HOMEMADE PECAN PIE CUPCAKES RECIPE

This recipe for Homemade Pecan Pie Cupcakes is a moist butter pecan cupcake, a thick pecan pie filling and topped with butter pecan frosting!

HOMEMADE PECAN PIE CUPCAKES RECIPE

With these pecan pie cupcakes, you get all the flavors of a pecan pie but in a deliciously moist cupcake! These pecan cupcakes have a graham cracker base, are stuffed with a pecan pie filling and then topped with a deliciously thick butter pecan frosting with a hint of maple syrup.

TIPS FOR MAKING THESE STUFFED CUPCAKES

  • This recipe has a graham cracker base for the cupcakes. It is optional if you don’t want to add that additional step.
  • I do use brown butter as well as toasted pecans for this recipe. I think it gives it a deeper, richer flavor. However, those steps are optional if you don’t prefer those flavors.
  • A butter pecan cake mix can be substituted for the cupcake batter in this recipe. Just follow the box directions to make.
  • Real butter needs to be used in this recipe – not margarine sticks.
  • These cupcakes can be stored in the fridge for up to 5 days.
    Homemade Pecan Pie Cupcakes, shown on a marble surface with pecans scattered around

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
For the crust:
graham crackers
unsalted butter
honey 

For the cupcakes:
unsalted butter
light brown sugar
sugar
all-purpose flour
eggs
heavy cream
baking powder
vanilla extract
salt 

For the pecan pie filling:
egg
light brown sugar
unsalted butter
light corn syrup
pecans
salt

For the buttercream frosting:
finely chopped pecans
unsalted butter
powdered sugar
maple syrup
salt 

HOW TO MAKE HOMEMADE PECAN PIE CUPCAKES:

For the crust: 

Preheat the oven to 350F degrees . Line cupcake tin with 12 cupcake liners.  Add everything to a food processor and mix until you have something that looks like wet sand.  Add 1 tbsp of the mix to each cupcake liner and pack it down with a spoon. twelve cupcake paper liners filled with a graham cracker crust

For the cupcakes: 

Start by browning the butter (this step is optional but I think adds a lot of flavor!). I recommend browning the butter for the cupcakes and the buttercream at the same time. Add the butter to a small pan and put it over medium heat stirring frequently. Remove from the heat once you start to see brown specks beginning to form at the bottom of the pan. Pour it into a bowl to stop the butter from burning. The butter needs to be soft to make the cupcakes; you can place it in the fridge or freezer for a little bit if you need to speed up the process. melted brown butter in the bottom of a sauce pan

Cream the butter for about one minute at medium speed. Add the sugar and cream for another 2 minutes until creamy and fluffy. Don’t forget to scrape the sides of the bowl. 

Add the eggs one at a time making sure it is fully combined before adding the next egg.  Add the heavy whipping cream and vanilla and mix until fully incorporated. Now it’s time to add the dry ingredients. Just mix until fully combined, be careful not to overmix the batter. 

Pour batter evenly into the each of cupcake tins, filling about ¾ of the way. Bake for 15-18 minutes or until you insert a toothpick and it comes out clean. Let them cool down before filling and frosting. fully baked pecan cupcakes in a muffin tin

For the pecan pie filling: 

Beat the egg until pale and fluffy. Add the egg, sugar, light corn syrup, salt and butter to a pan. Cook over medium heat for approximately 5 minutes until sauce begins to thicken. Add the chopped pecans and fold them until combined. pecan pie filling in the bottom of a small sauce pan with a blue and white kitchen towel set down to the left side

Remove to a bowl and let it cool all the way before using. 

For the buttercream frosting: 

Finely chop the pecans. I recommend using a food processor to make sure they are finely chopped. Toast the chopped pecans over medium heat until they start to brown (this is optional but really enhances the pecan flavor). Set aside and let them fully cool down before using.

Cream the softened butter for about 2 minutes until light and fluffy.  With the mixer on low medium speed, add the powdered sugar slowly. Add the maple syrup and pecans and beat for 1 minute on high.

To assemble: 

Use the big side of a piping nozzle or a small, sharp knife to scoop the middle of the cupcakes. Pecan Pie Cupcakes on a cooling rack with the center of the cupcake scooped outAdd about a tablespoon of the pecan pie filling in the scooped out centers. pecan pie filling dolloped into the center of the pecan cupcakes sitting on a black cooling rackSpread some of buttercream frosting in a circle on top of each cupcake, leaving a hole in the middle. Spoon more pecan pie filling in the middle of the frosting.several pecan pie cupcakes shown on a marble surface with frosting and pecan pie fillingThese cupcakes can be stored in the fridge for up to 5 dayspecan cupcake cut in half to show inside

Enjoy!

