Best Ever Pecan Pie Cupcakes Recipe

I was inspired to try an unexpected take on classic flavors with these pecan pie cupcakes. Nestled in a soft, sweet cake, an irresistible pecan filling awaits you. Every bite delivers a surprising mix of textures that captivated my palate. I am excited to share this culinary adventure with you.

I always look forward to making these Best Ever Pecan Pie Cupcakes because they bring a whole new twist to our usual holiday treats. I started by mixing 1 1/4 cups all-purpose flour with a hint of baking powder and a pinch of salt before blending in 1/2 cup unsalted butter and 3/4 cup granulated sugar.

Into the batter, I stirred 2 large eggs, 1/2 cup buttermilk, and a dash of vanilla extract to create a light and fluffy base. Meanwhile, my pecan pie filling came together with 1/2 cup dark corn syrup, 1 cup chopped pecans, and just the right amount of 1/2 cup light brown sugar, plus a couple more eggs and a teaspoon of vanilla for extra depth of flavor.

These cupcake goodies are my go-to for when I want to impress both pie lovers and cake enthusiasts alike. Enjoy experimenting with this twist on classic dessert cupcakes.

Why I Like this Recipe

I like this recipe because it combines the classic flavor of cupcakes with a fun twist of pecan pie. I love how the crunchy pecans mixed with that sweet, gooey filling add a really cool texture contrast that makes each bite interesting. I also enjoy that its pretty simple to make even though it tastes really fancy, so I feel like I’m showing off a real treat whenever I serve them. Finally, the fact that it’s a holiday staple in my house makes it extra special for me – it always brings back awesome memories with my family and friends.

Ingredients

• All-purpose flour gives the cupcakes structure and lots of carbs even if it isnt the healthiest option.
• Unsalted butter adds rich flavor and moisture but it is high in fat so use with care.
• Eggs provide protein and help bind the ingredients together making the cupcakes fluffy.
• Dark corn syrup makes the filling really sweet and smooth, adding depth to the taste.
• Chopped pecans bring crunch and healthy fats, giving the cupcakes a nutty, satisfying bite.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/2 cup dark corn syrup
• 1/2 cup light brown sugar
• 2 large eggs (for the filling)
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract (for the filling)
• 1 cup chopped pecans
• A pinch of salt (for the filling)

How to Make this

1. Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners.

2. In a medium bowl, whisk together 1 1/4 cups flour, 1/4 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.

3. In a separate large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until it looks light and fluffy then beat in 2 large eggs and 1 tsp vanilla extract.

4. Gradually mix in the dry ingredients with 1/2 cup buttermilk, stirring gently until just combined (don’t overmix it!).

5. Spoon the batter evenly into the liners, filling them about 2/3 full, and bake for 12-15 minutes until the cupcake tops are set.

6. While the cupcakes are in the oven, prepare the filling: Whisk together 1/2 cup dark corn syrup, 1/2 cup light brown sugar, 2 large eggs, 2 tbsp melted unsalted butter, 1 tsp vanilla extract, and a pinch of salt in a bowl.

7. Stir in 1 cup chopped pecans into the filling until well combined.

8. Once the cupcakes are cool enough to handle, carefully remove a small circle from the center of each cupcake (using a small knife or spoon) to create a little well.

9. Evenly spoon the pecan filling into each cupcake well, filling them generously.

10. Put the filled cupcakes back into the oven for an extra 8-10 minutes to let the filling set. Allow them to cool completely before serving. Enjoy these pecan pie cupcakes with your family!

Equipment Needed

1. Preheated oven set to 350°F
2. 12-cup muffin pan with cupcake liners
3. Medium mixing bowl for dry ingredients
4. Large mixing bowl for wet ingredients
5. Whisk
6. Electric mixer or hand mixer
7. Measuring cups and spoons
8. Spatula for mixing
9. Small knife or spoon to remove cupcake centers
10. Cooling rack for cooling the cupcakes

FAQ

Best Ever Pecan Pie Cupcakes Recipe Substitutions and Variations

• If you don’t have buttermilk, you can mix 1/2 cup of milk with 1/2 teaspoon of lemon juice or vinegar and let it sit for 5 minutes.
• You can use salted butter if unsalted isn’t available, just remember to cut down on the extra pinch of salt in the recipe.
• If dark corn syrup is hard to find, try using golden syrup or even a mix of maple syrup and a little sugar for a similar effect.
• For light brown sugar, you can substitute it with an equal amount of coconut sugar; it might change the taste a bit but works in a pinch.

Pro Tips

1. Make sure your butter is really soft before you start; if it’s too cold, the sugar won’t cream properly and your cupcakes might turn out denser than you’d like.

2. Be careful not to overmix the batter once you add the dry ingredients. Overmixing can make your cupcakes tough, so stir just until everything is combined.

3. Keep an eye on that second bake with the fillings. Every oven is a bit different, so start checking a couple of minutes before the suggested time to avoid overbaking.

4. When you stir in the chopped pecans, do it gently so that they don’t settle at the bottom, which helps get an even flavor in every bite.