Print

Pecan Pie Cupcakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 90 reviews

These Pecan Pie Cupcakes combine the rich, nutty flavor of classic pecan pie with the convenience and delight of a cupcake. Moist and tender with a hint of vanilla and a delightful crunch of chopped pecans, topped with a luscious brown sugar frosting and garnished with extra pecans. Perfect for dessert or a special treat alongside your favorite tea or coffee.

Ingredients

Dry Ingredients

  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Add-ins & Toppings

  • 1/2 cup (60 g) pecans, chopped
  • 1 cup (240 ml) brown sugar frosting
  • Additional chopped pecans for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, packed brown sugar, baking powder, and salt until evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous.
  4. Combine Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and mix gently until just combined to avoid overmixing.
  5. Add Pecans: Fold in the chopped pecans evenly into the batter to add texture and flavor.
  6. Fill Muffin Liners: Spoon the batter into the lined muffin cups, filling each about two-thirds full to allow room for rising.
  7. Bake Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Cupcakes: Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
  9. Prepare Brown Sugar Frosting: In a small saucepan, heat brown sugar and milk over low heat until the sugar dissolves and the mixture starts bubbling. Remove from heat and let cool for 10 minutes.
  10. Make Frosting Base: Beat softened butter until creamy in a bowl. Add the cooled brown sugar mixture gradually, mixing well.
  11. Finish Frosting: Gradually add powdered sugar and beat the mixture until it’s light, fluffy, and spreadable.
  12. Decorate Cupcakes: Using a piping bag or spatula, frost the cooled cupcakes with the brown sugar frosting.
  13. Garnish and Serve: Sprinkle additional chopped pecans on top for garnish. Serve these delicious pecan pie cupcakes alongside tea or coffee for the perfect treat.

Notes

  • Do not overmix the batter to keep cupcakes tender.
  • Ensure the frosting is fully cooled before adding to butter to prevent melting.
  • You can substitute milk with a dairy-free alternative if desired.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • For extra flavor, lightly toast pecans before adding to batter and as garnish.

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