Pecan Pie Cupcakes
Transform your love for classic pecan pie into a handheld treat with these irresistible Pecan Pie Cupcakes! Combining the warm, nutty flavors of a traditional pecan pie with the fluffy, tender crumb of a cupcake, this recipe is a dessert lover's dream. A buttery vanilla cupcake base is filled with a gooey pecan and caramel filling, made with brown sugar, corn syrup, and heavy cream for that signature richness. Topped off with a light dusting of powdered sugar, these cupcakes make the perfect combination of comfort and elegance. Ready in under an hour and yielding 12 servings, they’re ideal for holidays, potlucks, or whenever a pecan pie craving strikes. Whether enjoyed as-is or dressed up for a special occasion, these pecan pie cupcakes are sure to be a crowd-pleasing hit!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 0.75 cups Light brown sugar (packed)
- 0.5 cups Corn syrup
- 1.5 cups Chopped pecans
- 0.25 cups Heavy cream
- 0.25 cups Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract.
Alternately add the dry ingredients and milk to the wet mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Meanwhile, make the pecan filling. In a saucepan over medium heat, combine the brown sugar, corn syrup, and heavy cream. Stir until the sugar is dissolved and the mixture starts to bubble, about 3-4 minutes.
Remove the saucepan from the heat and stir in the chopped pecans. Let the mixture cool for 10-15 minutes, allowing it to thicken slightly.
Once the cupcakes are fully cooled, use a small knife or cupcake corer to create a hole in the center of each cupcake. Fill each hole with 1-2 teaspoons of the pecan filling.
Optional: Dust the tops of the cupcakes lightly with powdered sugar for garnish.
Serve and enjoy your delicious Pecan Pie Cupcakes!
Nutrition Facts
Calories |
4829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.1 g | 326% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 1633 mg | 71% | |
| Total Carbohydrate | 631.5 g | 230% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 495.6 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 482 mg | 37% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1444 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
