Pecan Pie Cupcakes Recipe
If you’re looking to capture the gooey, nutty magic of classic pecan pie in a perfectly portable treat, these Pecan Pie Cupcakes are your dream come true! Imagine biting into a cupcake with a crisp caramelized edge, a soft, pie-like center, and loads of toasted pecans in every bite. They’re simple enough for a last-minute gathering, but special enough to steal the show at holiday parties. Whether you’re a lifelong pecan pie fan or just love easy fall desserts, these cupcakes are sure to win you over.
Ingredients You’ll Need
The beauty of Pecan Pie Cupcakes is how a handful of pantry staples transform into something rich and irresistible. Each ingredient pulls its weight, bringing flavor, moisture, and that signature chewy texture. Here’s what you’ll need:
- Unsalted butter (1/2 cup, melted): Adds richness and moisture, helping create that pie-like chew.
- Large eggs (2): Bind everything together and give the cupcakes their structure.
- Light brown sugar (1 cup, packed): Delivers caramel flavor and the deep sweetness you expect from pecan pie.
- All-purpose flour (1/2 cup): Just enough to hold the cupcakes together without making them cakey.
- Chopped pecans (1 cup): The star of the show! They give crunch and that unmistakable nutty flavor.
- Vanilla extract (1/2 teaspoon): Rounds out the sweetness and brings warmth to every bite.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors.
- Whole pecans (optional, for topping): For a pretty finish and extra crunch on top of each cupcake.
How to Make Pecan Pie Cupcakes
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Line a standard muffin tin with paper liners to keep the cupcakes from sticking and make cleanup a breeze. This step also helps create those lovely crisp edges that make Pecan Pie Cupcakes so delightful.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together the melted butter, eggs, and brown sugar until the mixture looks smooth and glossy. This creates the luscious base that mimics the filling of a traditional pecan pie.
Step 3: Add Dry Ingredients and Pecans
Stir in the flour, salt, chopped pecans, and vanilla extract until just combined. Don’t overmix—just make sure everything is evenly distributed. The pecans will look generously packed, but that’s what gives these cupcakes their signature texture.
Step 4: Fill the Muffin Tins
Spoon the batter evenly into your prepared muffin cups, filling each about three-quarters full. If you want to get fancy (and why not?), gently press a whole pecan onto the top of each cupcake before baking.
Step 5: Bake to Perfection
Bake for 20 to 25 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. The cupcakes will puff up and develop golden, caramelized edges. Let them cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling—if you can wait!
How to Serve Pecan Pie Cupcakes
Garnishes
A whole pecan on top is a classic touch, but you can also dust the cooled cupcakes with a little powdered sugar or drizzle with caramel sauce for extra flair. A dollop of whipped cream is never a bad idea, either.
Side Dishes
Serve Pecan Pie Cupcakes alongside fresh berries or a scoop of vanilla ice cream for a truly decadent dessert plate. They also pair beautifully with a mug of coffee or a glass of milk for a cozy snack.
Creative Ways to Present
Stack the cupcakes on a tiered dessert stand for a festive centerpiece, or wrap them individually in clear cellophane with a ribbon for gifting. For parties, arrange them in mini parchment cups and sprinkle with edible gold dust for a little extra sparkle.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pecan Pie Cupcakes in an airtight container at room temperature for up to 2–3 days. Their texture actually improves as they sit, becoming even chewier and more pie-like.
Freezing
You can freeze these cupcakes! Once completely cooled, wrap each cupcake tightly in plastic wrap and place in a freezer-safe zip-top bag. They’ll keep well for up to 2 months. Thaw at room temperature before serving.
Reheating
To enjoy that fresh-baked warmth, pop a cupcake in the microwave for about 10–15 seconds. If you’re reheating several, a low oven (around 300°F) for 5–7 minutes will do the trick.
FAQs
Can I make Pecan Pie Cupcakes gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture may be a touch different, but you’ll still get all the gooey goodness you crave.
Can I add chocolate chips to the batter?
Yes, and it’s delicious! Fold in up to 1/2 cup of mini chocolate chips with the pecans for a chocolatey twist on the classic Pecan Pie Cupcakes.
How do I know when the cupcakes are done?
The tops should look set and a toothpick inserted into the center should come out mostly clean, with maybe a few moist crumbs. Letting them cool in the pan for a few minutes helps them firm up perfectly.
Can I double this recipe?
Definitely! Just double all the ingredients and bake in batches as needed. These cupcakes are always a hit at gatherings, so making more is rarely a problem.
What’s the best way to chop pecans for this recipe?
A sharp chef’s knife works great, but you can also pulse the pecans a few times in a food processor—just be careful not to over-process, as you want nice chunks for texture.
Final Thoughts
If you’re craving a dessert that feels both nostalgic and new, Pecan Pie Cupcakes are sure to become a favorite in your kitchen. They’re easy to make, utterly satisfying, and always a crowd-pleaser. Give them a try and let the sweet, nutty magic speak for itself!
Print
Pecan Pie Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Pecan Pie Cupcakes combine the rich, nutty flavor of traditional pecan pie with the convenience of a cupcake. Featuring a chewy, pie-like texture with crisp edges and a soft center, they make a perfect dessert for Thanksgiving or any fall gathering. Easy to prepare and delicious served warm or at room temperature, these cupcakes offer a delightful twist on a classic Southern treat.
Ingredients
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped pecans
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup light brown sugar, packed
- 1/2 teaspoon vanilla extract
Optional
- Whole pecans for topping
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking and for easy removal of the cupcakes.
- Mix wet ingredients: In a medium-sized bowl, whisk together the melted butter, eggs, and light brown sugar until the mixture is smooth and well combined.
- Add dry ingredients: To the wet mixture, add the all-purpose flour, salt, chopped pecans, and vanilla extract. Stir gently until all ingredients are just combined, being careful not to overmix to ensure a tender cupcake.
- Fill muffin cups: Spoon the batter evenly into each muffin cup, filling about three-quarters full to allow room for rising. If desired, place a whole pecan on top of each cupcake for decoration and added texture.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for best flavor and texture.
Notes
- These cupcakes have a chewy, pie-like texture with crisp edges and a soft center that mimic traditional pecan pie.
- For added depth of flavor, consider adding a splash of bourbon or a pinch of cinnamon to the batter.
- Store cupcakes in an airtight container at room temperature for 2 to 3 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 21g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
