Best Ever Pecan Pie Cupcakes Recipe

I love making Pecan Pie Cupcakes using classic ingredients like unsalted butter, all-purpose flour, and vanilla extract blended with whole milk. I incorporate roughly chopped pecan halves and a luscious topping of light corn syrup and brown sugar to create a unique dessert that impresses every holiday table.

I’ve been experimenting with flavors for a while now and I think I’ve finally nailed it with these Best Ever Pecan Pie Cupcakes. They’re not your typical bake; they blend the excitement of a classic pecan pie with the playful twist of cupcakes in a way that makes you question why you ever settled for the ordinary.

When I mix 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and a dash of salt with creamy 1/2 cup unsalted butter and 1 cup granulated sugar, it just feels like I’m creating magic in a bowl. Then adding 2 large eggs, a splash of whole milk, and a whisper of vanilla extract really ups the ante.

I fold in roughly chopped pecan halves and capture that true pie flavor with a mixture of light corn syrup, packed brown sugar, melted butter, an extra egg, a bit more vanilla extract, and a pinch of salt for the topping. This recipe is a twist on gourmet cupcake flavors that always get rave reviews when I try it on holiday desserts.

Enjoy the flavor adventure!

Why I Like this Recipe

I love this recipe because it mixes the familiar taste of cake with the flavor of pecan pie in a way that just feels like home. I also like how easy it is to make even though the ingredients come together to create something really special. The gooey, sugary topping is a game changer and gives the cupcakes a rich, caramel taste that makes every bite amazing. Plus, every time I bake these, my family always asks for more which makes me feel super proud and happy.

Ingredients

• All-purpose flour: Provides essential carbs and structure for a satisfying tender cupcake.
• Unsalted butter: Adds rich flavor, moist texture, and a creamy taste to the batter.
• Granulated sugar: Sweetens the cupcakes while aiding browning and tender crumb formation.
• Pecan halves: Deliver healthy fats, protein, and a nutty crunchy burst in every bite.
• Light corn syrup and brown sugar: Create a sticky, pie-like topping and boost sweetness.
• Eggs: Bind ingredients, add protein, and help the cupcakes achieve a light rise.
• Vanilla extract: Enhances aroma and deepens the cupcake’s overall sweet flavor.
• Whole milk: Supplies moisture, enriches flavor, and smoothly melds all ingredients together.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup pecan halves, roughly chopped
• 1/2 cup light corn syrup
• 1/2 cup packed brown sugar
• 2 tablespoons unsalted butter, melted
• 1 large egg (for the pecan topping)
• 1/2 teaspoon vanilla extract (for the pecan topping)
• A pinch of salt (for the pecan topping)

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.

2. In a small bowl, mix together the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

3. In a larger bowl, cream the 1/2 cup softened unsalted butter with 1 cup of granulated sugar until its light and fluffy. Beat in the 2 large eggs one at a time.

4. Stir in 1/2 cup of whole milk and 1 teaspoon of vanilla extract until everything is nicely mixed.

5. Slowly add the dry ingredients into the butter mixture and stir until just combined. Then fold in the 1 cup of roughly chopped pecan halves.

6. Spoon the batter into the cupcake liners filling each about 2/3 full.

7. Bake the cupcakes for around 15 minutes, then while they are baking, prepare your topping.

8. In a separate bowl, combine 1/2 cup light corn syrup, 1/2 cup packed brown sugar, and 2 tablespoons of melted unsalted butter. Then whisk in 1 large egg, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth.

9. After the initial 15 minutes of baking, take the cupcakes out and spoon the topping evenly over them.

10. Put the cupcakes back into the oven and bake for another 10 to 12 minutes until the topping is set. Let them cool completely before serving. Enjoy!

Equipment Needed

1. Preheated oven with temperature setting capability (350°F)
2. Muffin tin
3. Cupcake liners
4. Small mixing bowl (for dry ingredients)
5. Large mixing bowl (for creaming butter, sugar, and eggs)
6. Measuring cups and spoons
7. Electric mixer or a sturdy whisk
8. Rubber spatula for folding and stirring
9. Separate small bowl for combining topping ingredients
10. Cooling rack to let the cupcakes cool completely

FAQ

Best Ever Pecan Pie Cupcakes Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can use whole wheat pastry flour or even spelt flour for a nutty flavor twist
• If you’re out of unsalted butter, you can substitute with coconut oil or margarine though it might slightly change the taste
• If whole milk is not available, try almond milk or soy milk as a dairy free alternative
• Light corn syrup can be swapped with maple syrup or golden syrup, if you like a bit of extra caramel flavor
• For the pecan halves, you could use walnuts or even a mix of your favorite nuts for a different crunch

Pro Tips

1. Make sure your butter and eggs are at room temperature before you start – it really helps to get that perfect light and fluffy texture when creaming, trust me.
2. When you mix in the dry ingredients with your wet ones, don’t overdo it – a few extra stirs can mess up the taste and the texture, so just mix until you see no more streaks.
3. While prepping the pecan topping, give it a good whisk before you add it to the cupcakes so everything mixes well; sometimes the egg can clump up if it’s not whisked enough.
4. Keep an eye on your cupcakes during the second bake – times can vary a bit depending on your oven, and you want the topping set but not overdone, so a quick toothpick test can save you from a dry mess.