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Gooey Pecan Pie Cupcakes with Brown Sugar Frosting

Three delicious pecan pie cupcakes with swirled, spiced frosting topped with chopped pecans, sitting on a white plate.
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Capture the rich, sticky flavor of classic pecan pie in a moist cupcake format. These easy pecan pie cupcakes feature a gooey filling and are topped with a dreamy brown sugar frosting, making them a perfect holiday dessert.

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 cup light brown sugar, packed (for filling)
  • 1/4 cup light corn syrup
  • 2 tablespoons unsalted butter, melted (for filling)
  • 1 large egg (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1 cup chopped pecans (for filling)
  • 1 cup powdered sugar (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 tablespoons milk (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1/4 cup chopped pecans (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the cupcake batter: In a medium bowl, whisk together the flour, baking soda, and salt. 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. Gradually add the dry ingredients alternately with the buttermilk, mixing until just combined. Do not overmix.
  5. Fill each cupcake liner about two-thirds full with batter.
  6. Prepare the gooey pecan pie filling: In a separate small bowl, whisk together the light brown sugar, corn syrup, melted butter, egg, and vanilla extract until smooth.
  7. Spoon about 1 teaspoon of the pecan pie filling mixture over the batter in each cupcake liner. Sprinkle about 1 teaspoon of the chopped pecans (for filling) over the filling layer.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the cake portion comes out clean. Let the cupcakes cool completely in the pan before removing.
  9. Prepare the brown sugar frosting: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating well. Add the milk and vanilla extract, beating until the frosting is smooth and spreadable. Add more milk if needed for desired consistency.
  10. Once cupcakes are cool, frost each one generously with the brown sugar frosting. Top with a few extra chopped pecans for garnish.

Notes

  • For a richer flavor, substitute the milk in the frosting with heavy cream.
  • If you want a bourbon pecan pie cupcake variation, add 1 teaspoon of bourbon to the pecan pie filling mixture before pouring it over the batter.
  • These bite-sized pecan pies are excellent served slightly warm if you skip the frosting.

Nutrition

Find it online: https://cookincorner.com/pecan-pie-cupcakes-gooey-brown-sugar-frosting/