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.

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

Scale

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

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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.