Pecan Pie Cupcakes: A Sweet Southern Delight

Pecan pie is a cherished classic in Southern desserts, with its rich, buttery flavors and nutty crunch. Now, imagine taking all the goodness of pecan pie and transforming it into a moist, flavorful cupcake topped with a luscious brown sugar buttercream frosting. That’s exactly what you get with Pecan Pie Cupcakes—a dessert that combines the nostalgia of pecan pie with the elegance of cupcakes.

Perfect for family gatherings, holiday celebrations, or even a weeknight indulgence, these cupcakes bring together layers of flavor and texture that will make every bite unforgettable. The moist brown sugar cupcake base, the gooey pecan pie pudding filling, and the creamy frosting make this recipe a standout. Get ready to bake something truly extraordinary!

Why You’ll Love Pecan Pie Cupcakes

These cupcakes are more than just dessert—they’re an experience! Here’s why you’ll fall in love with them:

• Southern-Inspired Flavors: The rich nuttiness of pecans paired with warm brown sugar and cinnamon captures the heart of Southern baking.
• Perfectly Balanced Textures: A moist cupcake base, gooey pudding filling, and fluffy buttercream create a symphony of textures.
• Show-Stopping Presentation: These cupcakes look as good as they taste, especially with a sprinkle of pecans or caramel drizzle on top.
• Versatile and Fun to Make: Ideal for everything from Thanksgiving dessert tables to birthday celebrations.

Ingredients for Pecan Pie Cupcakes

For the Pecan Pie Pudding Filling

Ingredient	Quantity
Unsalted butter	2 tbsp (30g)
Pure vanilla extract	1 tsp
Chopped pecans	¾ cup (100g)
Milk	¾ cup (180mL)
Packed brown sugar (light or dark)	½ cup (100g)
Cornstarch	2 tbsp
Salt	¼ tsp
Ground cinnamon	½ tsp

For the Brown Sugar Cupcakes

Ingredient	Quantity
All-purpose flour (spooned and leveled)	1 ½ cups (180g)
Baking powder	1 tsp
Baking soda	½ tsp
Ground cinnamon	½ tsp
Salt	¼ tsp
Unsalted butter (softened)	6 tbsp (90g)
Packed brown sugar (light or dark)	½ cup (100g)
Granulated sugar	⅓ cup (67g)
Large eggs (room temperature)	2
Pure vanilla extract	1 tsp
Sour cream (room temperature)	¾ cup (180g)

For the Brown Sugar Buttercream Frosting

Ingredient	Quantity
Unsalted butter (softened)	1 cup (225g)
Packed brown sugar (light or dark)	½ cup (100g)
Salt	½ tsp
Powdered sugar (sifted)	4 cups (520g)
Pure vanilla extract	1 tsp
Milk	3–4 tbsp

Step-by-Step Instructions for Pecan Pie Cupcakes

1. Preparing the Pecan Pie Pudding Filling

1. Cook the Base:
   • In a medium saucepan, melt the butter over medium heat.
   • Add the brown sugar, cornstarch, salt, and cinnamon, stirring until the ingredients are fully combined.
2. Add the Milk:
   • Gradually whisk in the milk, ensuring no lumps form.
   • Cook the mixture for 3–5 minutes, stirring constantly, until it thickens.
3. Finish the Filling:
   • Remove from heat and stir in the vanilla extract and chopped pecans.
   • Let the filling cool completely before using.

2. Baking the Brown Sugar Cupcakes

1. Heat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients:
   • In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Cream the Butter and Sugars:
   • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until light and fluffy.
4. Add the Wet Ingredients:
   • Add the eggs one at a time, beating well after each addition.
   • Stir in the vanilla extract.
5. Combine the Dry and Wet Mixtures:
   • Gradually add the dry ingredients to the wet mixture, alternating with the sour cream.
   • Start and end with the dry ingredients, mixing gently until just combined.
6. Bake the Cupcakes:
   • Divide the batter evenly among the cupcake liners.
   • Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
   • Allow the cupcakes to cool completely before filling or frosting.

3. Making the Brown Sugar Buttercream Frosting

1. Whip the Butter:
   • In a large mixing bowl, beat the softened butter on medium speed until creamy.
2. Add the Brown Sugar:
   • Mix in the brown sugar and salt, beating until fully incorporated.
3. Add the Powdered Sugar:
   • Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid lumps.
4. Adjust Consistency:
   • Add the vanilla extract and milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

4. Assembling the Cupcakes

1. Fill the Cupcakes:
   • Use a small knife or cupcake corer to remove the center of each cupcake.
   • Spoon the cooled pecan pie pudding filling into the hollowed-out centers.
2. Frost the Cupcakes:
   • Pipe or spread the brown sugar buttercream frosting on top of each filled cupcake.
3. Finish with Flair:
   • Garnish the cupcakes with a sprinkle of chopped pecans or a drizzle of caramel sauce for extra flavor and a beautiful presentation.

Tips for Perfect Pecan Pie Cupcakes

1. Use Room-Temperature Ingredients: This helps the batter mix evenly and creates a smooth frosting.
2. Don’t Skip Cooling: Let the pudding and cupcakes cool completely to avoid melting the frosting.
3. Customize Toppings: Add crushed pecans, caramel drizzle, or even a dollop of whipped cream for extra flair.
4. Make-Ahead Option: Bake the cupcakes a day in advance and assemble them the next day for less stress.
5. Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	360
Carbohydrates	45g
Protein	4g
Fat	20g
Sugar	35g

(Note: Nutritional values are approximate and may vary depending on portion size and ingredients used.)

FAQs About Pecan Pie Cupcakes

1. Can I use store-bought pecan pie filling?

Yes, store-bought filling can be used for convenience, but homemade filling provides a richer, fresher flavor.

2. Can I make these cupcakes gluten-free?

Absolutely! Replace the all-purpose flour with a 1:1 gluten-free baking flour.

3. How do I store leftovers?

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

4. Can I freeze the cupcakes?

Yes, freeze unfrosted cupcakes for up to 3 months. Thaw them at room temperature, then fill and frost.

5. What type of pecans work best?

Use fresh, high-quality pecans for the best flavor and texture. Toast them lightly for added depth.

6. Can I make mini cupcakes?

Yes, this recipe works for mini cupcakes too! Adjust the baking time to 10–12 minutes.

Why You Should Try This Recipe

Pecan Pie Cupcakes take the best parts of a classic Southern pecan pie and turn them into a handheld, decadent dessert. With their buttery cupcake base, gooey pecan pie filling, and creamy frosting, these cupcakes are a true showstopper. Whether you’re celebrating a holiday or simply indulging your sweet tooth, this recipe delivers big flavor in every bite.

So grab your apron, preheat the oven, and treat yourself to these irresistible cupcakes. Your taste buds (and anyone you share them with) will thank you!

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