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Pecan Pie Cupcakes with Brown Sugar Buttercream Frosting

Close-up of a delicious pecan pie cupcake topped with swirled caramel frosting and chopped pecans.
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Make these Pecan Pie Cupcakes to capture the rich, gooey flavor of classic pecan pie in a moist, individual cupcake format. They feature a simple, buttery cake base, a sticky pecan filling, and are topped with a decadent brown sugar buttercream frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • For the Gooey Pecan Filling:
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped pecans
  • For the Brown Sugar Buttercream Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 cup packed light brown sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream
  • 1/4 cup chopped pecans, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Prepare the Cupcakes: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and 1 cup of brown sugar 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. Prepare the Gooey Pecan Filling: In a small bowl, whisk together the corn syrup, 1/4 cup brown sugar, melted butter, beaten egg, and vanilla extract until smooth. Stir in the 1 cup of chopped pecans.
  7. Spoon about 1 teaspoon of the pecan filling mixture over the top of the batter in each cupcake liner.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the cake portion comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the Brown Sugar Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar and 1/2 cup brown sugar, beating until smooth. Add the vanilla extract and heavy cream, one tablespoon at a time, beating until the frosting is light and spreadable.
  10. Once the cupcakes are completely cool, pipe or spread the brown sugar frosting onto each cupcake. Garnish with extra chopped pecans.

Notes

  • For an extra layer of flavor, add 1 teaspoon of bourbon to the pecan filling mixture.
  • If you prefer a less sweet frosting, reduce the powdered sugar to 2 1/2 cups.
  • You can bake these as mini pecan pies by using a mini pie crust base instead of cupcake batter.

Nutrition

Find it online: https://cookingbymia.com/pecan-pie-cupcakes-recipe-gooey-filling/