I’ll never forget the first time I sunk my teeth into a slice of pecan pie. I was at a little roadside diner in Georgia, the kind with checkered tablecloths and the aroma of sweet tea hanging in the air. One bite and I was hooked! The rich, nutty flavor, the gooey sweetness, that satisfying crunch – pure heaven! That’s why I knew I had to capture that magic in a cupcake.
I spent weeks in the kitchen, wrestling with ratios and baking times. Too much pecan, and it was a crumbly mess. Not enough, and it tasted like any old cupcake. The breakthrough came when I started treating the cupcake like a tiny pecan pie shell, letting that glorious filling be the star.
When my neighbor, Maria, took her first bite, her eyes widened. “Quinn,” she said, “this isn’t just a cupcake. It’s an experience!” That’s when I knew I’d nailed it. These Pecan Pie Cupcakes are a little bite of Southern comfort, Cuba Queen style.
These aren’t your grandma’s cupcakes (unless your grandma is a total flavor rebel!). Get ready to unleash your inner baker and create some serious dessert magic. I am beyond stoked to share my recipe for Pecan Pie Cupcakes with you.
INGREDIENTS You Need for This:
- 1 ½ cups all-purpose flour: This forms the base of our cupcake batter. For a slightly nuttier flavor, you can swap out ¼ cup of the flour with almond flour.
- 1 ½ teaspoons baking powder: This is what gives our cupcakes that perfect lift. Make sure it’s fresh for the best results!
- ½ teaspoon salt: A pinch of salt balances the sweetness and intensifies the other flavors. Don’t skip it!
- ½ cup (1 stick) unsalted butter, softened: The key here is softened, not melted. This ensures a light and airy cupcake.
- ¾ cup granulated sugar: For that classic sweetness we all crave in Pecan Pie Cupcakes.
- 2 large eggs: These bind everything together and add richness.
- 1 teaspoon vanilla extract: Use the good stuff! Pure vanilla extract makes a huge difference.
- ½ cup milk: Adds moisture and helps create a smooth batter.
- 1 cup pecan halves: The star of the show! Toast them lightly for extra flavor.
- ½ cup packed light brown sugar: Adds a caramelly depth to the pecan filling.
- ¼ cup corn syrup: This gives the pecan filling that signature gooey texture.
- 2 tablespoons unsalted butter, melted: More butter? Yes, please! This adds richness to the filling.
- 1 teaspoon vanilla extract: Because you can never have too much vanilla!
- Pinch of salt: Again, for flavor balance.
The secret to truly epic Pecan Pie Cupcakes is using brown butter in the cupcake batter. It adds a nutty depth that complements the pecan filling perfectly! You can find the best quality pecans for these Pecan Pie Cupcakes at your local farmer’s market or specialty food store. Splurge on good quality vanilla extract for this recipe – trust me, it’s worth it! And here’s a flavor-boosting modification: add a tablespoon of bourbon to the pecan pie filling for an extra kick! If you’re on a budget, you can use vegetable oil instead of butter in the cupcake batter, but the flavor won’t be quite as rich. Store your pecan halves in the freezer to keep them fresh for longer. This Pecan Pie Cupcakes ingredient list is SHORT but mighty!
STEP-BY-STEP INSTRUCTIONS:
- Get Started: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Don’t stress – your Pecan Pie Cupcakes are going to be incredible!
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
- Make the Pecan Pie Filling: In a medium bowl, combine the pecan halves, brown sugar, corn syrup, melted butter, vanilla extract, and salt. This is where your Pecan Pie Cupcakes transforms into pure magic!
- Assemble the Cupcakes: Fill each cupcake liner about halfway with batter. Spoon a generous amount of pecan pie filling on top of each cupcake.
- Bake: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, these Pecan Pie Cupcakes take exactly 19 minutes to bake to perfection!
- Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Pro tip for Pecan Pie Cupcakes perfection: Let them cool completely before frosting (if you choose to frost them).
Here’s where most people mess up their Pecan Pie Cupcakes Recipe – they overbake them! Keep a close eye on them and pull them out of the oven as soon as a skewer comes out clean. While your Pecan Pie Cupcakes are working their magic, grab your camera – this is Instagram gold! Your Pecan Pie Cupcakes should smell like sweet caramel and toasted nuts. You can also try our recipe for apple crisp with decadent brown sugar pecan for another delicious twist. These Pecan Pie Cupcakes are so easy to make! The smell of this recipe is amazing! They will look amazing when you take them out of the oven!
