Pecan Pie Cupcakes – Holiday Pie Made Crazy Simple


 
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These Pecan Pie Cupcakes are certain to become your new favorite holiday treat! Mess-free and so simple to make!

It just wouldn’t be the holidays with pecan pie, right? But can I be real with you for a minute? Sometimes, the thought of creating and baking a pie can be a little exhausting…and then trying to cut each piece perfectly symmetrical for each and every kiddo? Downright frustrating if you ask me!

This is why I love these Pecan Pie Cupcakes. Everyone gets the same size, same portion cupcake packed full of that same pecan pie taste and flavor. Sounds like a winning combo, right?

And honestly, who doesn’t love cupcakes? They’re easy to eat and make it simple to be mobile around the room so that you can visit with each and every one of your family members that are visiting during the holiday time.

This holiday season, give your pie pan a rest and whip up a batch of this delicious cupcakes. Who knows…you may change the future holiday dessert table for the better!

INGREDIENTS TO MAKE PECAN PIE CUPCAKES

Cupcakes

  • ¾ cup flour
  • ¾ cup cocoa
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup sugar
  • ¾ cup butter
  • 3 eggs
  • ½ cup sour cream
  • ½ tsp vanilla

Pecan Pie Filling

  • ¼ cup sugar
  • ¼ cup brown sugar
  • 2 tbsp cornstarch
  • ¾ cup light corn syrup
  • 4 tbsp butter, melted
  • ½ tsp salt
  • 2 eggs, beaten
  • 1 cup chopped pecans
  • 1 tsp vanilla

Brown Sugar Buttercream

  • ¾  cup butter, softened
  • ½ cup brown sugar
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 tbsp milk

HOW TO MAKE PECAN PIE CUPCAKES

Start by preheating your oven to 350 degrees.

Make your cupcakes. In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.

In another bowl, cream butter and sugar together, until fluffy.

Add eggs, beating well between each addition, then mix in vanilla.

Add half of the dry ingredients to the wet, and mix until combined.

Mix in sour cream.

Add the remaining dry ingredients and mix again.

Line a muffin tin with cupcake liners, and fill the liners ¾ full.

Bake 20-22 minutes until the cupcakes are cooked through.

While your cupcakes are baking, make your pecan pie filling.

In a saucepan, whisk together sugar, brown sugar, and cornstarch.

Stir in corn syrup, melted butter, salt, and beaten eggs.

Cook over medium heat, stirring frequently until mixture begins to boil.

Remove from the heat and stir in chopped pecans and vanilla.

Set this mixture aside to cool to room temperature. It will thicken some as it cools.

Make your brown sugar buttercream icing.

In a large bowl, cream together butter and sugar until fluffy.

Add vanilla, and mix. Add powdered sugar slowly, mixing with each addition.

Then, add milk, if needed, to reach the proper consistency for your frosting.

Store this in the refrigerator while you finish your cupcakes.

Once your cupcakes and your pecan pie filling have cooked and cooled, cut a small circle out of the middle of your cupcakes.

Add 1-2 tbsp of the pecan pie filling to each cupcake, pushing it into the space in your cupcake and then spreading it evenly over the top of the cupcake.

Finish frosting with the brown sugar buttercream.

Top with your choice of chocolate sauce, pecan halves, chopped pecans, etc… Enjoy!

Pecan Pie Cupcakes
Ingredients
Cupcakes
  • ¾ cup flour
  • ¾ cup cocoa
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup sugar
  • ¾ cup butter
  • 3 eggs
  • ½ cup sour cream
  • ½ tsp vanilla
Pecan Pie Filling
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 2 tbsp cornstarch
  • ¾ cup light corn syrup
  • 4 tbsp butter, melted
  • ½ tsp salt
  • 2 eggs, beaten
  • 1 cup chopped pecans
  • 1 tsp vanilla
Brown Sugar Buttercream
  • ¾ cup butter, softened
  • ½ cup brown sugar
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 tbsp milk
Instructions
  1. Start by preheating your oven to 350 degrees.

  2. Make your cupcakes.

  3. In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.

  4. In another bowl, cream butter and sugar together, until fluffy.

  5. Add eggs, beating well between each addition, then mix in vanilla.

  6. Add half of the dry ingredients to the wet, and mix until combined.

  7. Mix in sour cream.

  8. Add the remaining dry ingredients and mix again.

  9. Line a muffin tin with cupcake liners, and fill the liners ¾ full.

  10. Bake 20-22 minutes until the cupcakes are cooked through. 

  11. While your cupcakes are baking, make your pecan pie filling. 

  12. In a saucepan, whisk together sugar, brown sugar, and cornstarch.

  13. Stir in corn syrup, melted butter, salt, and beaten eggs.

  14. Cook over medium heat, stirring frequently, until mixture begins to boil.

  15. Remove from the heat and stir in chopped pecans and vanilla.

  16. Set this mixture aside to cool to room temperature. It will thicken some as it cools.

  17. Make your brown sugar buttercream icing.

  18. In a large bowl, cream together butter and sugar until fluffy. 

  19. Add vanilla, and mix.

  20. Add powdered sugar slowly, mixing with each addition.

  21. Then, add milk, if needed, to reach the proper consistency for your frosting.

  22. Store this in the refrigerator while you finish your cupcakes.

  23. Once your cupcakes and your pecan pie filling have cooked and cooled, cut a small circle out of the middle of your cupcakes.

  24. Add 1-2 tbsp of the pecan pie filling to each cupcake, pushing it into the space in your cupcake and then spreading it evenly over the top of the cupcake.

  25. Finish frosting with the brown sugar buttercream.

  26. Top with your choice of chocolate sauce, pecan halves, chopped pecans, etc… Enjoy!

Pecan Pie Cupcake Recipe - an instant holiday favorite!


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Hi, there! I’m Heather Bowen, and I am so glad you’re here.

My passion lies in helping homeschool moms balance marriage, motherhood, homemaking, and homeschooling all while remaining sane!

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