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Easy Pecan Pie Cupcakes with Gooey Filling

A close-up of a delicious pecan pie cupcake topped with creamy frosting and two pecan halves.
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Bake these easy pecan pie cupcakes that capture the rich, nutty flavor of classic pecan pie in a moist cupcake form, complete with a gooey filling and 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 (for batter)
  • 1 cup light corn syrup
  • 1/2 cup packed brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup pecan halves (for topping)
  • 1 cup powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon butter, softened
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the cupcake batter: Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir 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. Fold in the 1/2 cup chopped pecans.
  5. Fill each cupcake liner about two-thirds full with batter.
  6. Prepare the gooey pecan filling: In a small saucepan, whisk together the corn syrup, brown sugar, 2 tablespoons melted butter, 1 lightly beaten egg, vanilla extract, and salt. Heat over medium-low heat, stirring constantly, until the mixture thickens slightly, about 3-4 minutes. Do not boil.
  7. Spoon about 1 teaspoon of the warm pecan filling mixture into the center of each cupcake batter-filled liner.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the cupcake portion (avoiding the filling) comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the brown sugar frosting: In a bowl, beat the powdered sugar, 3 tablespoons milk, 1 tablespoon softened butter, and vanilla extract until smooth and creamy. Add more milk, one teaspoon at a time, if the frosting is too thick.
  10. Once cupcakes are completely cool, pipe or spread the brown sugar frosting onto each cupcake. Top with pecan halves.

Notes

  • For a richer flavor, consider using bourbon in the pecan filling mixture instead of omitting it if you are not avoiding alcohol.
  • If you are planning a large gathering, this recipe is a great alternative to traditional baking when you need quick desserts; it simplifies meal planning for parties.
  • You can make the cupcake batter ahead of time and store it in the refrigerator for up to 24 hours before baking.

Nutrition

Find it online: https://www.unfoldrecipes.com/pecan-pie-cupcakes-recipe/