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GERMAN CHOCOLATE CHIP CUPCAKES
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Homemade Pecan Pie cupcake with Pecan Frosting

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HOMEMADE PECAN PIE CUPCAKES

This recipe for Homemade Pecan Pie Cupcakes is a moist butter pecan cupcake, a thick pecan pie filling and topped with butter pecan frosting!
Course Dessert
Cuisine American
Keyword Pecan Pie Cupcakes
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings 12
Calories 467kcal

Ingredients

For the base:

  • 1/2 sleeve graham crackers (about 4 1/2 graham cracker sheets)
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp honey 

For the cupcakes:

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 tbsp heavy cream
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

For the pecan pie filling:

  • 1 large egg
  • 1/4 cup light brown sugar
  • 1 tbsp unsalted butter
  • 1/4 cup light corn syrup
  • 2/3 cup chopped pecans
  • 1 pinch salt

For the buttercream frosting:

  • 1/2 cup finely chopped pecans
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups powdered sugar
  • 1/4 cup maple syrup
  • 1 pinch salt 

Instructions

For the crust:

  • Preheat the oven to 350F degrees. Line muffin tin with 12 cupcake liners.
  • Add all the crust ingredients to a food processor and mix until you have something that looks like wet sand.
  • Add 1 tbsp of the mix to each cupcake liner and pack it down with a spoon. 

For the cupcakes:

  • Start by browning the butter (this step is optional but I think adds a lot of flavor!). I recommend browning the butter for the cupcakes and the buttercream at the same time. Add the butter to a small pan and put it over medium heat stirring frequently. 
  • Remove from the heat once you start to see brown specks beginning to form at the bottom of the pan. Pour it into a bowl to stop the butter from burning.
  • The butter needs to be soft (not melted) to make the cupcakes; you can place it in the fridge or freezer for a little bit if you need to speed up the process. 
  • Cream the softened brown butter for about one minute at medium speed. Add the sugar and cream for another 2 minutes until creamy and fluffy. Don’t forget to scrape the sides of the bowl. 
  • Add the eggs, one at a time, making sure it is fully combined before adding the next egg.  Add the heavy whipping cream and vanilla and mix until fully incorporated. 
  • Now it’s time to add the dry ingredients. Just mix until fully combined, be careful not to overmix the batter. 
  • Pour batter evenly into each cupcake tin, filling about ¾ of the way. Bake for 15-18 minutes or until you insert a toothpick and it comes out clean. Let them cool down before filling and frosting. 

For the pecan pie filling:

  • Beat the egg until pale and fluffy. Add the egg, sugar, light corn syrup, salt and butter to a pan.
  • Cook over medium heat for approximately 5 minutes until sauce begins to thicken. Add the chopped pecans and fold them until combined. 
  • Remove to a bowl and let it cool all the way before using. 

For the buttercream frosting:

  • Finely chop the pecans. I recommend using a food processor to make sure they are finely chopped. Toast the chopped pecans over medium heat until they start to brown (this is optional but really enhances the pecan flavor). Set aside and let them fully cool down before using.
  • Cream the softened butter for about 2 minutes until light and fluffy.  With the mixer on low medium speed, add the powdered sugar slowly. Add the maple syrup and pecans and beat for 1 minute on high.

To assemble cupcakes:

  • Use the big side of a piping nozzle or a small, sharp knife to scoop the middle of the cupcakes. 
  • Add about a tablespoon of the pecan pie filling in the scooped out centers. 
  • Spread some of buttercream frosting in a circle on top of each cupcake, leaving a hole in the middle. 
  • Spoon more pecan pie filling in the middle of the frosting.

Notes

  • This recipe has a graham cracker base for the cupcakes. It is optional if you don’t want to add that additional step.
  • I do use brown butter as well as toasted pecans for this recipe. I think it gives it a deeper, richer flavor. However, those steps are optional if you don’t prefer those flavors.
  • A butter pecan cake mix can be substituted for the cupcake batter in this recipe. Just follow the box directions to make.
  • Real butter needs to be used in this recipe – not margarine sticks. 
  • These cupcakes can be stored in the fridge for up to 5 days.

Nutrition

Calories: 467kcal | Carbohydrates: 53g | Protein: 4g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 112mg | Sodium: 91mg | Potassium: 132mg | Fiber: 1g | Sugar: 42g | Vitamin A: 670IU | Calcium: 52mg | Iron: 1mg

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