why make this recipe
Pecan Pie Cupcakes bring the delightful flavors of traditional pecan pie into a convenient, bite-sized treat. These cupcakes make for a perfect dessert, whether you’re celebrating a special occasion or just enjoying a cozy night in. The soft, moist cake, combined with sweet pecan filling and creamy frosting, creates a delightful experience that will leave everyone wanting more. Plus, they are easy to make and great for sharing with family and friends.
how to make Pecan Pie Cupcakes
Ingredients :
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon pure vanilla extract
- 3/4 cup (100g) chopped pecans
- 3/4 cup (180mL) milk
- 1/2 cup (100g) packed brown sugar (light or dark)
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 & 1/2 cups (180g) all-purpose flour (spoon and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons (90g) unsalted butter (softened to room temperature)
- 1/2 cup (100g) packed brown sugar (light or dark)
- 1/3 cup (67g) granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 3/4 cup (180g) sour cream (at room temperature)
- 1 cup (2 sticks / 225g) unsalted butter (softened to room temperature)
- 1/2 cup (100g) packed brown sugar (light or dark)
- 1/2 teaspoon salt
- 4 cups (520g) powdered sugar (sifted)
- 1 teaspoon pure vanilla extract
- 3 to 4 tablespoons milk
Directions :
- Measure out your butter, vanilla, and pecans before you start to make the pudding so they’re ready. Set aside.
- In a medium saucepot, combine milk, brown sugar, cornstarch, salt, and cinnamon. Whisk together until everything is well dissolved and the mixture is clump-free (undissolved sugar at the bottom is fine!).
- Place your pot onto a stove burner set to medium heat. Cook, whisking constantly, until the mixture boils and thickens enough to coat the back of a spoon.
- Take the pot off the heat, and while it’s still hot, add in your butter, vanilla, and pecans. Mix together until the butter is melted and all the ingredients are well combined.
- Transfer the pudding to a medium bowl, and cover with plastic wrap. When covering the pudding, press the plastic wrap onto the surface of the pudding to help prevent a skin from forming. Set aside at room temperature until the pudding is fully cooled.
- In a medium bowl, add in flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine, and set aside to prep the wet ingredients.
- In a large bowl, combine butter, brown sugar, and granulated sugars. Using an electric mixer fitted with the beater attachment, or a whisk by hand, cream together the butter and sugars until well combined and you no longer see any dry sugar granules. This will take about 1 minute with the mixer set to medium speed or 2 minutes by hand.
- Whisk eggs into the butter/sugar mixture one at a time, mixing well after each addition. Mix in your vanilla.
- Alternate mixing in the dry ingredients and sour cream to the wet ingredients. Start with half of the dry ingredients, followed by all of the sour cream. Add in the rest of the dry ingredients. Mix until just combined and no dry streaks of flour remain. A few clumps are fine. Avoid overmixing.
- Portion the cupcake batter into your cupcake cups, filling each cup no more than 2/3 of the way full. Bake the cupcakes in the center of your preheated 350°F oven for 15 to 20 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cupcakes for about 10 minutes in the tin, then transfer onto a wire rack and let them cool completely before filling and frosting.
- In a large bowl, combine butter, brown sugar, and salt. Use an electric mixer fitted with the beater attachment, and cream together on medium-high speed until light in color (about 2 to 3 minutes).
- Gradually mix in your powdered sugar in two additions. Start on low speed until it’s dissolved, then increase to medium-high and whip for another 2 minutes until fluffy.
- Add in your vanilla and 3 tablespoons of milk, whipping to combine. If the frosting is too thick, add more milk, one tablespoon at a time, until you reach a pipe-able consistency.
- Core the centers of the cooled cupcakes with a cutout that’s about 3/4″ / 2cm large, being careful not to cut all the way through.
- Spoon some of the pecan filling into the hollow centers until full, then pipe frosting on top to cover. Serve!
how to serve Pecan Pie Cupcakes
Pecan Pie Cupcakes are best served at room temperature. You can enjoy them plain or topped with additional chopped pecans for extra crunch. They’re perfect for parties, gatherings, or even as a sweet treat after dinner.
how to store Pecan Pie Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you prefer them to stay fresh longer, you can refrigerate them for up to a week. To freeze, place them in a freezer-safe container and they can last for about a month.
tips to make Pecan Pie Cupcakes
- Make sure your ingredients are at room temperature before starting to help with better mixing.
- Avoid overmixing the batter to keep the cupcakes light and fluffy.
- Don’t skip coring the cupcakes; it’s essential for filling them with the pecan mixture.
- Be creative with your frosting; you can use a piping bag to make fun designs.
variation
You can easily personalize these cupcakes by adding chocolate chips or even caramel sauce into the filling for added flavor. You might also consider different types of nuts or even a dash of maple syrup for a unique twist.
FAQs
Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that works for baking.
Can I use different nuts?
Absolutely! You can substitute pecans with walnuts or hazelnuts, but keep in mind it will change the flavor slightly.
How can I make the frosting dairy-free?
You can use dairy-free butter and milk alternatives like almond or oat milk to create a dairy-free frosting option.