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Classic Pecan Pie Cupcakes with Brown Sugar Frosting

Three freshly baked pecan pie cupcakes topped with cinnamon-swirled frosting and chopped pecans.
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Capture the rich, gooey flavor of classic pecan pie in a perfect, bite-sized cupcake. These indulgent treats feature a moist base, a sticky pecan filling baked inside, and are topped with a dreamy brown sugar frosting. They are the ultimate Southern dessert twist, perfect for your holiday dessert tables.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup pecan pie filling (store-bought or homemade)
  • 1 cup chopped pecans, for filling and topping
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  5. Fill each cupcake liner about two-thirds full with the batter.
  6. Spoon about 1 teaspoon of pecan pie filling into the center of the batter in each cup. Sprinkle a few chopped pecans over the filling.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the cake portion (avoiding the filling) comes out clean. Let the cupcakes cool completely on a wire rack.
  8. Prepare the Brown Sugar Frosting: In a large bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the heavy cream, until the frosting is smooth and creamy. Beat in the vanilla extract and salt.
  9. Once the cupcakes are completely cool, pipe or spread the brown sugar frosting onto each cupcake. Top with a sprinkle of chopped pecans.

Notes

  • For an extra layer of flavor, you can add 1 tablespoon of bourbon to the pecan pie filling before spooning it into the batter.
  • Make sure your cupcakes are fully cooled before frosting; warm cupcakes will melt the brown sugar frosting quickly.
  • If you prefer a caramel pecan topping instead of standard frosting, use a thick caramel sauce and top with toasted pecans.

Nutrition

Find it online: https://sundayflavor.com/pecan-pie-cupcakes-recipe/