Pecan Pie Cupcakes
Tender brown sugar cupcakes are filled with a rich pecan pie–inspired pudding and topped with fluffy buttercream frosting. Each bite delivers the warm, nutty flavor of pecan pie in soft cupcake form—perfect for holidays, potlucks, or whenever you crave a comforting dessert.
Equipment
- 1 set measuring cups & spoons
- 1 medium saucepan
- 2 mixing bowls (medium & large)
- 1 electric mixer (hand or stand)
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 1 whisk
- 1 spatula
- 1 Wire Cooling Rack
- 1 piping bag & tip (for frosting)
- 1 small spoon or knife (for coring cupcakes)
Ingredients
For the pecan pie filling:
- 2 tablespoons 30 g unsalted butter
- 1 teaspoon vanilla extract
- ¾ cup 100 g chopped pecans
- ¾ cup 180 mL milk
- ½ cup 100 g brown sugar, packed (light or dark)
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
For the cupcakes:
- 1 ½ cups 180 g all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons 90 g unsalted butter, softened
- ½ cup 100 g brown sugar, packed (light or dark)
- ⅓ cup 67 g granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup 180 g sour cream, room temperature
For the buttercream frosting:
- 1 cup 225 g unsalted butter, softened
- ½ cup 100 g brown sugar, packed (light or dark)
- ½ teaspoon salt
- 4 cups 520 g powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3 –4 tablespoons milk
Instructions
- Prepare the Filling Ingredients: Before starting, measure out the butter, vanilla extract, and chopped pecans for the filling. Having them ready will make the cooking process smooth and prevent the pudding from over-thickening while you search for ingredients. Keep them within reach on your counter.
- Cook the Pecan Pudding Base: In a medium saucepan, add the milk, brown sugar, cornstarch, salt, and cinnamon. Whisk everything together until the cornstarch is completely dissolved and the mixture is free of clumps. A few undissolved sugar granules at the bottom are fine—they will melt during cooking.
- Thicken the Pudding: Place the saucepan on the stove over medium heat. Stir constantly with a whisk to prevent the mixture from sticking to the bottom. Continue cooking until the liquid begins to bubble and turns noticeably thicker. You’ll know it’s ready when it coats the back of a spoon.
- Finish the Pecan Filling: Remove the saucepan from the heat while it’s still hot. Immediately add in the butter, vanilla extract, and chopped pecans. Stir until the butter melts and everything is evenly incorporated. Transfer the mixture to a medium bowl and cover the surface with plastic wrap pressed directly on top to prevent a skin from forming. Let it cool completely at room temperature.
- Preheat and Prepare the Pan: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to ensure the cupcakes release easily after baking. Set aside.
- Mix the Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, ground cinnamon, and salt. Whisk well to evenly distribute the leavening agents and spices. This helps prevent clumps and ensures the cupcakes rise evenly.
- Cream Butter and Sugars: In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Using an electric mixer fitted with the paddle attachment—or a sturdy whisk if mixing by hand—beat the mixture until smooth and creamy. This step incorporates air, creating a fluffy texture in the cupcakes.
- Add the Eggs and Vanilla: Crack in the eggs one at a time, mixing thoroughly after each addition. Then add the vanilla extract. At this stage, the batter should look thick, glossy, and slightly fluffy.
- Combine Wet and Dry Mixtures: Add half of the dry mixture into the butter-egg mixture and mix gently until just combined. Next, add all of the sour cream and mix again. Finally, fold in the remaining dry mixture. Be careful not to overmix—the batter should be smooth but not overworked, with a few small lumps still visible.
- Fill the Cupcake Liners: Using a spoon or ice cream scoop, portion the batter into the prepared liners, filling each about two-thirds full. This prevents overflow while giving the cupcakes room to rise.
- Bake Until Perfectly Done: Place the muffin tin in the preheated oven and bake for 15–20 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, they’re ready. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Buttercream Frosting: In a large bowl, beat the softened butter, brown sugar, and salt on medium-high speed until the mixture is pale and creamy (about 2–3 minutes). Add the sifted powdered sugar in two additions, mixing on low each time to prevent a sugar cloud. Once incorporated, whip on high speed until light and fluffy. Add the vanilla and 3 tablespoons of milk, whipping again. If the frosting feels too thick, add more milk, one teaspoon at a time, until it’s smooth and pipeable.
- Core the Cupcakes: Once the cupcakes have cooled completely, create a hollow center in each. You can do this with the bottom of a piping tip, a paring knife, or a small measuring spoon. Make sure you don’t cut through the base of the cupcake, as the filling could leak out.
- Fill with Pecan Pudding: Spoon the cooled pecan filling into the hollow centers until just full. The filling should be thick enough to hold its shape but creamy enough to spoon easily.
- Frost and Finish: Transfer the buttercream to a piping bag fitted with your favorite tip. Pipe generous swirls of frosting over each filled cupcake, covering the hole completely. If desired, garnish with extra chopped pecans for a beautiful finishing touch.
- Serve and Enjoy: Your pecan pie cupcakes are now ready to be served! They taste best fresh but can be stored for later. Each bite delivers soft, fluffy cake, creamy pecan filling, and rich frosting—like pecan pie in handheld cupcake form.
Notes
- These cupcakes capture the flavor of pecan pie in a soft, handheld treat.
- The pecan pudding filling adds a creamy texture and nutty crunch.
- Brown sugar cupcakes stay moist and fluffy thanks to sour cream.
- A buttercream frosting with brown sugar brings a light caramel-like sweetness.
- Perfect for holidays, potlucks, or special gatherings, but simple enough for everyday baking.
- Easy to customize—add toppings like candied pecans or caramel drizzle for extra flair.
