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Gooey Pecan Pie Cupcakes with Brown Sugar Frosting

A close-up of one decadent pecan pie cupcake topped with a swirl of light brown, speckled frosting.
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Capture the rich, sticky flavor of classic pecan pie in a moist, bite-sized cupcake format. These treats feature a gooey pecan filling baked into a tender cake, finished with a dreamy brown sugar cream cheese frosting. They are perfect for your Thanksgiving dessert table or any holiday gathering.

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 prepared pecan pie filling (store-bought or homemade)
  • 1 cup chopped pecans, toasted
  • For the Brown Sugar Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 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 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This step builds the texture for your moist cupcake recipes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Spoon about 1 teaspoon of the pecan pie filling into the center of the batter in each cup. Sprinkle a few toasted pecans over the filling.
  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 Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter until smooth.
  10. Add the sifted powdered sugar and brown sugar. Beat on low speed until incorporated, then increase speed to medium and beat until smooth.
  11. Mix in the vanilla extract and 1 tablespoon of milk or cream. Add the second tablespoon if the frosting seems too stiff. You want a spreadable consistency for your gourmet cupcakes.
  12. Once the cupcakes are completely cool, pipe or spread the brown sugar frosting onto each one. Top with extra toasted pecans for garnish.

Notes

  • For an extra layer of flavor, substitute 1/4 cup of the buttermilk with bourbon when making the cupcake batter. This adds a subtle depth often found in bourbon pecan desserts.
  • To achieve the gooey center, ensure you place the pecan pie filling directly in the middle of the batter before baking.
  • Make these ahead: The unfrosted cupcakes store well in an airtight container at room temperature for up to two days. Frost them just before serving for the best texture.

Nutrition

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