Pecan Pie Cupcakes bring Thanksgiving comfort into one neat little dessert. Each cupcake has a soft brown sugar cinnamon crumb, creamy pecan pie filling, crunchy pecans, and fluffy brown sugar buttercream. Even better, the rich caramel-like flavor feels right at home on a holiday table. This recipe makes 12 cupcakes, and you can prepare parts ahead.
Table of Contents
Why You’ll Love These Pecan Pie Cupcakes
These Pecan Pie Cupcakes give you several textures in every bite. First, you get soft cake and creamy frosting. Then, the nutty filling adds a lovely crunch.
Also, the brown sugar runs through every layer. As a result, the cupcakes taste warm, buttery, and rich without losing their light texture.
Classic Pecan Pie Flavor in Cupcake Form
The center brings the familiar pecan pie character. Brown sugar, cinnamon, vanilla, butter, and chopped pecans create a creamy filling with plenty of nutty flavor.
Meanwhile, the cinnamon cupcake supports the filling instead of competing with it. Finally, brown sugar buttercream ties everything together.
Perfect for Thanksgiving and Holiday Desserts
These Pecan Pie Cupcakes make a practical Thanksgiving dessert because guests can simply grab one. You get 12 individual portions, so there is no pie slicing at the table.
Also, you can prepare the components ahead. That little bit of planning makes holiday baking much calmer.
Pecan Pie Cupcakes Ingredients
Ingredients for the Pecan Pie Filling
You need 2 tablespoons unsalted butter, 1 teaspoon vanilla, 3/4 cup chopped pecans, 3/4 cup milk, 1/2 cup packed brown sugar, 2 tablespoons cornstarch, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon.
Light or dark brown sugar works here.
Ingredients for the Brown Sugar Cupcakes
Gather 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
Also, use 6 tablespoons softened unsalted butter, 1/2 cup brown sugar, 1/3 cup granulated sugar, 2 eggs, 1 teaspoon vanilla, and 3/4 cup sour cream.
Ingredients for the Brown Sugar Buttercream
You need 1 cup softened unsalted butter, 1/2 cup brown sugar, 1/2 teaspoon salt, 4 cups sifted powdered sugar, 1 teaspoon vanilla, and 3 to 4 tablespoons milk.
How to Make Pecan Pie Cupcakes
Make the Pecan Pie Filling
First, measure the butter, vanilla, and pecans. Then, whisk the milk, brown sugar, cornstarch, salt, and cinnamon in a saucepan.
Next, cook over medium heat while whisking constantly. Once the mixture boils and coats a spoon, remove it from the heat.
Then, stir in the butter, vanilla, and pecans. Transfer the filling to a bowl and press plastic wrap directly onto its surface. Finally, let it cool completely.
Prepare the Brown Sugar Cupcake Batter
Heat your oven to 350°F or 175°C. Then, line a 12-cup pan with cupcake liners.
Whisk the flour, baking powder, baking soda, cinnamon, and salt. Separately, beat the softened butter with both sugars until smooth.
Next, beat in each egg separately, followed by the vanilla. Mix in half the dry ingredients, then the sour cream, and finally the remaining dry ingredients.
Bake and Cool the Cupcakes
Fill each liner no more than two-thirds full. Then, bake for 15 to 20 minutes.
Check the centers with a tester. Once it comes out clean, cool the cupcakes in the pan for about 10 minutes. Next, move them to a rack and let them cool completely.
Make the Brown Sugar Buttercream
Beat the butter, brown sugar, and salt for 2 to 3 minutes. Then, add the powdered sugar in two batches on low speed.
Next, whip for about 2 minutes. Add vanilla and 3 tablespoons milk. If needed, add a little more milk until the frosting pipes smoothly.
Core and Fill the Cupcakes
Once cool, cut a roughly 3/4-inch section from each cupcake center. However, keep the bottom intact.
Then, spoon the cooled pecan filling into each cavity. This hidden center gives Pecan Pie Cupcakes their creamy, crunchy surprise.
Frost and Decorate the Cupcakes
Pipe the brown sugar buttercream generously over each filled cupcake. Then, sprinkle extra chopped pecans over the frosting if you like.
Tips for the Best Pecan Pie Cupcakes
Measure the Filling Ingredients Before Cooking
Have your butter, vanilla, and pecans ready before you start. Once the filling thickens, you need to stir them into the hot mixture right away.
Avoid Overmixing the Cupcake Batter
Stop mixing as soon as everything comes together. In fact, a few tiny lumps cause no problem.
Fill Cupcake Liners No More Than Two-Thirds Full
Keep the batter below the two-thirds mark. Otherwise, the cupcakes can rise beyond the liners.
Cool the Cupcakes Completely Before Filling
Let the cupcakes cool fully before coring or frosting them. Otherwise, warm cake can soften the buttercream and filling.
Keep the Bottom Intact When Coring the Cupcakes
Remove only the center section. Most importantly, leave cake at the bottom so the pecan filling stays inside.
Adjust the Buttercream for Easy Piping
If your buttercream feels too thick, add milk gradually. Start with about 1 tablespoon at a time until you reach a smooth consistency.
Make-Ahead and Storage Instructions
How to Make the Cupcakes Ahead of Time
The total recipe takes about 3 hours 10 minutes, including 35 minutes of prep, 15 minutes of baking, and about 10 minutes of additional cooking.
For easier holiday planning, prepare the filling ahead and chill it. You can also bake the cupcakes before assembly.
How to Store Pecan Pie Cupcakes
Store finished Pecan Pie Cupcakes tightly covered or inside an airtight container in the refrigerator. They keep for about 5 days.
How to Serve Refrigerated Cupcakes
For a softer texture, take the cupcakes from the refrigerator about 30 minutes before serving. As a result, the cake and buttercream lose their firm chill.
