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Gooey Pecan Pie Cupcakes with Brown Sugar Frosting

Close-up of a pecan pie cupcakes with a bite taken out, revealing the gooey filling and brown sugar frosting.
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Capture the rich, sticky flavor of classic pecan pie in a moist, bite-sized cupcake format. These treats feature a tender cake base filled with gooey pecan pie filling and are topped with a dreamy brown sugar frosting, making them perfect for your Thanksgiving or Christmas dessert table.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup light brown sugar, packed (for filling)
  • 1/2 cup light corn syrup
  • 2 tablespoons unsalted butter, melted (for filling)
  • 1 large egg (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1 1/2 cups pecan halves or chopped pecans
  • 1 cup powdered sugar (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the cupcake batter: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Fill each cupcake liner about two-thirds full with batter.
  6. Prepare the gooey pecan pie filling: In a separate bowl, whisk together the brown sugar, corn syrup, melted butter, egg, and vanilla extract until smooth.
  7. Gently stir the pecans into the filling mixture.
  8. Spoon about 1 tablespoon of the pecan pie filling mixture over the batter in each cupcake liner. The filling may sink slightly.
  9. Bake for 20 to 25 minutes, or until a toothpick inserted into the cake portion (avoiding the filling) comes out clean. Let the cupcakes cool completely in the pan before transferring them to a wire rack.
  10. Prepare the brown sugar frosting: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until combined. Add the milk and vanilla extract, beating until the frosting is smooth and spreadable. Add more milk, one teaspoon at a time, if the frosting is too stiff.
  11. Once the cupcakes are completely cool, pipe or spread the brown sugar frosting onto each cupcake. Top with a few extra chopped pecans if desired.

Notes

  • For a Southern twist, add 1 teaspoon of bourbon to the pecan pie filling mixture before spooning it over the batter.
  • If you prefer a richer cake, substitute half of the buttermilk with sour cream.
  • To achieve a truly gooey center, do not overbake the cupcakes. Check them promptly at the 20-minute mark.

Nutrition

Find it online: https://gourmetgaze.com/pecan-pie-cupcakes-recipe-brown-sugar-frosting/