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Pecan Pie Cupcakes Recipe

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★★★★★

4.8 from 69 reviews

Delight in these rich and moist Pecan Pie Cupcakes featuring buttery pecan-infused cake topped with a luscious brown sugar cream cheese frosting and garnished with toasted pecans. Perfect for nut lovers craving a classic dessert in convenient cupcake form.

Ingredients

Scale

Butter Pecan Cupcakes

  • 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

Brown Sugar Cream Cheese Frosting

  • 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

  1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set aside.
  2. Toast Pecans: In a large skillet, melt 2 tablespoons of butter over medium heat. Stir in the chopped pecans and toast for about 4-5 minutes, watching carefully to avoid burning. Remove from heat and let cool.
  3. Cream Butter & Sugar: In the bowl of an electric mixer, cream together the remaining 1 cup softened butter and granulated sugar until light and fluffy, ensuring the sugar dissolves well into the butter for a smooth batter.
  4. Add Eggs & Vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition. Then beat in the vanilla extract fully incorporating it.
  5. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cake flour, baking powder, salt, and cinnamon.
  6. Combine Dry & Wet Ingredients: Gradually add the dry ingredients to the mixer bowl alternately with the whole milk, beginning and ending with the dry ingredients. Mix just until combined.
  7. Fold in Pecans: Using a spoon, gently fold the toasted pecans into the batter to evenly distribute the nuts without overmixing.
  8. Fill & Bake: Fill prepared cupcake liners about 2/3 full with batter. Bake in the preheated oven for 21-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Cool: Remove cupcakes from oven and allow them to cool completely in the pan before frosting.
  10. Make Frosting: Beat cream cheese, unsalted butter, and dark brown sugar together until smooth and creamy. Add cinnamon and gradually beat in powdered sugar until frosting is fluffy and spreadable.
  11. Frost & Garnish: Spread or pipe the brown sugar cream cheese frosting over each cooled cupcake. Garnish the tops with toasted, chopped pecans for an added crunch and visual appeal.

Notes

  • Watch pecans carefully while toasting as they can burn quickly.
  • Make sure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
  • For a stronger pecan flavor, consider adding a dash of pecan extract to the batter.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: pecan pie cupcakes, pecan cupcakes, butter pecan cupcakes, cream cheese frosting, holiday cupcakes, nutty cupcakes

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