Scott’s Decadent Pecan Pie Cupcakes
Serves 12-14 | Cook and prep time: 1 hour and 25 minutes
These pecan pie cupcakes are moist brown sugar cupcakes stuffed with delicious pecan pie filling and topped with decadent pecan pie buttercream! Enjoy them this fall and holiday season!
INGREDIENTS:
For the Brown Sugar Cupcakes:
1-1/2 cups all-purpose flour
1-1/2 tsp. ground cinnamon
1-1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. unsalted butter, room temperature
2 tbsp. vegetable oil
1/2 cup sugar
1/2 cup packed light brown sugar
1-1/2 tsp. vanilla extract
2 large eggs
3/4 cup milk
For the Pecan Pie Filling:
1/2 cup plus 2 tbsp. light brown sugar
1/2 cup dark corn syrup
1/4 cup unsalted butter, cubed
2 large eggs
1 tsp. vanilla extract
1 tsp. bourbon, optional
1/4 tsp salt
1 cup pecans, toasted and chopped
For the Pecan Pie Buttercream:
1-1/2 cups (3 sticks) unsalted butter, room temperature
5-6 cups powdered sugar
1/2 cup pecan pie filling, above
DIRECTIONS:
For the Cupcakes:
Preheat oven to 350°F and prepare a cupcake pan with cupcake liners.
Combine the flour, cinnamon, baking powder and salt in a medium-sized bowl and set aside. Add the butter, oil, sugars and vanilla extract to a large mixer bowl and beat until light in color and fluffy, about 5-6 minutes.
Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Add half of the dry ingredients to the batter and mix until mostly combined. Slowly add the milk and mix until well combined. If the batter looks a bit curdled, don’t worry. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated. Do not overmix the batter.
Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove cupcakes from the oven and place on a cooling rack to cool.
For the Filling:
While the cupcakes bake and cool, make the pecan pie filling. Combine all the filling ingredients except the pecans in a saucepan. Heat over medium until it begins to boil, stirring constantly.
Allow to boil for 30 seconds, then remove from the heat and pour into a bowl.
Remove a 1/2 cup of the mixture and set in the fridge to cool completely. Add toasted pecans to the remaining mixture and stir to combine. Refrigerate the pecan pie filling until cool and thickened.
Make the Frosting:
Add the butter to a large mixer bowl and beat until smooth. Add about half of the powdered sugar and mix until smooth and well combined. Add the pecan pie filling set aside earlier and mix until well combined and smooth. Add the remaining powdered sugar and mix until smooth. Your buttercream should be a nice, pipe-able consistency, but you can add some cream, if needed.
Build the Cupcakes:
Cut out the centers using a cupcake corer, a small circular cookie cutter, or a knife to fill the cupcakes. Since you won’t need them, give the cores to your family or friends.
Fill the centers of the cupcakes with one tablespoon of the filling for each cupcake. I usually try and cover the hole with a small section of the cake that was cored before piping or spreading the buttercream.
Pipe or spread the buttercream onto the cupcakes. I used Ateco tip 847 for a swirl buttercream effect. If desired, sprinkle on some finely chopped pecans. Serve at room temperature. If you need to serve them later or within 3-4 days, place them in an airtight container and refrigerate them. Leave them out for an hour or so before serving.
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