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Pecan Pie Cupcakes with Brown Sugar Frosting

These pecan pie cupcakes combine the flavors of classic pecan pie in a tender cupcake form, topped with a rich brown sugar frosting.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk
  • 1/2 cup chopped pecans
  • 1/4 cup light corn syrup
  • 1/2 cup unsalted butter (for frosting)
  • 1 cup packed light brown sugar (for frosting)
  • 1/4 cup whole milk (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  3. Cream the softened butter with the brown sugar and granulated sugar until light and fluffy in a large mixing bowl.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the dry ingredients alternately with the milk, mixing just until combined.
  6. Fold in the chopped pecans and corn syrup until incorporated.
  7. Spoon the batter into the muffin cups, filling each about 2/3 full.
  8. Bake for 18 to 20 minutes, or until a toothpick comes out clean.
  9. Allow cooling on a wire rack.
  10. To make the frosting, melt the butter in a saucepan, add brown sugar, stir for 2 minutes, then add milk and bring to a boil. Cool for 10 minutes.
  11. Whisk in powdered sugar and vanilla extract.
  12. Frost the cooled cupcakes and top with extra chopped pecans if desired.

Notes

Use room temperature eggs and butter for a smooth batter. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: pecan pie, cupcakes, dessert, brown sugar frosting, southern dessert