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