Description
Pecan Pie Cupcakes combine the buttery, nutty goodness of pecan pie with the soft, fluffy texture of cupcakes. Filled with a gooey pecan pie pudding and topped with a creamy brown sugar buttercream, these cupcakes are a true Southern delight. Perfect for special occasions or whenever you’re in the mood for a rich, indulgent dessert, these cupcakes are guaranteed to impress with every bite.
Ingredients
For the Pecan Pie Pudding Filling
- 2 tbsp (30g) unsalted butter
- 1 tsp pure vanilla extract
- ¾ cup (100g) chopped pecans
- ¾ cup (180mL) milk
- ½ cup (100g) packed brown sugar (light or dark)
- 2 tbsp cornstarch
- ¼ tsp salt
- ½ tsp ground cinnamon
For the Brown Sugar Cupcakes
- 1 ½ cups (180g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp (90g) unsalted butter, softened
- ½ cup (100g) packed brown sugar (light or dark)
- ⅓ cup (67g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- ¾ cup (180g) sour cream, at room temperature
For the Brown Sugar Buttercream Frosting
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) packed brown sugar (light or dark)
- ½ tsp salt
- 4 cups (520g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 3–4 tbsp milk
Instructions
1. Prepare the Pecan Pie Pudding Filling
- Melt the butter in a medium saucepan over medium heat.
- Add the brown sugar, cornstarch, salt, and cinnamon, and stir until fully combined.
- Gradually whisk in the milk, making sure there are no lumps. Cook the mixture for 3–5 minutes, stirring constantly, until it thickens.
- Remove from heat, stir in the vanilla extract and chopped pecans, and let the filling cool completely.
2. Bake the Brown Sugar Cupcakes
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually fold in the dry ingredients, alternating with the sour cream. Start and end with the dry ingredients, mixing gently until just combined.
- Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
3. Make the Brown Sugar Buttercream Frosting
- Beat the softened butter in a large mixing bowl until creamy.
- Add the brown sugar and salt, and mix until fully incorporated.
- Gradually blend in the powdered sugar, one cup at a time, mixing on low speed to avoid lumps.
- Add the vanilla extract and milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
4. Assemble the Cupcakes
- Use a small knife or cupcake corer to remove the center of each cooled cupcake.
- Spoon the pecan pie pudding filling into the hollowed-out centers.
- Pipe or spread the brown sugar buttercream frosting onto the cupcakes.
- Garnish with chopped pecans or a drizzle of caramel sauce for an extra touch of flair.
Notes
- Make Ahead: The cupcakes can be baked a day in advance and stored in an airtight container. Assemble with filling and frosting on the day you plan to serve them.
- Storage: Keep assembled cupcakes in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free baking blend for a gluten-free variation.
- Customize Toppings: Sprinkle crushed pecans, drizzle with caramel, or add a pinch of sea salt for a gourmet touch.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern