Pecan Pie Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Cool Time: 20

Total Time: 50

Servings: cupcakes

Calories: 436kcal

Author: Becky Hardin

These pecan pie cupcakes take everything you love about classic pecan pie and transform it into a soft, fluffy handheld dessert. Made with cake mix, rich pecan pie filling, and cinnamon buttercream frosting, they’re easy enough for beginners but fancy enough for the holidays. Perfect for Thanksgiving, Christmas, or anytime you want a bite of cozy pecan sweetness.

Print Recipe

US Customary - Metric

Equipment

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

Ingredients

For the Cupcakes

13.25 ounces vanilla cake mix (1 box)
½ teaspoon ground cinnamon
1 cup water
⅓ cup vegetable oil
3 large eggs

For the Pecan Pie Filling

½ cup chopped pecans *
¼ cup brown sugar
2 tablespoons light corn syrup **
2 tablespoons unsalted butter (¼ stick)
1 large egg

For the Frosting

½ cup unsalted butter room temperature (1 stick)
1 teaspoon pure vanilla extract
2½ cups powdered sugar
½ teaspoon ground cinnamon

Instructions

For the Cupcakes

Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
Mix the cake mix, cinnamon, water, oil, and eggs together.
13.25 ounces vanilla cake mix, ½ teaspoon ground cinnamon, 1 cup water, ⅓ cup vegetable oil, 3 large eggs
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.

Assembly

Once the cupcakes have cooled, pipe a ring of frosting around the edge of the cupcake. Fill the center with pecan filling.

Notes

*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 or golden syrup.

Tips:

Don't overmix the batter, or your cupcakes will turn out dry and crumbly.
For even more crunch, you can fold ½ cup of finely chopped pecans into the cupcake batter before baking.
Check the cupcakes for doneness by inserting a toothpick into the center of them; it should come out clean or with a few moist crumbs. The tops should also spring back lightly when pressed with your finger.
If using a thermometer, the cupcakes should be 205-210°F internally.
Your pecan pie filling is ready when you dip a spoon into the pot and it coats the back of the spoon.
Be sure to fully cool the pecan pie filling before adding it to the cupcakes so it doesn't melt the frosting.
I like to use a Ziplock bag with the corner cut off for neater placement of the filling, but you can simply spoon it on if you prefer.
Taste-test your frosting before piping and add more cinnamon if desired.
I used a Wilton 2A frosting tip to ice these cupcakes.

Make-Ahead: You can bake and frost cupcakes 1 day in advance. Store them in an airtight container in the fridge. Add the pecan filling just before serving to prevent soggy cupcakes.

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