Enjoy the flavors of pecan pie in soft, pillowy cupcake form. These brown sugar cupcakes are filled with a crunchy, creamy pecan pie–style filling and finished with a light brown sugar buttercream.
This recipe is perfect if you’d rather make cupcakes than a whole pie. They bring the same warm, nutty pecan pie flavor to a crowd-pleasing handheld dessert — ideal for Thanksgiving or any cozy gathering.
Each cupcake starts with a tender brown sugar base, gets filled with a pecan-pudding filling, and is topped with a silky brown sugar buttercream.
Pecan Pie Cupcakes Ingredients
There are three components: the pecan pie filling, the brown sugar cupcakes, and the brown sugar frosting. Many ingredients overlap, making prep straightforward.
You will need:
• milk
• brown, granulated, and powdered sugar
• cornstarch
• salt
• ground cinnamon
• pecans
• butter
• vanilla extract
• flour
• baking powder + baking soda
• eggs
• sour cream
How to Make Pecan Pie Cupcakes
Make the pecan pie filling:
1. Measure out the butter, vanilla, and chopped pecans so they’re ready to add once the pudding base is hot.
2. In a medium saucepan whisk together milk, brown sugar, cornstarch, salt, and cinnamon until mostly smooth.
3. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens to coat the back of a spoon.
4. Remove the pot from heat and stir in the butter, vanilla, and pecans until the butter melts and everything is combined.
5. Transfer the filling to a bowl, press plastic wrap directly onto the surface to prevent a skin, and cool to room temperature before using.
Make the brown sugar cupcakes:
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, cream softened butter with brown and granulated sugars until combined and no dry sugar remains.
4. Add eggs one at a time, mixing after each, then stir in vanilla.
5. Alternately fold in the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
6. Divide batter among the liners, filling each cup about two-thirds full. Bake in the preheated oven for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cupcakes cool in the tin for 10 minutes, then transfer to a wire rack and cool completely before filling and frosting.
Make the brown sugar frosting:
1. In a large bowl, cream together softened butter, brown sugar, and salt until light in color and well combined (about 2–3 minutes with an electric mixer).
2. Add powdered sugar in two additions, mixing on low until incorporated, then increase speed and whip until fluffy.
3. Stir in vanilla and 3 tablespoons of milk, adding up to 1 tablespoon more at a time if needed to reach a smooth, pipeable consistency.
Assembly:
1. Core the center of each cooled cupcake with a small round tool or the end of a piping tip, taking care not to cut through the bottom.
2. Spoon the cooled pecan filling into each cavity until filled.
3. Pipe or spread the brown sugar buttercream on top and garnish with additional chopped pecans if desired. Serve and enjoy!
Storage
Store cupcakes covered in an airtight container in the refrigerator for up to five days. For best flavor and texture, bring them to room temperature for about 30 minutes before serving.
Other Recipes
• Apple Crumb Muffins
• Classic Apple Pie
• Baked Carrot Donuts
• Pear Upside Down Cake
• Snowball Cookies
• Mini Pumpkin Cookies
If you make this recipe, please leave a comment and review — I love hearing your feedback. Tag me on Instagram @eatsdelightfulblog so I can see your creations.
Pecan Pie Cupcakes
5 from 7 reviews
- Author: Mimi
- Total Time: 3 hours 10 minutes
- Yield: 12 cupcakes
Description
Soft brown sugar cupcakes filled with a pecan pie–style pudding and topped with brown sugar buttercream for a familiar, comforting dessert in cupcake form.
Ingredients
For the pecan pie pudding filling:
- 2 tablespoons unsalted butter (30g)
- 1 teaspoon pure vanilla extract
- ¾ cup chopped pecans (100g)
- ¾ cup milk (180mL)
- ½ cup packed brown sugar (100g)
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
For the brown sugar cupcakes:
- 1½ cups all-purpose flour (180g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, softened (90g)
- ½ cup packed brown sugar (100g)
- ⅓ cup granulated sugar (67g)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup sour cream, room temperature (180g)
For the brown sugar buttercream frosting:
- 1 cup unsalted butter, softened (225g)
- ½ cup packed brown sugar (100g)
- ½ teaspoon salt
- 4 cups powdered sugar, sifted (520g)
- 1 teaspoon pure vanilla extract
- 3–4 tablespoons milk
Instructions
- Make the pecan pie pudding filling: Measure butter, vanilla, and pecans. In a medium saucepan, whisk milk, brown sugar, cornstarch, salt, and cinnamon until mostly smooth.
- Cook over medium heat, whisking constantly, until the mixture boils and thickens to coat the back of a spoon.
- Remove from heat and stir in butter, vanilla, and pecans until combined. Transfer to a bowl, press plastic wrap onto the surface, and cool to room temperature.
- Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
- Make the cupcakes: Whisk flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, cream butter with brown and granulated sugars. Add eggs one at a time, then vanilla.
- Alternately fold in dry ingredients and sour cream, starting and ending with dry ingredients. Fill liners two-thirds full and bake 15–20 minutes until a toothpick comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: Cream butter, brown sugar, and salt until light. Add powdered sugar in two additions, then whip until fluffy. Add vanilla and 3 tablespoons milk, adding more if needed for a pipeable consistency.
- Assemble: Core cooled cupcakes, spoon in pecan filling, and pipe frosting on top. Garnish with chopped pecans if desired.
Equipment
Measuring cups and spoons; 12-cup muffin/cupcake tin; mixer or whisk; saucepan; wire rack.
- Prep Time: 35 minutes
- Bake Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cupcakes
Enjoy!