional)
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk the flour, granulated sugar, brown sugar, baking powder, and cinnamon together. Set aside.1½ cups all-purpose flour, ½ cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon ground cinnamon
- In a medium bowl, whisk together the vegetable oil, milk, eggs, and vanilla.½ cup vegetable oil, ½ cup milk, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the wet ingredients to the dry and mix just until no large lumps remain– you don’t want to over mix!
- Divide the batter between the wells of the cupcake tin, filling each one ¾ of the way full.
- Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before icing.
For the Filling
- Combine all of the filling ingredients (pecans, brown sugar, corn syrup, butter, and egg) in a small saucepan set over medium heat. Cook, stirring constantly, for 5 minutes, or until the mixture has thickened enough to coat the back of a spoon.½ cup chopped pecans, ¼ cup brown sugar, 2 tablespoons light corn syrup, 2 tablespoons unsalted butter, 1 large egg
- Set the filling aside and cool to room temperature before using.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute.½ cup unsalted butter
- Add the vanilla and mix to combine.1 teaspoon pure vanilla extract
- With the mixer on low, slowly add the powdered sugar followed by the cinnamon.2½ cups powdered sugar, ½ teaspoon ground cinnamon
- Scrape down the sides of the bowl, then turn the mixer to high speed. Beat on high speed until the icing is light and fluffy, about 2 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2A).
Assembly
- Once the cupcakes have cooled, pipe a ring of frosting around the edge of the cupcake. Fill the center with pecan filling.
Notes
- Make sure your baking powder is fresh. Expired or old baking powder is the number one reason baked goods don’t rise.
- Your pecan pie filling is ready when you dip a spoon into the pot and it coats the back of the spoon.
- Make sure to scrape down the side of the bowl when incorporating your cinnamon buttercream ingredients. This will ensure you get the perfect consistency.
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