Pecan Pie Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Cool Time: 20

Total Time: 50

Servings: cupcakes

Calories: 469kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

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Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer
Piping Tip Set

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

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.

Storage: Store pecan pie cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Nutrition