PRESENTATION:
These Pecan Pie Cupcakes are gorgeous all on their own, but a little presentation goes a long way. Dust them with powdered sugar for a simple, elegant touch. Or, whip up a batch of brown butter buttercream frosting for an extra layer of decadence. People absolutely lose their minds when I serve these Pecan Pie Cupcakes at Thanksgiving!
Pair these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. They’re perfect for holiday gatherings, potlucks, or any time you need a little taste of Southern comfort. This Pecan Pie Cupcakes absolutely slays at dinner parties!
For an Instagram-worthy presentation, arrange the cupcakes on a tiered stand and garnish with extra pecan halves. Got leftovers? Crumble them over ice cream or use them to top a cheesecake. For a seasonal variation, try adding a pinch of cinnamon or nutmeg to the pecan pie filling in the fall. These Pecan Pie Cupcakes are similar to Mini Pecan Pies.
FAQs:
- Can I make these Pecan Pie Cupcakes ahead of time? Absolutely! The cupcakes can be baked a day ahead and stored in an airtight container at room temperature. I’ve tested this many times, and they stay perfectly moist.
- What if I don’t have corn syrup for my Pecan Pie Cupcakes? You can substitute honey or maple syrup, but the texture of the filling will be slightly different. My community has suggested this swap, and most people are happy with the result!
- Can I use a different type of nut? Walnuts or almonds would work in a pinch, but pecans are the classic choice for a reason! It’s best to use pecans in this Pecan Pie Cupcakes recipe.
- How do I know when my Pecan Pie Cupcakes are perfectly done? A wooden skewer inserted into the center should come out clean. The tops of the cupcakes should also be lightly golden brown.
- Can I make these Pecan Pie Cupcakes spicier? Sure! Add a pinch of cayenne pepper to the pecan pie filling for a little kick. This is a daring but delicious customization option that I’ve experimented with!
- Can I freeze these Pecan Pie Cupcakes? Yes, you can! Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They’ll keep for up to 2 months.
- What if my pecan pie filling is too runny? Make sure you’re using the correct amount of corn syrup. If it’s still too runny, you can add a teaspoon of cornstarch to the filling before baking.
- Can I make these into mini pecan pies instead of cupcakes? You can! Simply press pastry dough into mini muffin tins and fill with the pecan pie filling. Bake until golden brown. Live Well Bake Often has an excellent mini pecan pies recipe that you could use.
CONCLUSION:
These Pecan Pie Cupcakes represent everything Cuba Queen stands for: bold flavors, unapologetic indulgence, and a whole lot of fun in the kitchen. They are a reminder of how a simple recipe can transport you to a place of pure comfort and joy. This Pecan Pie Cupcakes recipe is similar to Pecan Pie Cupcakes Recipe.
My Pecan Pie Cupcakes Power Tips:
- Toast your pecans for extra flavor.
- Don’t overmix the cupcake batter.
- Let the cupcakes cool completely before frosting.
Here are a few Pecan Pie Cupcakes variations I’ve created and loved:
- Chocolate Pecan Pie Cupcakes: Add a tablespoon of cocoa powder to the cupcake batter for a chocolatey twist.
- Bourbon Pecan Pie Cupcakes: Add a tablespoon of bourbon to the pecan pie filling.
- Salted Caramel Pecan Pie Cupcakes: Drizzle salted caramel sauce over the cooled cupcakes. Buttery Pecan Pie Cupcakes | Bake or Break are another variation to try!
The Bourbon Pecan Pie Cupcakes get the biggest reactions every time. I’m confident that you can turn the Pecan Pie Cupcakes into a party! I encourage you to make these Pecan Pie Cupcakes your signature dish. I have every confidence that you will make the best Pecan Pie Cupcakes ever! Easy Pecan Pie Cupcakes will be a hit in your kitchen!
Now, go forth and create some Pecan Pie Cupcakes memories! Don’t forget to share your results with me – I can’t wait to see your creations!
Pecan Pie Cupcakes
These Pecan Pie Cupcakes offer all the classic flavor of pecan pie in a perfectly portioned, easy-to-eat treat. Filled with a gooey pecan filling and baked to golden perfection, they’re perfect for any holiday or gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 box (14.1 oz) yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups pecan halves, chopped
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, combine cake mix, water, oil, and eggs. Beat until smooth.
- In a separate bowl, whisk together corn syrup, brown sugar, melted butter, vanilla extract, and salt. Stir in chopped pecans.
- Fill each cupcake liner about 1/3 full with cake batter.
- Spoon pecan filling over the cake batter in each liner, filling almost to the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the cake part comes out clean.
- Let cupcakes cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch, drizzle the cooled cupcakes with melted chocolate or a caramel sauce.