Introduction

Pecan Pie Cupcakes offer the rich, buttery flavor of classic pecan pie in a moist, fluffy cupcake form. Topped with a smooth brown sugar cream cheese frosting and garnished with toasted pecans, these cupcakes make a perfect treat for gatherings or cozy afternoons.

A close-up of six yellow vanilla cupcakes with thick swirls of light beige frosting on top. Each cupcake frosting has small pieces of crushed brown pecans sprinkled all around, with a whole pecan placed upright at the very top center. The cupcakes are arranged on a shiny silver tray placed on a white marbled surface, with whole and broken pecans scattered around the tray. The texture of the soft cake contrasts with the smooth, creamy frosting and crunchy nuts, making the image look rich and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/8 cups butter – softened, divided (1 cup + 2 tablespoons)
2 cups pecans – chopped
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup whole milk
8 ounces cream cheese – room temperature
3/4 cup unsalted butter – room temperature (1 1/2 sticks)
3/4 cup dark brown sugar
1 teaspoon cinnamon
3 cups powdered sugar
2/3 cup pecans – toasted and chopped, for garnish

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set aside.
Step 2: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped pecans and toast them for about 4-5 minutes, stirring frequently to prevent burning. Remove from heat and set aside.
Step 3: In the bowl of an electric mixer, cream together the remaining 1 cup of softened butter and the granulated sugar until light and fluffy.
Step 4: Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Then beat in the vanilla extract.
Step 5: In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients in the mixer, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Gently fold in the toasted pecans with a spoon. Fill the cupcake liners about two-thirds full with batter.
Step 7: Bake the cupcakes for 21-23 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow cupcakes to cool completely before frosting.
Step 8: To make the Brown Sugar Cream Cheese Frosting, beat together cream cheese, unsalted butter, dark brown sugar, and cinnamon until smooth and creamy. Gradually add powdered sugar and continue beating until the frosting is fluffy.
Step 9: Frost the cooled cupcakes generously using a spatula or piping bag. Garnish each with toasted and chopped pecans.

Tips & Variations

Toast the pecans carefully to avoid burning; stirring frequently helps ensure even toasting.
For an extra gooey center, try adding a small dollop of caramel sauce inside each cupcake before baking.
If you prefer, substitute half the whole milk with buttermilk for added tang and moisture.
Use a piping bag fitted with a star tip to create elegant frosting swirls.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow refrigerated cupcakes to come to room temperature before serving for best flavor. The frosting can be made ahead and stored in the fridge as well; whip it again before spreading if it firms up too much.

How to Serve

The image shows a single vanilla cupcake with a light golden-yellow base in a crinkled paper liner, topped with a thick swirl of creamy beige frosting arranged in two large layers. The frosting is decorated with several small chopped pecan pieces scattered on top and a whole pecan standing upright at the peak of the swirl. The cupcake is placed in the center of an ornate white plate with a gold rim pattern, which also has whole and chopped pecans scattered around it. The background is a white marbled texture with other similar cupcakes softly blurred behind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute gluten-free all-purpose and cake flours in equal amounts. Be sure your baking powder is also gluten-free to maintain the proper rise and texture.

How do I prevent the frosting from melting?

Keep the cupcakes refrigerated if the environment is warm and avoid leaving them out for extended periods. Using room temperature cream cheese and butter helps maintain stability, but frosting can soften in heat.