Pecan Pie Cupcakes kick off with a delicious twist on your favorite dessert. These treats combine the gooey richness of pecan pie filling inside a moist brown sugar cupcake, topped with fluffy brown sugar buttercream frosting. The butter‑pecan flavor is the star, balanced by the soft cake and creamy frosting. If you love pecan pie (or want to win over a pie lover), this cupcake version brings all the classic flavors in a hand‑held form that’s perfect for gatherings, holidays, or just because.
Why You’ll Love These Pecan Pie Cupcakes
You’ll love this Pecan Pie Cupcakes recipe because it captures the best parts of pecan pie, caramelized brown sugar, crunchy toasted pecans, warm vanilla, and butter, inside a tender cupcake. The texture contrast between the soft cake, the rich pudding‑like filling, and the silky frosting is irresistible. Plus, it’s made from scratch, so it feels special yet accessible. Whether it’s for a dessert table, a special occasion, or a cosy treat at home, this recipe delivers flavor and comfort in one bite.
Ingredients
For the pecan pie pudding filling:
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon pure vanilla extract
- ¾ cup (100g) chopped pecans
- ¾ cup (180 mL) milk
- ½ cup (100g) firmly packed brown sugar, either light or dark
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
For the brown sugar cupcakes:
- 1 ½ cups (180g) all‑purpose flour (spoon and leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons (90g) unsalted butter (softened to room temperature)
- ½ cup (100g) firmly packed brown sugar, either light or dark
- ⅓ cup (67g) granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- ¾ cup (180g) sour cream (at room temperature)
For the brown sugar buttercream frosting:
- 1 cup (2 sticks or 225g) unsalted butter, brought to room temperature
- ½ cup (100g) firmly packed brown sugar, either light or dark
- ½ teaspoon salt
- 4 cups (520g) powdered sugar (sifted)
- 1 teaspoon pure vanilla extract
- 3 to 4 tablespoons milk
Step‑by‑Step: How to Make Pecan Pie Cupcakes
- Make the pecan pie pudding filling:
- Measure out your butter, vanilla, and pecans and set them aside.
- In a medium saucepan, combine milk, brown sugar, cornstarch, salt, and cinnamon. Whisk until the mixture is mostly smooth; a bit of undissolved sugar at the bottom is perfectly fine.
- Place the pot over medium heat. Whisk constantly until the mixture boils and thickens enough to coat the back of a spoon.
- Remove the pot from heat, and while still hot, add butter, vanilla, and chopped pecans. Mix until butter is melted and everything is combined.
- Transfer the pudding into a medium bowl. Cover the surface with plastic wrap (pressed directly onto the surface) to prevent a skin forming. Set aside at room temperature until fully cooled.
- Preheat oven: Preheat your oven to 350°F (about 177°C). Line a 12‑cup cupcake tin with paper liners and set aside.
- Make the brown sugar cupcakes:
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, combine softened butter, packed brown sugar, and granulated sugar. Using an electric mixer (medium speed) or by hand whisking, cream until well combined and no dry sugar granules remain (about 1 minute with mixer, ~2 minutes by hand).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Alternate adding dry ingredients and sour cream: begin with half of the dry ingredients, mix until just combined; add all the sour cream; then add remaining dry ingredients, mixing until you no longer see dry streaks of flour. A few clumps are fine—avoid over‑mixing!
- Portion the batter into the cupcake liners, filling each about ⅔ full.
- Bake in the center of the preheated oven for 15–20 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
- After baking, cool cupcakes in the tin for ~10 minutes, then transfer to a wire rack and allow them to cool completely to room temperature before filling and frosting.
- Make the brown sugar buttercream frosting:
- In a large bowl, combine softened butter, packed brown sugar, and salt. Using an electric mixer at medium‑high speed, cream until light in color and well combined (about 2–3 minutes).
- Add powdered sugar in two additions: mix the first addition on low speed until sugar dissolves; then add second addition and mix on low again. Then turn mixer to medium‑high and whip another ~2 minutes until fluffy and airy.
- Mix in vanilla and 3 tablespoons of milk; if frosting is too thick, add more milk 1 tablespoon at a time until it reaches a pipe‑able consistency.
- Fill & frost the cupcakes:
- Using a cupcake corer (or the bottom of a piping tip, a pairing knife, or a ½ teaspoon measuring spoon), remove the center of each cooled cupcake to create a hollow about ¾″ (≈2 cm / 18 mm) in diameter. Be careful not to cut through to the bottom.
- Spoon some of the pecan pie pudding filling into each hollow until full.
- Pipe or spread the frosting on top of each cupcake to cover. Serve and enjoy!
