Pecan Pie Cupcakes

Think pecan pie but without the fuss of making a crust, and you’ve got these pecan pie cupcakes. They deliver the gooey, nutty goodness of classic pecan pie with the ease of a cupcake.

It’s like pecan pie decided to drop the formality and put on a cupcake liner. No need to wrestle with a rolling pin or pretend you enjoy waiting for a pie to set. These cupcakes are packed with caramelized pecans and a buttery base that will make you rethink dessert. Say goodbye to traditional pie; it’s time to cupcake your pecans.

Summary of the Recipe
Pecan pie cupcakes combine the rich flavors of traditional pecan pie with the convenience and simplicity of a cupcake.

Servings
12 cupcakes

Estimated Cost of the Recipe
$15 – $20

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Course
Dessert

Cuisine
American

Required Equipment

• Muffin tin
• Paper cupcake liners
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Cooling rack

Ingredients and Their Quantities

Cupcake Batter

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped pecans

Pecan Topping

• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 2 tbsp unsalted butter, melted
• 1 tbsp heavy cream

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
2. Prepare the Pecan Topping: In a small bowl, mix together chopped pecans, brown sugar, melted butter, and heavy cream. Set aside.
3. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
4. Cream the Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy.
5. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans.
7. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Spoon the pecan topping over each cupcake.
8. Bake: Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a cooling rack to cool completely.

Nutritional Values (Per Serving)

• Calories: 350
• Total Fat: 20g
• Saturated Fat: 10g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g

Vitamins and Minerals (Per Serving)

• Vitamin A: 7%
• Calcium: 4%
• Iron: 6%
• Vitamin E: 3%
• Magnesium: 5%

Additional Notes/Tips to Enhance the Flavor

• Toast the pecans before mixing them into the batter for a deeper, nuttier flavor.
• Drizzle with caramel sauce for an extra decadent touch.
• Add a splash of bourbon to the pecan topping for a boozy twist.
• Store cupcakes in an airtight container at room temperature for up to 3 days.

These pecan pie cupcakes will have you ditching the pie crust for good. Perfect for a sweet treat any time of the year!