Pecan Pie Cupcakes

By jiafei

18 Person

80 Minutes

312 Calories

Pecan Pie Cupcakes have a gooey pecan pie filling in the middle and are topped with a creamy brown sugar buttercream. There’s no better cupcake for Thanksgiving. These cupcakes have so much buttery, crunchy pecan flavor! To simplify this recipe, I started with a box of yellow cake mix and baked cupcakes according to the package directions. If you can find the Butter Pecan cake mix, it would work well too. I then scooped out some of the middles of each cupcake to make room for a gooey and sweet pecan pie filling. It’s a nice little hidden surprise.

Ingredients

Brown Sugar Frosting

1 tbsp. Milk
4 1/2 cups Powdered sugar
1 1/2 cups Unsalted butter, softened and divided
1/4 tsp. Salt
1/4 cup Water
3/4 cup Packed dark brown sugar

1 tsp. Vanilla extract oil
1 cup Chopped pecans
2 Eggs, lightly beaten
1/2 tsp. Salt
4 tbsp. Butter, melted
3/4 cup Light corn syrup
2 tbsp. Cornstarch
1/4 cup Packed dark brown sugar
1/4 cup Granulated sugar
1 box Yellow cake mix, plus ingredients on back of box

Method

01

Bake 18 cupcakes according to box directions. Let cool. In a medium saucepan stir together all filling ingredients EXCEPT pecans and vanilla. Bring to a boil. Remove from heat and stir in pecans and vanilla. Pour into a bowl. Let mixture cool on the counter for 10 minutes and then refrigerate for 1 hour. Scoop out the center of each cupcake. Fill with filling.
02

In a small saucepan, bring brown sugar, water, and salt to a boil. Cook for about 1 minute, stirring to dissolve sugar. Add 1/2 cup butter and stir until melted. Let mixture cool to room temperature.
03

Combine cooled brown sugar mixture and remaining butter in the bowl of an electric mixer. Beat until smooth.
04

Gradually beat in powdered sugar. Beat in milk.
05

Using a piping bag fitted with a large tip, frost the cupcakes.

Related Tags

Pecan Pie Cupcakes

4.1

( By jiafei )

01 Information

Grade easy
Serving 18 servings
Calorie 312 Kcal
Prep Time 20 Mins
Cook Time 60 Mins
Total Time 80 Mins

02 Ingredients

Brown Sugar Frosting

1 tbsp. Milk

4 1/2 cups Powdered sugar

1 1/2 cups Unsalted butter, softened and divided

1/4 tsp. Salt

1/4 cup Water

3/4 cup Packed dark brown sugar

1 tsp. Vanilla extract oil

1 cup Chopped pecans

2 Eggs, lightly beaten

1/2 tsp. Salt

4 tbsp. Butter, melted

3/4 cup Light corn syrup

2 tbsp. Cornstarch

1/4 cup Packed dark brown sugar

1/4 cup Granulated sugar

1 box Yellow cake mix, plus ingredients on back of box

03 Method

Step 1

Bake 18 cupcakes according to box directions. Let cool. In a medium saucepan stir together all filling ingredients EXCEPT pecans and vanilla. Bring to a boil. Remove from heat and stir in pecans and vanilla. Pour into a bowl. Let mixture cool on the counter for 10 minutes and then refrigerate for 1 hour. Scoop out the center of each cupcake. Fill with filling.

Step 2

In a small saucepan, bring brown sugar, water, and salt to a boil. Cook for about 1 minute, stirring to dissolve sugar. Add 1/2 cup butter and stir until melted. Let mixture cool to room temperature.

Step 3

Combine cooled brown sugar mixture and remaining butter in the bowl of an electric mixer. Beat until smooth.

Step 4

Gradually beat in powdered sugar. Beat in milk.

Step 5

Using a piping bag fitted with a large tip, frost the cupcakes.

04 Author