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Classic Pecan Pie Cupcakes with Brown Sugar Frosting

A close-up of one of the amazing pecan pie cupcakes, topped with a generous swirl of brown-spiced frosting.
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A recipe for moist cupcakes featuring a pecan pie filling center and topped with rich brown sugar frosting.

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 packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup pecan pie filling (canned or homemade)
  • 1 cup chopped pecans, toasted
  • For Frosting: 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  5. Fill each cupcake liner about two-thirds full with batter.
  6. Place about 1 teaspoon of pecan pie filling into the center of the batter in each cup. Top with a few chopped pecans.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted near the edge comes out clean. Let the cupcakes cool completely on a wire rack.
  8. To make the frosting, beat the butter until smooth. Gradually add the powdered sugar and brown sugar. Mix until combined.
  9. Add the heavy cream and vanilla extract. Beat on medium-high speed until the frosting is light and fluffy. Add more cream, one teaspoon at a time, if the frosting is too stiff.
  10. Pipe or spread the brown sugar frosting onto the cooled cupcakes. Sprinkle with extra toasted pecans before serving.

Notes

  • For a gooey center, use a small cookie scoop to create a small well in the center of the batter before adding the filling.
  • To enhance the flavor, substitute 1 tablespoon of the buttermilk with bourbon for bourbon pecan cupcakes.
  • Toast your pecans briefly in a dry skillet over medium heat until fragrant to deepen their flavor.

Nutrition

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