Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- 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
- 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
- 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
- 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
- Gently fold in ½ cup of the chopped pecans into the batter.1 cup chopped pecans, divided
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- 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
- 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.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- 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
- 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
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
- 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.