Helpful Tips
- Make sure your cupcakes are completely cooled before coring and filling—warm cupcakes may collapse or the filling may seep out.
- When creaming butter and sugars (for the cupcakes or frosting), ensure the butter is truly softened (room temp) so the sugars incorporate smoothly.
- Avoid over‑mixing the batter once dry ingredients are added; over‑mixing can yield dense cupcakes rather than tender ones.
- When piping frosting, chill the frosting slightly if your kitchen is warm, so it holds its shape better.
- Use high‑quality pecans (or toast them lightly beforehand) for maximum flavor and crunch.
- Store the pudding filling covered on the surface to prevent a skin from forming, which keeps the texture smooth.
- If piping frosting: dip your piping tip in warm water, shake off excess, and use a large star or open tip to get an attractive swirl.
Substitutions And Variations
- Dairy substitutes: You can replace the milk in the filling with a non‑dairy milk (such as almond or oat) if you prefer, though the flavor will differ slightly.
- Flour substitute: If you need a gluten‑free version, you can use a 1:1 gluten‑free all‑purpose flour blend in the cupcakes.
- Nuts: If you have a pecan allergy or want variation, you could try chopped walnuts or a pecan‑walnut mix (note: taste will shift).
- Add a twist: For an extra flavor layer, stir in a tablespoon of bourbon or rum into the pudding filling (omit if kids will eat them). Many recipes use bourbon to accentuate pecan pie flavor.
- Frosting swap: Instead of brown sugar buttercream, you could use a cream cheese brown sugar frosting for tangy contrast.
- Mini version: Make mini‑cupcakes by using a mini muffin tin and reducing bake time by a few minutes; great for parties.
- Chocolate version: Add 1‒2 Tbsp unsweetened cocoa powder to the cupcake batter for chocolate pecan pie cupcakes.
Storage Instructions
- Store the assembled cupcakes (filled and frosted) in an airtight container in the refrigerator for up to 3–4 days. Let them sit at room temperature before serving to enhance both texture and flavor.
- If you want to freeze: freeze the frosted cupcakes on a parchment‑lined tray until solid (~2 hours), then wrap each individually in cling wrap or foil and store in an airtight container for up to 2–3 months. Defrost in the refrigerator, then allow to reach room temperature prior to serving.
- If you plan ahead: you can make the cupcakes and filling ahead of time (but skip frosting until ready to serve). Then fill and frost when needed for a fresher appearance.
Nutritional Information
Here is a rough estimate per serving (1 cupcake) based on similar pecan pie cupcake recipes:
- Calories: ~300–350 kcal (may be higher depending on frosting, filling amounts)
- Carbohydrates: ~35–45 g
- Sugars: ~20–30 g
- Fat: ~15–20 g (saturated fat from butter)
- Protein: ~3–5 g
- Sodium: variable (~100–200 mg)
Serving Suggestions
- Serve these pecan pie cupcakes alongside a hot cup of coffee or spiced tea—makes for a cozy dessert moment.
- For a holiday gathering, display them on a tiered cake stand and top each one with a whole toasted pecan or a small drizzle of caramel for visual appeal.
- Add a dollop of lightly whipped cream or a scoop of vanilla ice cream on the side for an extra indulgent treat.
- These cupcakes also make great take‑home gifts: pack a few in a decorative box with some parchment for neighbors or friends.
- If serving outdoors in warm weather, keep them chilled until just before serving so the frosting holds its shape.
Frequently Asked Questions About Pecan Pie Cupcakes
Can I use a boxed cake mix instead of making cupcakes from scratch?
Yes, you can substitute a boxed vanilla or butter cake mix for the brown sugar cupcake portion if you’re short on time. However, you’ll still want to make the pecan pie pudding filling and the buttercream frosting from scratch to preserve the rich flavor and gooey texture that make this recipe special.
My frosting turned out grainy—what went wrong?
Grainy frosting often happens when the butter or brown sugar is either too cold or not properly creamed before adding powdered sugar. Make sure your butter is at room temperature. Cream the butter and brown sugar until lighter in color, then add the powdered sugar gradually. If the frosting is still grainy, you can mix in a teaspoon of warm milk to help dissolve any sugar crystals.
How do I prevent the filling from making the cupcake soggy?
To prevent sogginess, ensure the cupcake has fully cooled before coring and adding the filling. Filling a warm cupcake can cause structural weakness or leakage. Also, don’t overfill the cavity. Then frost soon after filling to seal in the moisture. One source recommends chilling the filling until firm before inserting.
