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Pecan Pie Cupcakes with Brown Sugar Frosting

A close-up of a perfectly frosted pecan pie cupcake topped with candied pecans.
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You get the rich, nutty flavor of classic pecan pie in a moist, easy-to-make cupcake. This recipe features a gooey pecan filling baked inside a tender cake, topped with a sweet brown sugar frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans, plus extra for topping
  • 1/2 cup light corn syrup
  • 1/4 cup packed brown sugar
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons milk or cream
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the cupcake batter: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking soda, and salt in a small bowl. Set aside.
  3. In a large bowl, cream the softened butter and granulated 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. Fold in the 1/2 cup of chopped pecans.
  5. Prepare the gooey pecan filling: In a small saucepan, combine the corn syrup, brown sugar, 1 tablespoon melted butter, and 1/4 teaspoon salt. Heat over medium heat, stirring until the sugar dissolves and the mixture bubbles slightly. Remove from heat.
  6. In a separate small bowl, whisk the egg yolk and 1 teaspoon vanilla extract. Slowly whisk about 1/4 cup of the hot syrup mixture into the egg mixture to temper it. Then, pour the tempered egg mixture back into the saucepan with the remaining syrup. Stir well.
  7. Fill the cupcake liners about two-thirds full with the batter. Spoon about 1 to 1 1/2 teaspoons of the pecan filling into the center of the batter in each cup.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the cake portion comes out clean. Let the cupcakes cool completely on a wire rack.
  9. Make the brown sugar frosting: Beat the powdered sugar, softened butter, milk, and vanilla extract together until smooth and creamy. Add more milk, a teaspoon at a time, if the frosting is too stiff.
  10. Pipe or spread the brown sugar frosting onto the cooled cupcakes. Top each cupcake with a few extra chopped pecans.

Notes

  • For a Southern twist, you can add 1 teaspoon of bourbon extract to the pecan filling mixture.
  • If you want a richer cake, substitute 1/4 cup of the buttermilk with sour cream.
  • Make sure your cupcakes are completely cool before frosting, or the brown sugar frosting will melt.

Nutrition

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