Pecan Pie Cupcakes PT80M https://img2.recipesrun.com/201907/2019/0822/83/d/013243/300x200x50.jpg 18 servings Ingredients: 1 tbsp. Milk 4 1/2 cups Powdered sugar 1 1/2 cups Unsalted butter, softened and divided 1/4 tsp. Salt 1/4 cup Water 3/4 cup Packed dark brown sugar 1 tsp. Vanilla extract oil 1 cup Chopped pecans 2 Eggs, lightly beaten 1/2 tsp. Salt 4 tbsp. Butter, melted 3/4 cup Light corn syrup 2 tbsp. Cornstarch 1/4 cup Packed dark brown sugar 1/4 cup Granulated sugar 1 box Yellow cake mix, plus ingredients on back of box

Pecan Pie Cupcakes

By jiafei

18 Person
80 Minutes
312 Calories
Pecan Pie Cupcakes have a gooey pecan pie filling in the middle and are topped with a creamy brown sugar buttercream. There’s no better cupcake for Thanksgiving. These cupcakes have so much buttery, crunchy pecan flavor! To simplify this recipe, I started with a box of yellow cake mix and baked cupcakes according to the package directions. If you can find the Butter Pecan cake mix, it would work well too. I then scooped out some of the middles of each cupcake to make room for a gooey and sweet pecan pie filling. It’s a nice little hidden surprise.

Ingredients

Brown Sugar Frosting

  • 1 tbsp. Milk

  • 4 1/2 cups Powdered sugar

  • 1 1/2 cups Unsalted butter, softened and divided

  • 1/4 tsp. Salt

  • 1/4 cup Water

  • 3/4 cup Packed dark brown sugar

  • 1 tsp. Vanilla extract oil

  • 1 cup Chopped pecans

  • 2 Eggs, lightly beaten

  • 1/2 tsp. Salt

  • 4 tbsp. Butter, melted

  • 3/4 cup Light corn syrup

  • 2 tbsp. Cornstarch

  • 1/4 cup Packed dark brown sugar

  • 1/4 cup Granulated sugar

  • 1 box Yellow cake mix, plus ingredients on back of box

Method

  • 01
    Bake 18 cupcakes according to box directions. Let cool. In a medium saucepan stir together all filling ingredients EXCEPT pecans and vanilla. Bring to a boil. Remove from heat and stir in pecans and vanilla. Pour into a bowl. Let mixture cool on the counter for 10 minutes and then refrigerate for 1 hour. Scoop out the center of each cupcake. Fill with filling.
  • 02
    In a small saucepan, bring brown sugar, water, and salt to a boil. Cook for about 1 minute, stirring to dissolve sugar. Add 1/2 cup butter and stir until melted. Let mixture cool to room temperature.
  • 03
    Combine cooled brown sugar mixture and remaining butter in the bowl of an electric mixer. Beat until smooth.
  • 04
    Gradually beat in powdered sugar. Beat in milk.
  • 05
    Using a piping bag fitted with a large tip, frost the cupcakes.

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Pecan Pie Cupcakes

Pecan Pie Cupcakes have a gooey pecan pie filling in the middle and are topped with a creamy brown sugar buttercream. There’s no better cupcake for Thanksgiving. These cupcakes have so much buttery, crunchy pecan flavor! To simplify this recipe, I started with a box of yellow cake mix and baked cupcakes according to the package directions. If you can find the Butter Pecan cake mix, it would work well too. I then scooped out some of the middles of each cupcake to make room for a gooey and sweet pecan pie filling. It’s a nice little hidden surprise.
01 Information
  • Grade easy
  • Serving 18 servings
  • Calorie 312 Kcal
  • Prep Time 20 Mins
  • Cook Time 60 Mins
  • Total Time 80 Mins
02 Ingredients
Brown Sugar Frosting
1 tbsp. Milk
4 1/2 cups Powdered sugar
1 1/2 cups Unsalted butter, softened and divided
1/4 tsp. Salt
1/4 cup Water
3/4 cup Packed dark brown sugar
1 tsp. Vanilla extract oil
1 cup Chopped pecans
2 Eggs, lightly beaten
1/2 tsp. Salt
4 tbsp. Butter, melted
3/4 cup Light corn syrup
2 tbsp. Cornstarch
1/4 cup Packed dark brown sugar
1/4 cup Granulated sugar
1 box Yellow cake mix, plus ingredients on back of box
03 Method
Step 1
Bake 18 cupcakes according to box directions. Let cool. In a medium saucepan stir together all filling ingredients EXCEPT pecans and vanilla. Bring to a boil. Remove from heat and stir in pecans and vanilla. Pour into a bowl. Let mixture cool on the counter for 10 minutes and then refrigerate for 1 hour. Scoop out the center of each cupcake. Fill with filling.
Step 2
In a small saucepan, bring brown sugar, water, and salt to a boil. Cook for about 1 minute, stirring to dissolve sugar. Add 1/2 cup butter and stir until melted. Let mixture cool to room temperature.
Step 3
Combine cooled brown sugar mixture and remaining butter in the bowl of an electric mixer. Beat until smooth.
Step 4
Gradually beat in powdered sugar. Beat in milk.
Step 5
Using a piping bag fitted with a large tip, frost the cupcakes.
04 Author
jiafei jiafei
126 Recipes
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