Best Ever Pecan Pie Cupcakes Recipe

I recently discovered a surprising and delightful twist on my favorite dessert by merging cupcake batter with luscious pecan pie filling. These Pecan Pie Cupcakes invite you to experience a fusion of textures and flavors that spark joy with every bite. I cannot wait for you to sample this creation.

I’ve always been excited to share my twist on a dessert classic: Best Ever Pecan Pie Cupcakes. These treats combine the best of two worlds in one bite.

I like starting off with a rich cupcake batter made with 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter, 2 large eggs, and a bit of whole milk and vanilla extract that really bring everything together. Then there’s the layer that makes these cupcakes extra special—the pecan pie filling.

I stir together 1 cup pecan halves with 1/2 cup light corn syrup, 1/2 cup packed brown sugar, 1/4 cup melted butter, 2 large eggs, and a splash of vanilla extract. I also add a pinch of salt into both mixtures to enhance the flavors.

Its unique combination of cupcake and pecan pie flavors makes it a hit during the holidays and keeps people coming back for more #cupcakes #pecanpie #pizzazzerie. Enjoy experimenting with this fun recipe!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, the mix of cupcake batter with the pecan pie filling is the best combo ever—it’s like having two desserts in one and the flavors just work so well together. Second, the recipe is really simple even when you’re not a master in the kitchen; I mean, if I can follow it, anyone can, which makes baking it a lot less stressful. Third, the smell when they bake is absolutely amazing and fills up the house so fast that it instantly makes me feel happy and ready to celebrate. Lastly, it’s super fun to see how everyone in my family goes crazy over these cupcakes, and knowing they ask me to make them every time gives me major bragging rights!

Ingredients

• All-purpose flour is mainly carbohydrates that gives the cupcakes a solid structure.
• Granulated sugar adds pure sweetness, making every bite satisfyingly sugared.
• Unsalted butter gives rich flavor and moist texture and isn’t harsh on salty taste buds.
• Eggs provide needed protein and help bind all the ingredients together, making each bite cohesive.
• Pecan halves add healthy fats, a nutty crunch, and naturally buttery flavor to the filling.
• Light corn syrup adds extra shine and sweetness, giving the filling a lovely gooey texture.

Ingredient Quantities

• Cupcake Batter
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

• Pecan Pie Filling
  • 1 cup pecan halves, roughly chopped
  • 1/2 cup light corn syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt

How to Make this

1. Preheat your oven to 350°F and line a cupcake pan with paper liners.

2. In a large bowl, beat the softened butter with the granulated sugar until smooth then add the eggs one at a time along with the vanilla extract.

3. In another bowl, whisk together the flour, baking powder and salt. Slowly add the dry mix to the wet mixture while then alternating with the whole milk until just combined.

4. Spoon the batter into the cupcake liners filling each about half full.

5. Place the pan in the oven and bake the cupcakes for about 10 minutes, this helps the batter to set before the filling.

6. While the cupcakes are baking, prepare the pecan pie filling by whisking together the melted butter, light corn syrup, packed brown sugar, eggs, vanilla extract and salt in a medium bowl.

7. Stir in the roughly chopped pecan halves into the pecan mixture making sure they are evenly distributed.

8. After 10 minutes of baking, carefully remove the cupcakes from the oven and spoon a generous teaspoon of the pecan filling on top of each cupcake.

9. Return the cupcakes to the oven and bake for another 12 to 15 minutes until the filling is set and the cupcakes are golden around the edges.

10. Let the cupcakes cool completely on a wire rack before serving and enjoy these mouthwatering treats!

Equipment Needed

1. Oven preheated to 350°F
2. Cupcake pan with paper liners
3. Large mixing bowl for the cupcake batter
4. Medium mixing bowl for the pecan pie filling
5. Electric mixer or hand whisk
6. Whisk for blending the pecan mixture
7. Measuring cups and spoons
8. Spatula for folding ingredients
9. Teaspoon or small scoop to portion the pecan filling
10. Wire rack for cooling the cupcakes

FAQ

Best Ever Pecan Pie Cupcakes Recipe Substitutions and Variations

• For the unsalted butter in the cupcake batter, you can use margarine or coconut oil as a one-to-one substitute
• If you dont have whole milk, almond milk or soy milk works fine in a pinch
• You can swap the light corn syrup in the pecan filling with golden syrup or even a slightly increased amount of maple syrup
• If you run out of brown sugar, try using white sugar mixed with a bit of molasses (about 1 tbsp per cup of sugar)
• For the vanilla extract, a bit of almond extract can stand in but use half the amount since its a stronger flavor

Pro Tips

1. Make sure you beat the butter and sugar until they’re really fluffy so you get that light texture on your cupcakes.
2. Be careful not to overmix the batter once you add the dry ingredients with the milk. Too much mixing can make your cupcakes tough which is not what you want.
3. Always use eggs and butter at room temperature because it helps everything combine better and you wont get clumpy lumps in your mix.
4. After you add the pecan filling, keep a close eye on your cupcakes. Ovens vary a lot so check them a little before the timer goes off to avoid burning.