Final Thoughts
Thank you for exploring this Pecan Pie Cupcakes recipe with me! I’m so glad you’re giving these a go—there’s something deeply satisfying about that first bite with the soft cake, the gooey pecan‑pie‑style filling, and the sweet, fluffy buttercream. It’s easier than it seems, and absolutely worth the effort. I hope when you taste the caramel‑brown‑sugar richness and the toasted pecans, you’ll feel the joy of baking and sharing something special. Wishing you a delightful baking experience and many happy moments with this dessert—enjoy every bite, and thanks for being part of our food‑loving community!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Pecan Pie Cupcakes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
Description
Pecan Pie Cupcakes are a cozy dessert twist packed with warm pecan pie pudding filling and topped with creamy brown sugar buttercream. They’re simple to make, beautifully indulgent in texture, and perfect for sharing on special occasions or as a seasonal treat.
Ingredients
For the pecan pie pudding filling:
2 tablespoons (30g) unsalted butter
1 teaspoon pure vanilla extract
¾ cup (100g) chopped pecans
¾ cup (180 mL) milk
½ cup (100g) firmly packed brown sugar, either light or dark
2 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
For the brown sugar cupcakes:
1 ½ cups (180g) all‑purpose flour (spoon and leveled)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons (90g) unsalted butter (softened to room temperature)
½ cup (100g) firmly packed brown sugar, either light or dark
⅓ cup (67g) granulated sugar
2 large eggs (at room temperature)
1 teaspoon pure vanilla extract
¾ cup (180g) sour cream (at room temperature)
For the brown sugar buttercream frosting:
1 cup (2 sticks or 225g) unsalted butter, brought to room temperature
½ cup (100g) firmly packed brown sugar, either light or dark
½ teaspoon salt
4 cups (520g) powdered sugar (sifted)
1 teaspoon pure vanilla extract
3 to 4 tablespoons milk
Instructions
- Make the pecan pie pudding filling:
- Measure out your butter, vanilla, and pecans and set them aside.
- In a medium saucepan, combine milk, brown sugar, cornstarch, salt, and cinnamon. Whisk until the mixture is mostly smooth; a bit of undissolved sugar at the bottom is perfectly fine.
- Place the pot over medium heat. Whisk constantly until the mixture boils and thickens enough to coat the back of a spoon.
- Remove the pot from heat, and while still hot, add butter, vanilla, and chopped pecans. Mix until butter is melted and everything is combined.
- Transfer the pudding into a medium bowl. Cover the surface with plastic wrap (pressed directly onto the surface) to prevent a skin forming. Set aside at room temperature until fully cooled.
- Preheat oven: Preheat your oven to 350°F (about 177°C). Line a 12‑cup cupcake tin with paper liners and set aside.
- Make the brown sugar cupcakes:
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, combine softened butter, packed brown sugar, and granulated sugar. Using an electric mixer (medium speed) or by hand whisking, cream until well combined and no dry sugar granules remain (about 1 minute with mixer, ~2 minutes by hand).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Alternate adding dry ingredients and sour cream: begin with half of the dry ingredients, mix until just combined; add all the sour cream; then add remaining dry ingredients, mixing until you no longer see dry streaks of flour. A few clumps are fine—avoid over‑mixing!
- Portion the batter into the cupcake liners, filling each about ⅔ full.
- Bake in the center of the preheated oven for 15–20 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
- After baking, cool cupcakes in the tin for ~10 minutes, then transfer to a wire rack and allow them to cool completely to room temperature before filling and frosting.
- Make the brown sugar buttercream frosting:
- In a large bowl, combine softened butter, packed brown sugar, and salt. Using an electric mixer at medium‑high speed, cream until light in color and well combined (about 2–3 minutes).
- Add powdered sugar in two additions: mix the first addition on low speed until sugar dissolves; then add second addition and mix on low again. Then turn mixer to medium‑high and whip another ~2 minutes until fluffy and airy.
- Mix in vanilla and 3 tablespoons of milk; if frosting is too thick, add more milk 1 tablespoon at a time until it reaches a pipe‑able consistency.
- Fill & frost the cupcakes:
- Using a cupcake corer (or the bottom of a piping tip, a pairing knife, or a ½ teaspoon measuring spoon), remove the center of each cooled cupcake to create a hollow about ¾″ (≈2 cm / 18 mm) in diameter. Be careful not to cut through to the bottom.
- Spoon some of the pecan pie pudding filling into each hollow until full.
- Pipe or spread the frosting on top of each cupcake to cover. Serve and enjoy!
Notes
Ensure butter is softened for best texture in both cupcake and frosting
Let cupcakes cool completely before filling
Store frosting and filling in the fridge if making ahead
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cupcake
- Calories: 325 kcal
- Sugar: 24 g
- Carbohydrates: 40 g
- Protein: 4 g