Pecan Pie Cupcakes

Whip up a batch of these irresistible Pecan Pie Cupcakes for a taste of classic holiday flavor in bite-sized perfection. This recipe takes the beloved essence of a traditional pecan pie and transforms it into portable, crowd-pleasing cupcakes, making them ideal for parties, potlucks, or simply a sweet treat to enjoy any time.

Key Ingredients for Pecan Pie Cupcakes

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup chopped pecans, divided
• For the Pecan Pie Filling:
  • 1 cup packed light brown sugar
  • ¼ cup (½ stick) unsalted butter, melted
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans
• For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk (optional, for thinning)
  • A few extra chopped pecans for garnish

How to Make Pecan Pie Cupcakes

These Pecan Pie Cupcakes are surprisingly simple to create, offering all the comforting flavors of pecan pie in an easy-to-share format. The process is straightforward, involving a moist cake base topped with a rich pecan filling and a luscious cream cheese frosting. With a preparation time of approximately 30 minutes and a baking time of around 20-25 minutes, you’ll have these delightful treats ready in under an hour, perfect for satisfying any sweet craving.

Step-by-Step Instructions

1. Preheat Oven and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
3. Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Incorporate Pecans: Gently fold in ½ cup of the chopped pecans into the batter.
7. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Prepare the Pecan Pie Filling: In a small bowl, combine the packed light brown sugar, melted butter, light corn syrup, and vanilla extract. Stir until well combined. Stir in the remaining ½ cup of chopped pecans.
9. Add Pecan Pie Filling to Cupcakes: Spoon about 1-2 teaspoons of the pecan pie filling mixture onto the center of each cupcake batter. It may sink slightly, which is perfectly fine.
10. Bake the Cupcakes: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
11. Cool the Cupcakes: Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
12. Prepare the Cream Cheese Frosting: While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy.
13. Add Powdered Sugar and Vanilla: Gradually beat in the powdered sugar until combined and smooth. Stir in the vanilla extract. If the frosting is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
14. Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
15. Garnish: Sprinkle a few extra chopped pecans over the top of each frosted cupcake for a beautiful finish.

Why You’ll Love This Pecan Pie Cupcakes

You’ll adore these Pecan Pie Cupcakes for their perfectly balanced textures and rich, comforting flavors that evoke the spirit of holiday gatherings. The star of the show is undoubtedly the delightful combination of a moist, cinnamon-spiced cake base layered with a gooey, nutty pecan pie filling, all crowned with a dreamy cream cheese frosting. Not only do these cupcakes offer an explosion of taste akin to your favorite slice of pecan pie, but crafting them at home saves you money compared to purchasing individual desserts from a bakery, making them an economical and indulgent choice.

Furthermore, the addition of chopped pecans throughout the cake and in the topping provides a satisfying crunch that complements the soft cake and creamy frosting beautifully. They are wonderfully portable, making them ideal for sharing at any occasion. Forget the hassle of slicing and serving a whole pie; these Pecan Pie Cupcakes are ready to be devoured with just one hand! Give them a try and experience the festive cheer they bring to any celebration.

Storing and Reheating Tips

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  Storing: Properly store cooled and unfrosted Pecan Pie Cupcakes in an airtight container at room temperature for up to 2 days. If frosted, store them in an airtight container in the refrigerator for up to 3-4 days.

  
  
• 
  

  Reheating: These cupcakes are best enjoyed at room temperature. If refrigerated, allow them to sit out for about 30 minutes before serving to allow the frosting to soften to its ideal creamy texture. Freezing is not typically recommended for frosted cupcakes as the frosting can become watery upon thawing.

  
  

Final Thoughts

These Pecan Pie Cupcakes are a delightful and easy way to enjoy the classic flavors of pecan pie in a convenient, individual serving. Gather your ingredients and give this recipe a try for a guaranteed crowd-pleasing dessert that brings warmth and sweetness to any occasion.

Pecan Pie Cupcakes

Whip up a batch of these irresistible Pecan Pie Cupcakes for a taste of classic holiday flavor in bite-sized perfection. This recipe takes the beloved essence of a traditional pecan pie and transforms it into portable, crowd-pleasing cupcakes, making them ideal for parties, potlucks, or simply a sweet treat to enjoy any time.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Cooling Time 30 minutes mins

Total Time 55 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Pecan Pie Cupcakes

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 cup unsalted butter, softened (2 sticks)
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup chopped pecans, divided

For the Pecan Pie Filling:

• 1 cup packed light brown sugar
• ¼ cup unsalted butter, melted (½ stick)
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract
• ½ cup chopped pecans

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened (1 stick)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (optional, for thinning)
• chopped pecans for garnish A few extra

Equipment

• Electric mixer
• Muffin tin
• Paper liners
• Wire rack

Method

 

1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
   1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
3. In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
   1 cup unsalted butter, softened, 1 ½ cups granulated sugar
4. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
   2 large eggs, 1 teaspoon vanilla extract
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
   ½ cup buttermilk
6. Gently fold in ½ cup of the chopped pecans into the batter.
   1 cup chopped pecans, divided
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. In a small bowl, combine the packed light brown sugar, melted butter, light corn syrup, and vanilla extract. Stir until well combined. Stir in the remaining ½ cup of chopped pecans.
   1 cup packed light brown sugar, ¼ cup unsalted butter, melted, 2 tablespoons light corn syrup, 1 teaspoon vanilla extract, ½ cup chopped pecans
9. Spoon about 1-2 teaspoons of the pecan pie filling mixture onto the center of each cupcake batter. It may sink slightly, which is perfectly fine.
10. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
11. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
12. While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy.
    8 ounces cream cheese, softened, ½ cup unsalted butter, softened
13. Gradually beat in the powdered sugar until combined and smooth. Stir in the vanilla extract. If the frosting is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
    2 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk
14. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
15. Sprinkle a few extra chopped pecans over the top of each frosted cupcake for a beautiful finish.
    chopped pecans for garnish

Notes

Storing: Properly store cooled and unfrosted Pecan Pie Cupcakes in an airtight container at room temperature for up to 2 days. If frosted, store them in an airtight container in the refrigerator for up to 3-4 days.

Reheating: These cupcakes are best enjoyed at room temperature. If refrigerated, allow them to sit out for about 30 minutes before serving to allow the frosting to soften to its ideal creamy texture. Freezing is not typically recommended for frosted cupcakes as the frosting can become watery upon thawing.