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The Best Pecan Pie Cupcakes

The Best Pecan Pie Cupcakes You’ll Ever Make at Home

The Best Pecan Pie Cupcakes combine the classic flavors of pecan pie with a moist cupcake, perfect for sharing and customizable for different dietary needs.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 12 cupcakes
Course: Desserts
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 1 cup milk swap for almond milk for a dairy-free option
  • 1 cup brown sugar provides deep sweetness
  • 1/2 cup granulated sugar enhances sweetness
  • 1 1/2 cups flour gluten-free all-purpose flour can be substituted
  • 1 tbsp baking powder key leavener
  • 1/2 tsp baking soda key leavener
  • 2 large eggs can substitute with flaxseed meal for vegan version
  • 1/2 cup sour cream can substitute with Greek yogurt
  • 1/4 tsp salt enhances flavor
  • 1 tsp ground cinnamon adds aromatic warmth
For the Pecan Pie Filling
  • 2 tbsp cornstarch thickens the filling
  • 1 cup pecans fresh pecans recommended
  • 1/4 cup butter provides flavor and moisture
  • 1 tsp vanilla extract use pure for best taste
For the Brown Sugar Buttercream
  • 2 cups powdered sugar creates light texture
  • 1 tbsp additional milk to adjust frosting consistency

Equipment

  • Medium saucepan
  • Large mixing bowl
  • muffin scoop
  • cupcake tin
  • Mixing Bowl
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Prepare Pecan Pie Filling: In a medium saucepan, whisk together cornstarch, sugar, and salt. Gradually add milk while stirring over medium heat. Cook for 5–7 minutes until thickened. Stir in butter and chopped pecans, cool completely.
  2. Make Cupcake Batter: In a large mixing bowl, combine flour, baking powder, baking soda, and ground cinnamon. Cream butter and sugars until fluffy. Add eggs, vanilla extract, and sour cream. Gradually blend in dry ingredients.
  3. Fill and Bake: Preheat oven to 350°F (175°C) and line cupcake tin with liners. Fill each liner about two-thirds full with batter. Bake for 15–18 minutes, let cool in pan for 10 minutes.
  4. Prepare Buttercream: Beat butter with brown sugar until fluffy. Gradually add powdered sugar, adjusting with milk to desired consistency.
  5. Assemble Cupcakes: Hollow out centers of cooled cupcakes, fill with pecan pie filling, and top with brown sugar buttercream.

Nutrition

Serving: 1cupcakeCalories: 310kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 26gVitamin A: 400IUCalcium: 50mgIron: 1.5mg

Notes

Use fresh pecans and quality butter for the best flavor. Allow the filling to cool fully before using.

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