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Pecan Pie Cupcakes with Gooey Filling and Brown Sugar Frosting

A split image showing a cross-section of a pecan pie cupcake with filling, and a close-up of another pecan pie cupcake with caramel frosting and pecans.
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Capture the rich, gooey flavor of classic pecan pie in a simple, moist cupcake format. This recipe features a tender base filled with sticky pecan topping and finished with a sweet brown sugar frosting, making it an accessible holiday dessert.

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
  • 1 cup chopped pecans, divided
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • For the Frosting: 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 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 stir in the vanilla extract.
  4. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined.
  5. Fold in 1/2 cup of the chopped pecans.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Prepare the Gooey Filling: In a small saucepan over medium heat, combine the corn syrup, 1/4 cup brown sugar, 1 egg, and 1/4 teaspoon salt. Whisk constantly until the mixture thickens slightly, about 3-4 minutes. Do not boil.
  8. Spoon about 1 teaspoon of the warm pecan filling mixture over the top of the batter in each cupcake. Sprinkle the remaining 1/2 cup of chopped pecans over the filling.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the cake portion comes out clean. Let the cupcakes cool completely in the pan before removing them.
  10. Prepare the Brown Sugar Frosting: In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the heavy cream, beating until smooth. Stir in the vanilla extract and a pinch of salt. Beat until light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the brown sugar frosting onto each cupcake. Serve immediately.

Notes

  • For an extra layer of flavor, add 1 teaspoon of bourbon extract to the gooey filling mixture.
  • If you want a truly decadent treat, use a small spoon to core out a small well in the center of the cooled cupcake before filling it with extra pecan mixture and frosting.
  • This recipe makes 12 standard cupcakes, perfect for bite sized pecan pie indulgence.

Nutrition

Find it online: https://pureplatepath.com/pecan-pie-cupcakes/