Pecan Pie Cupcakes

There’s something magical about transforming a classic dessert into a portable treat, and that’s exactly what we do with Pecan Pie Cupcakes. I remember the first time I made them; it was a chilly fall afternoon, and the smell of buttery pastry and sweet pecans wafted through the house. My family gathered around the kitchen, eagerly waiting for the cupcakes to emerge from the oven. These cupcakes are not just any dessert; they bring the rich, nutty flavor of pecan pie wrapped in a soft, moist cake, topped with a creamy frosting that will have you licking the plate. Perfect for Thanksgiving or any fall gathering, they’re sure to impress your friends and family.

Essential Ingredients for Pecan Pie Cupcakes

The ingredients for Pecan Pie Cupcakes are thoughtfully chosen to create a balance of flavors and textures. The key players like yellow cake mix, pecans, and a rich butter frosting come together to form a delightful treat that encapsulates the essence of pecan pie. Each ingredient plays a crucial role in building the flavor profile, with the brown sugar adding depth and the corn syrup providing that signature gooeyness.

• 1 box yellow cake mix, plus ingredients on back of box – This forms the base of our cupcakes, providing a light and fluffy texture.
• 1/4 cup granulated sugar – A touch of sweetness enhances the cake mix.
• 1/4 cup packed dark brown sugar – This adds a rich caramel-like flavor.
• 2 tablespoons cornstarch – Helps to thicken the filling.
• 3/4 cup light corn syrup – Provides moisture and sweetness.
• 4 tablespoons butter, melted – Adds richness and flavor.
• 1/2 teaspoon salt – Balances out the sweetness.
• 2 eggs, lightly beaten – Binds the ingredients together.
• 1 heaping cup chopped pecans – The star ingredient that gives these cupcakes their signature flavor.
• 1 teaspoon vanilla extract – Adds warmth and depth of flavor.
• 3/4 cup packed dark brown sugar – Used for the frosting to create that rich taste.
• 1/4 cup water – Helps in dissolving the sugar.
• 1/4 teaspoon salt – Again, to balance the flavors.
• 1 1/2 cups unsalted butter, softened and divided – Essential for the frosting, giving it a creamy texture.
• 4 1/2 to 5 cups powdered sugar – For sweetness and structure in the frosting.
• 1 tablespoon milk – Helps to achieve the perfect frosting consistency.

Step by Step Guide for Pecan Pie Cupcakes

Making Pecan Pie Cupcakes is a delightful process that will fill your kitchen with wonderful aromas. This step-by-step guide will help you navigate through the process smoothly. Follow along as we create these captivating treats that will impress everyone at your gathering!

1. Begin by preheating your oven to 350 degrees Fahrenheit and prepare a cupcake pan with liners. You’ll want to bake 18 cupcakes, so make sure to have enough liners ready. As the oven warms up, it’s a great time to gather all your ingredients.

2. Next, in a large mixing bowl, combine the yellow cake mix with the ingredients listed on the back of the box. Make sure to follow the instructions closely for the best results. You’ll notice the mixture start to come together, creating a smooth and creamy batter.

3. Once your batter is ready, scoop it into the prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise beautifully while baking. Place the pan in the oven and bake according to the box directions until golden brown.

4. While the cupcakes are baking, it’s time to prepare the filling. In a medium saucepan, stir together the light corn syrup, granulated sugar, brown sugar, butter, salt, eggs, chopped pecans, and vanilla. Heat this mixture over medium heat, stirring constantly, until it comes to a gentle boil. This should only take a few minutes.

5. Once boiling, remove the saucepan from heat and allow the filling to cool for 10 minutes. After it has cooled slightly, pour it into a bowl and refrigerate for about 1 hour. This cooling time helps to thicken the filling.

6. Once the cupcakes are fully baked, remove them from the oven and let them cool completely on a wire rack. This is crucial as filling them while warm can make a mess!

7. After the cupcakes have cooled entirely, use a small knife or a cupcake corer to scoop out the center of each cupcake. Be careful not to go too deep; you want enough cake around the edges to hold the filling.

8. Fill each cupcake with the cooled filling you prepared earlier. You can do this using a spoon or a piping bag if you want a neater look.

