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Ultimate Pecan Pie Cupcakes with Brown Sugar Frosting

Close-up of a pecan pie cupcake cut in half showing the gooey center, brown sugar frosting, and chopped pecans on top.
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Create these ultimate pecan pie cupcakes that capture the rich, gooey filling of a classic pie inside a moist cupcake, topped with a luscious brown sugar frosting. This recipe offers a delicious, bite-sized twist perfect for holiday dessert tables.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans, plus extra for topping
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon salt
  • For Frosting: 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Prepare the Cupcake Base: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the 1/2 cup softened butter and 1 cup brown sugar until light and fluffy. Beat in the 2 eggs one at a time, then stir 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. Fold in the 1/2 cup chopped pecans.
  5. Fill each cupcake liner about two-thirds full with batter.
  6. Prepare the Gooey Pecan Filling: In a small bowl, whisk together the corn syrup, 1/4 cup brown sugar, 1 egg, 1 tablespoon melted butter, and 1/4 teaspoon salt until smooth.
  7. Carefully spoon about 1 teaspoon of the pecan pie filling mixture over the top of the batter in each cupcake liner.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the cake portion (avoiding the filling) comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the Brown Sugar Frosting: In a large bowl, beat the 1/2 cup softened butter until creamy. Gradually add the sifted powdered sugar and 1/4 cup brown sugar, beating well after each addition. Add the vanilla extract and 1 tablespoon of milk or cream. Beat until smooth, adding the second tablespoon of milk or cream if needed to reach a spreadable consistency.
  10. Once the cupcakes are completely cool, pipe or spread the brown sugar frosting onto each cupcake. Top with a few extra chopped pecans.

Notes

  • For a richer flavor, substitute the vanilla extract in the cake batter with 1/2 teaspoon of bourbon extract.
  • If you want a truly gooey center, ensure you do not overbake the cupcakes. Test the cake portion, not the filling.
  • Sifting the powdered sugar for the frosting prevents lumps and results in a smoother texture.

Nutrition

Find it online: https://alchemychef.com/pecan-pie-cupcakes-recipe-gooey-center/