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Easy Pecan Pie Cupcakes with Brown Sugar Frosting

Three delicious pecan pie cupcakes topped with thick, swirled brown sugar frosting and chopped pecans, sitting on a white plate.
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Bake these moist pecan pie cupcakes that capture the flavor of classic pecan pie. They feature a gooey center and are topped with a rich brown sugar frosting, making them a perfect holiday dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans, plus extra for topping
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the cupcake batter: Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  5. Fold in the 1/2 cup chopped pecans.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Prepare the gooey pecan filling: In a small saucepan, whisk together the corn syrup, 1/4 cup brown sugar, 1 egg, 1/2 teaspoon vanilla, and salt. Heat over medium-low heat, stirring constantly, until the mixture thickens slightly, about 3 minutes. Do not boil. Remove from heat and stir in the melted butter.
  8. Pour about 1 teaspoon of the pecan filling over the batter in each cupcake liner.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the cake portion comes out clean. Let the cupcakes cool completely on a wire rack.
  10. Prepare the brown sugar frosting: In a bowl, beat the powdered sugar, milk, and 1/2 teaspoon vanilla until smooth and creamy. Add more milk if needed to reach a spreadable consistency.
  11. Once cupcakes are cool, pipe or spread the brown sugar frosting onto each cupcake. Top with extra chopped pecans.

Notes

  • For an extra decadent touch, you can add a small dollop of chocolate ganache into the center of the cupcake before baking.
  • If you prefer a Southern dessert cupcakes flavor, substitute the milk in the frosting with heavy cream for a richer texture.
  • Bake these as bite sized pecan pie treats by using mini muffin tins, reducing the bake time by about 5 minutes.

Nutrition

Find it online: https://delishsymphony.com/pecan-pie-cupcakes-easy-brown-sugar-frosting/