9. Next, let’s make the frosting! In a small saucepan, combine the remaining brown sugar, water, and salt. Bring to a boil and cook for about 1 minute, stirring until the sugar dissolves. Remove from heat and let this mixture cool to room temperature.

10. In a mixing bowl, combine the cooled brown sugar mixture with the remaining butter. Beat until smooth using an electric mixer. Gradually add in the powdered sugar and milk and continue mixing until you achieve a creamy and spreadable consistency.

11. Finally, using a piping bag fitted with a large decorating tip, frost each filled cupcake with the rich buttercream. Be creative with your designs!

Recipe Tips about Pecan Pie Cupcakes

Here are some great tips to ensure your Pecan Pie Cupcakes turn out perfectly every time. From baking techniques to presentation advice, these tips will help you elevate your baking game!

• Storage: Store leftover cupcakes in an airtight container at room temperature for up to three days. If you need longer storage, refrigerate them.
• Freezing: You can freeze the cupcakes without frosting for up to a month. Just wrap them tightly in plastic wrap and place them in a freezer-safe container.
• Pairing: These cupcakes pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Variations: For a twist, consider adding chocolate chips to the filling or using a chocolate cake mix instead of yellow for a richer flavor.
• Serving Temperature: Allow the cupcakes to sit at room temperature for about 30 minutes before serving for the best flavor and texture.

Serving Ideas for Pecan Pie Cupcakes

When it comes to serving Pecan Pie Cupcakes, there are plenty of creative options to consider. Here’s how to make the most of these delightful treats:

• Seasonal Gatherings: Perfect for Thanksgiving or fall celebrations, these cupcakes can be a standout dessert on your holiday table.
• Brunch Parties: Serve them at brunch alongside coffee or tea for a sweet touch that will impress your guests.
• Picnics: They’re easy to transport, making them a delicious option for outdoor gatherings. Just remember to bring a cooler if it’s a warm day!
• Lunchbox Treats: Pack them in lunchboxes for a delightful surprise that kids and adults alike will enjoy.
• Decorative Displays: Arrange the cupcakes on a tiered cake stand for a beautiful centerpiece at any event.
• Flavor Pairings: Pair with a glass of milk or a spiced chai for a comforting combination.

FAQ

Conclusion

The Pecan Pie Cupcakes bring a delightful twist to a beloved classic dessert. Their decadent filling and luscious frosting are sure to create lasting memories for anyone who enjoys them. I encourage you to try making these cupcakes for your next gathering or simply for a sweet treat at home. You won’t regret it!

Pecan Pie Cupcakes

Indulge in the ultimate comfort dessert with these Pecan Pie Cupcakes. Filled with a rich, nutty filling and topped with creamy frosting, they make for a heavenly treat that's perfect for any occasion. Give them a try tonight!

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 18 servings

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 box yellow cake mix plus ingredients on back of box
• 1/4 cup granulated sugar
• 1/4 cup dark brown sugar packed
• 2 tablespoons cornstarch
• 3/4 cup light corn syrup
• 4 tablespoons butter melted
• 1/2 teaspoon salt
• 2 eggs lightly beaten
• 1 heaping cup chopped pecans
• 1 teaspoon vanilla extract
• 3/4 cup dark brown sugar packed
• 1/4 cup water
• 1/4 teaspoon salt
• 1 1/2 cups unsalted butter softened and divided
• 4 1/2 to 5 cups powdered sugar
• 1 tablespoon milk

Equipment

• Cupcake Pan
• Pastry Bag
• Large Decorating Tips

Method

 

1. Bake 18 cupcakes according to box directions. Let cool.
2. 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.
3. Scoop out the center of each cupcake. Fill with filling.
4. 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.
5. Combine cooled brown sugar mixture and remaining butter in the bowl of an electric mixer. Beat until smooth.
6. Gradually beat in powdered sugar. Beat in milk.
7. Using a piping bag fitted with a large tip, frost the cupcakes.

Notes

• Tip 1: Store leftover cupcakes in an airtight container at room temperature for up to three days.
• Tip 2: You can freeze the cupcakes without frosting for up to a month.
• Tip 3: These cupcakes pair wonderfully with a scoop of vanilla ice cream.
• Tip 4: For a twist, consider adding chocolate chips to the filling.
• Tip 5: Allow the cupcakes to sit at room temperature for about 30 minutes before serving.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.