A Southern-inspired, cozy dessert mashup that turns classic pecan pie into an irresistibly gooey, handheld cupcake. Finished with a caramel-like brown sugar frosting, these cupcakes are the perfect treat for the holidays—or any day you need something special.
Servings and Timing
- Yield: 18–24 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Cooling & Assembly: ~20 minutes
- Total Time: About 1 hour
Nutritional Info (Per Cupcake – Approximate)
- Calories: 330
- Fat: 16g
- Carbohydrates: 45g
- Sugar: 34g
-
Protein: 3g
(Exact values will vary based on brand of cake mix and amount of frosting used.)
Ingredients
For the Cupcakes
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the Pecan Pie Filling
- 1 cup chopped pecans
- ½ cup brown sugar (dark preferred)
- ½ cup corn syrup
- 2 eggs, lightly beaten
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
For the Brown Sugar Frosting
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup milk (or heavy cream for extra richness)
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
Optional Garnish
- Additional chopped pecans for topping
Tools You’ll Need
- Muffin pan
- Cupcake liners
- Medium saucepan
- Cooling rack
- Electric mixer or whisk
- Spoon or piping bag
- Small knife for coring cupcakes
How to Make Pecan Pie Cupcakes with Brown Sugar Frosting
1. Make the Cupcakes
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- Prepare the cake mix according to package instructions, then stir in vanilla and cinnamon.
- Divide batter among cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely on a wire rack.
2. Prepare the Pecan Pie Filling
- In a medium saucepan over medium heat, combine pecans, brown sugar, corn syrup, eggs, melted butter, vanilla, and salt.
- Cook for 5–7 minutes, stirring constantly, until thickened and glossy.
- Remove from heat and let cool slightly. The filling should be warm but not hot when used.
3. Fill the Cupcakes
- Once cupcakes are cooled, use a small knife to cut out a shallow well in the center of each.
- Spoon pecan pie filling into each cavity, filling to the top. Press lightly if needed to compact the filling.
4. Make the Brown Sugar Frosting
- In a clean saucepan, melt butter over medium heat. Add brown sugar and cook, stirring constantly, for 2 minutes.
- Stir in milk and bring to a gentle boil. Remove from heat and let cool for 10 minutes.
- Whisk in powdered sugar and vanilla until smooth and fluffy.
- If frosting thickens too quickly, microwave for 5–10 seconds or stir vigorously to loosen.
5. Frost and Garnish
- Frost each cupcake with a generous swirl using a piping bag or spatula.
- Top with extra chopped pecans, if desired, for added crunch and visual appeal.
Ingredient Additions & Substitutions
- Cake Mix: Spice cake mix works well for extra warmth.
- Corn Syrup: Substitute maple syrup for a more natural sweetness (results in a thinner filling).
- Nuts: Walnuts can replace pecans, but pecans provide the best classic flavor.
- Milk in Frosting: Heavy cream will create a richer, creamier texture.
- Flavor Boost: Add ¼ teaspoon nutmeg or a splash of bourbon to the filling.
Serving Suggestions
- Serve with cinnamon lattes or hot tea
- Pair with vanilla ice cream for a plated dessert
- Include in a Thanksgiving or Christmas dessert buffet
- Share as edible holiday gifts
Tips for Best Results
- Let cupcakes cool fully before adding filling to avoid melting.
- Work quickly with the frosting, as it sets and thickens as it cools.
- Use sturdy cupcake liners to support the weight of the filling and frosting.
- Finely chop pecans for a smoother filling texture and easier piping.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 24 hours.
- Refrigerator: Keeps well for 4–5 days; bring to room temperature before serving.
- Freezer: Freeze unfrosted cupcakes (without filling) for up to 2 months. Add filling and frosting after thawing.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes. You can bake and fill the cupcakes a day in advance. Frost just before serving for best texture and appearance.
Q: Can I skip the filling?
A: While technically optional, the pecan pie filling is the star of this recipe and delivers its signature flavor. Highly recommended.
Q: Can I double the recipe?
A: Absolutely. These cupcakes are ideal for potlucks, bake sales, or holiday parties, so scaling up works beautifully.
Q: Can I use a homemade cupcake base?
A: Yes. Feel free to use your favorite yellow or vanilla cupcake recipe in place of the mix—just remember to add cinnamon.
Conclusion
These Pecan Pie Cupcakes with Brown Sugar Frosting capture the heart of fall and holiday baking. Sweet, nutty, gooey, and completely satisfying, they’re easy enough to make on a cozy weeknight and impressive enough to be the star of any dessert table. No pie crust, no problem—just big flavor in every bite.
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Tried this recipe? Share your review or tag your photos on Pinterest. I’d love to see your festive, pecan-packed cupcakes come to life in your kitchen.