For more recipe ideas and kitchen inspiration, you can also follow Kai Recipes on Pinterest and Facebook.
Pecan Pie Cupcakes FAQs
What is the secret ingredient that makes pecan pie so delicious?
Brown sugar plays a major role because it adds deep caramel-like sweetness. Also, vanilla, butter, salt, and toasted nutty pecan flavors create the familiar rich taste.
What is the filling in pecan pie made of?
Traditional recipes often combine pecans with a sweet, rich filling. However, these Pecan Pie Cupcakes use milk, brown sugar, cornstarch, cinnamon, butter, vanilla, and chopped pecans to create a creamy cupcake center.
What is Jamie Oliver’s recipe for pecan pie?
Jamie Oliver has published his own pecan pie preparations, but this cupcake recipe does not follow one of them. Instead, it uses a brown sugar cupcake with a creamy pecan filling and brown sugar buttercream.
Why is pecan pie so high in calories?
Pecans naturally contain plenty of fat, while traditional pie fillings also contain concentrated sugars and fats. Therefore, those ingredients can make pecan pie calorie dense. No nutrition information is provided for this cupcake recipe.
More Such Recipes
- classic Southern pecan pie
- rich pecan pie cheesecake
- moist butter pecan cake
- pumpkin pecan streusel torte
- easy pumpkin coffee cake with pecans
- creamy pumpkin cheesecake bars with pecans
Final Thoughts
Pecan Pie Cupcakes pack plenty of Thanksgiving flavor into a simple handheld dessert. The airy cinnamon brown sugar cake, creamy pecan center, crunchy nuts, and fluffy frosting make every bite interesting.
Better still, the 12-cupcake yield fits smaller gatherings and crowded dessert tables alike. Prepare a few components ahead, assemble after everything cools, and bring them to the table when you want pecan pie flavor without cutting a single slice.
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Pecan Pie Cupcakes With Brown Sugar Buttercream
Description
Pecan Pie Cupcakes combine soft brown sugar cinnamon cupcakes with creamy, crunchy pecan pie filling and fluffy brown sugar buttercream. This Thanksgiving dessert makes 12 cupcakes and works well for make-ahead holiday baking.
Ingredients
- Pecan Pie Filling:
- 2 tablespoons (30 g) unsalted butter
- 1 teaspoon pure vanilla extract
- 3/4 cup (100 g) chopped pecans
- 3/4 cup (180 mL) milk
- 1/2 cup (100 g) packed light or dark brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Brown Sugar Cupcakes:
- 1 1/2 cups (180 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons (90 g) unsalted butter, softened to room temperature
- 1/2 cup (100 g) packed light or dark brown sugar
- 1/3 cup (67 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (180 g) sour cream, room temperature
- Brown Sugar Buttercream:
- 1 cup (225 g / 2 sticks) unsalted butter, softened to room temperature
- 1/2 cup (100 g) packed light or dark brown sugar
- 1/2 teaspoon salt
- 4 cups (520 g) sifted powdered sugar
- 1 teaspoon pure vanilla extract
- 3 to 4 tablespoons milk
- Optional:
- Chopped pecans for decorating
Instructions
- Have the butter, vanilla, and pecans measured and ready for the filling. Whisk the milk, brown sugar, cornstarch, salt, and cinnamon together in a saucepan until smooth.
- Cook over medium heat while whisking continuously. Once the mixture boils and thickens enough to coat a spoon, remove it from the heat.
- Stir in the butter, vanilla, and pecans until combined. Transfer the filling to a bowl and press plastic wrap directly against the surface. Let it cool completely at room temperature.
- Heat the oven to 350°F (175°C). Line a 12-cup cupcake pan with liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
- In a separate bowl, cream the softened butter with the brown sugar and granulated sugar until combined and smooth.
- Beat in the eggs one at a time, then mix in the vanilla.
- Mix in half of the dry ingredients, followed by all of the sour cream. Then mix in the remaining dry ingredients. Stop mixing as soon as the batter comes together.
- Fill each cupcake liner no more than two-thirds full.
- Bake for 15 to 20 minutes, or until a tester inserted into the center comes out clean. Cool in the pan for about 10 minutes, then transfer the cupcakes to a rack and let them cool completely.
- For the buttercream, beat the butter, brown sugar, and salt on medium-high speed for 2 to 3 minutes, until lighter in color.
- Add the powdered sugar in two batches on low speed. Then whip on medium-high speed for about 2 minutes, until fluffy.
- Beat in the vanilla and 3 tablespoons milk. Add more milk gradually if needed for a smooth, pipeable consistency.
- Remove a roughly 3/4-inch (2 cm / 18 mm) section from the center of each cooled cupcake. Do not cut through the bottom.
- Spoon the cooled pecan pie filling into each cavity.
- Pipe the brown sugar buttercream over each cupcake. Sprinkle with additional chopped pecans if desired.
Notes
Measure the butter, vanilla, and pecans before cooking the filling because you need to stir them into the mixture while it is still hot.
Press plastic wrap directly against the surface of the filling while it cools to help prevent a skin from forming.
Avoid overmixing the cupcake batter. A few small lumps are fine.
Do not fill the cupcake liners beyond two-thirds capacity.
Let the cupcakes cool completely before filling and frosting.
When coring the cupcakes, keep the bottom intact so the filling does not leak.
If the buttercream feels too thick for piping, add milk gradually, about 1 tablespoon at a time.
Store finished cupcakes tightly covered or in an airtight container in the refrigerator for up to about 5 days.
For the best texture and flavor, let refrigerated cupcakes sit at room temperature for approximately 30 minutes before serving.
No nutrition information is provided for this recipe.