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
Scale
- 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.
Find it online: https://cubaqueen.com/pecan-pie-cupcakes/