HomeDessertsPecan Pie Cupcakes
Pecan Pie Cupcakes
Pecan Pie Cupcakes have a gooey pecan pie filling in the middle and are topped with a creamy brown sugar buttercream. Perfect for fall!
- Prep2 hr
- Cook25 min
- Total2 hr 25 min
- Serves18
- Rating5.0
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!
Start With A Box Of Cake Mix
To simplify this recipe some, I started with a box of yellow cake mix and baked cupcakes according to the package directions. If you can find Butter Pecan cake mix, it would work really well too.
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Brown Sugar Buttercream
The cupcakes are then covered with a velvety smooth Brown Sugar Buttercream made with a dark brown sugar. It really has an awesome flavor that complements the pecan pie filling.
If you’re a fan of pecan pie, you must try these Pecan Pie Cupcakes and scroll down to find more pecan pie-inspired desserts.
Pecan Pie Cupcakes Recipe Tips
Plan ahead for this recipe. The filling needs to be refrigerated for 1 hour before the cupcakes are filled with it.
If you don’t have dark brown sugar, you can use light brown sugar.
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More Pecan Pie Desserts
- Salted Caramel Pecan Pie
- Pecan Pie Cobbler
- Pecan Pie Layer Cake
- Pecan Pie Cheesecake
- Mocha Pecan Pie
- Crescent Pecan Pie Bars
- Pecan Pie Bubble Up
Originally published November 21, 2017.
Disclosure: This post may contain affiliate links.
Ingredients
Pecan Pie Filling
Brown Sugar Frosting
Equipment Cupcake Pan, Pastry Bag, Large Decorating Tips
Steps
- 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.
Nutrition
- Calories488
